rhubarb cake

from Wikipedia, the free encyclopedia
Rhubarb cake in the Stuttgart region
Rhubarb cake with sprinkles
Rhubarb on cake batter with egg whites

The rhubarb cake is a sweet pastry with chopped rhubarb sticks . Although rhubarb is a stem vegetable , it is counted as a fruit or fruit product .

Often the cake is also coated with sprinkles or meringue . The dough can be a shortcrust or yeast dough or a sand mass . The cake pan is variable; Rhubarb cakes are baked both on the baking sheet and in the round baking pan. Further variations are rhubarb cake with pudding, semolina, quark or egg icing and the preparation as a tart .

history

Europe

Rhubarb tart in France
English rhubarb pie

A "Siberian rhubarb pie" with sugar and cinnamon is described by Peter Collinson in 1739. In London Gardeners Dictionary ( english The gardeners dictionary ) from 1756 is reported that the stems of the so-called English rhubarb ( Latin Lapathum orientale ) for start-up were used.

In 1777, the third edition of the women's magazine The Lady's Assistant for Regulating in London presented a recipe for rhubarb tarts (German: rhubarb tart ).

In 1788 a French dictionary for gardeners mentions the use of rhubarb in tarts.

Although a recipe for rhubarb tartlets was published in German in the New Londner Kochbuch as early as 1794, in 1863 the text Technisch -chemische Recepte claims: “The use of rhubarb plants is almost unknown in Germany. And yet their leaf stalks provide a truly delicious compot, with a very fine taste similar to pineapple, which is ideal for cakes, tarts and confectionery. "

In London in 1816 a recipe for "rhubarb-pye" (English rhubarb-pie , actually rhubarb pate) was printed in a cookbook . In 1847 Johann Gottfried Flügel transferred the term rhubarbpie into German with the word rhubarb cake , which was differentiated in later lexicons.

From the middle of the 19th century, recipes for rhubarb cake can be found in German publications. The Illustrirte Haus- und Familien-Lexikon published by FA Brockhaus in 1864 not only mentioned the use of rhubarb as medicine and compot, but also describes a rhubarb cake made from puff pastry. The puff pastry is used both for the dough base and for a dough lid, so that it is an English rhubarb pie as a fruit pie in the sense of a pate. Henriette Davidis (1801–1876) adopted the English version of the recipe in her Practical Cookbook and in the Cookbook for Germans in America (1879) in 1872 and correctly referred to it as the English Rhubarb Pate .

In the first edition of “Synopsis der Naturreich” from 1847 the rhubarb is only discussed as a medicinal plant, in the second edition from 1877 its use for cakes is also mentioned.

The illustrated household lexicon , published in Strasbourg in 1884, made a distinction between a rhubarb cake based on shortcrust pastry and with sugar and cinnamon and a rhubarb cake with puff pastry.

In 1886, the Leipzig Universal Lexikon der Kochkunst compared the English rhubarb pie with a rhubarb cake made from shortcrust pastry with sugar and cinnamon and a rhubarb cake with rhubarb sauce and shortcrust pastry.

United States

In 1770 rhubarb was introduced to North America as a medicine rather than a food. From 1829 rhubarb plants were grown in American gardens and used for jams, sauces and especially pies .

The Pennsylvanian Germans called rhubarb “Boigrout” or “pie-plant” (ie pie plant or pie plant), the term pie plant is now well known in the USA. Pennsylvanian Germans have adopted the English word pie for cake, which became “boi”, as in “Schnitzboi” for cake made from dried apples or “Kearschboi” for cherry cake. The rhubarb plants provided them with a filling for cakes and the roots were valuable medicine.

In 1846 Catherine Esther Beecher published her cookbook "Domestic Receipt-book" in New York , which also contains a rhubarb pie recipe .

Individual evidence

  1. ↑ Principles for fruit products, point 1.1.2
  2. ↑ Teubner, Christian, Wolter, Annette: Baking pleasure like never before. The large GU picture baking book with the best baking ideas . Gräfe and Unzer, Munich 2002, ISBN 3-7742-5626-8 , pp. 29 (reprint of the original edition from 1984).
  3. ↑ See article rhubarb. In: Alan Davidson: The Oxford Companion to Food. 3rd ed. Oxford 2014, p. 680.
    Peter Collinson's letter of September 2, 1739 is reprinted in William Darlington: Memorials of John Bartram and Humphry Marshall. Philadelphia 1849, pp. 133-135, here p. 134: “ Both this [Sibirean Rhubarb] and Rhapontic make excellent tarts, before most other fruits fit for that purpose are ripe. All you have to do, is to take the stalks from the root, and from the leaves; peel of the rind, and cut them in two or three pieces, and put them in crust with sugar and a little cinnamon; then bake the pie, or tart: eats best cold. It is much admired here, and has none of the effects that the roots have. It eats most like gooseberrypie. ”( HathiTrust digitized from Darlington, William, 1849 ) “Both this [Siberian rhubarb] and rhapontik make excellent tarts before most other fruits suitable for this purpose are ripe. All you have to do is remove the stems from the root and leaves; peel off the peel and cut it into two or three pieces, and put it in the batter with sugar and a little cinnamon; Bake the cake, or tartlets: it's best to eat cold. This is very much appreciated here and doesn't have any of the effects that the roots have. It tastes like gooseberry cake. "]
  4. ^ Chazelles Philip Miller: The gardeners dictionary. Containing the methods of cultivating and improving all sorts of trees, plants, and flowers, for the kitchen, fruit, and pleasure gardens; as also those which are used in medicine. With directions for the culture of vineyards, and making of wine in England. In which likewise are included the practical parts of husbandry . Printed for the author, 1754 ( limited preview in Google Book search).
  5. ↑ Philip Miller: Dictionnaire des jardiniers, contenant les méthodes les plus sûres et les plus modern pour cultiver et améliorer les jardins potagers, à fruits, à fleurs et les pépinières… et dans lequel on donne des préceptes pour multiplier et faire prospérer tous les objets soumis à l'agriculture… Ouvrage traduit de l'anglois, sur la 8e édition de Philippe Miller par une société de gens de lettres… chez Guillot, 1788, p. 257 ( limited preview in Google Book search).
  6. ^ Francis Collingwood, John Woollams: New Londner Kochbuch, or general English kitchen landlord for town and country ... Friedrich Gotthelf Baumgärtner, 1794, p. 335 ( limited preview in Google Book search).
  7. ↑ Otto Dammer: Technical-chemical Recepte: 2100 regulations and communications from the field of technical chemistry and business studies; for use by chemists and technicians, pharmacists, soap makers, distillers, varnishers, polishers, druggists, manufacturers, leather workers, dyers, painters, merchants, carpenters, metal workers, farmers, as well as for every housekeeping . Flemming, 1863, p. 393 ( limited preview in Google Book search).
  8. ^ John Simpson (cook.): A Complete System of Cookery on a Plan Entirely New: Consisting of an Extensive and Original Collection of Receipts ... W. Stewart, 1816, p. 246 ( limited preview in Google Book search).
  9. ↑ JG Flügel (ed.): Complete Dictionary - English and German, Vol. I, Leipsic, 3rd ed., P. 1173
  10. ↑ Illustrirtes Haus- und Familien-Lexikon, Vol. 6, p. 342, Leipzig, FA Brockhaus, 1864 (accessed on June 15, 2018) (Google-Books-Digitisat)
  11. ↑ Keyword: Pie, in: Universal-Lexikon der Kochkunst, Volume 2, 3rd edition, Leipzig, JJ Weber, 1886, p. 263
  12. ↑ Henriette Davidis: Practical Cookbook, 1872, pp. 205f.
  13. ↑ Henriette Davidis: Koch book for the Germans in America, Milwaukee, 1879, p. 121 (Harvard digitized version)
  14. ↑ locust Lennis: Synopsis of Botany: A Handbook for institutions of higher learning and for all that the ... Hahn, 1847, p 368 ( archive.org ).
  15. ^ Johannes Leunis: Synopsis of the plant science. A manual for higher education institutions and for everyone who wants to deal scientifically with the natural history of plants. Hahn'sche Buchhandlung, 1877, p. 974.
  16. ^ Luise Wilhelmi, William Löbe (ed.): Illustrirtes Household Lexicon, Strasbourg, 1884, p. 789f. (SLUB digitized version)
  17. ↑ Universal-Lexikon der Kochkunst, Volume 2, p. 375ff., 1886, Leipzig, 3rd edition, JJ Weber publishing house (digitized Wolfenbüttel digital library)
  18. ^ Rhubarb University of Minnesota Libraries. Retrieved June 11, 2018 .
  19. ^ Clifford M. Foust: Rhubarb. The wondrous drug . Princeton University Press, Princeton, NJ 1992, ISBN 0-691-08747-4 , pp. 278 .
  20. ^ Heinrich Marzell: Dictionary of German Plant Names , Volume 3, reprint of the Stuttgart / Wiesbaden 1977 edition, Cologne 2000, column 1319 (Lemma "Rheum", section "Kuchenblatt").
  21. ↑ Lick, David E and Brendle, Thomas R: Plant Names and Plant Lore Among the Pennsylvania Germans . In: Proceedings of the Pennsylvania German Society . tape 33/1923 , pp. 75 .
  22. ^ Pennsylvania Dutch Dictionary. Retrieved June 11, 2018 .
  23. ↑ Paul R. Wieand: Folk Medicine Plants Used in the Pennsylvania Dutch Country . Wieand's Pennsylvania Dutch, 1961 ( limited preview in Google Book search).
  24. ↑ Catherine E. Beecher: Miss Beecher's domestic receipt book . Harper & brothers, New York 1846, p. 114 ( archive.org ).