When rhubarb season is in full swing, we prepare something with those red stalks almost all the time. The very short time rhubarb is available has to be used to the fullest, right? Get the ingredients ready and start preparing these German Streuseltaler with Semolina Pudding & Rhubarb and showcase the best veggie of the season! There’s nothing better than a simple and sweet snack that also tastes really delicious ;)
In Germany, you can get Streuseltaler in pretty much every bakery. Large round pastries, often with a fruity topping, streusels, and a sugar glaze. As soon as berries and other fruit are in season, you can find even more of these Streuseltaler everywhere. I love them all, but unfortunately, they are often too sweet and too sugary for me… due to the tons of icing they normally have on top. When I still had an office job I often got one on the way to work ;P
Nowadays, I am not buying them anymore – not because I work from home. They are just too much. Luckily, you can do them at home and have full control over the sugar and sweetness you add to the pastry. As you can see mine here, for example, come without sugar icing… because it’s not really needed ;P
If you look at my Streuseltaler here and the ones you can buy in a bakery you will notice more differences. The ones in bakeries are normally made with yeast dough – mine have been done with quark-oil dough. Even though I like yeast dough, I often use quark-oil dough instead, because it is simply easier to prepare and less time-consuming. The result is no less delicious. Win-win! ;) The Streuseltalers in a bakery also normally have a different custard topping – they are prepared with a vanilla custard and mine here got a semolina custard topping.
Quark-oil dough has a clear advantage over classic yeast dough – much easier to prepare, and you can use it right away. No long wait times. If you want to save even more time, you could theoretically use a ready-made semolina custard from the supermarket instead of a homemade semolina custard. The results will be quite similar. I prefer the homemade version though. I always have the ingredients for that at home – if I want to use store-bought custard I need to leave the house ;P
If you prefer other berries or fruits over rhubarb you can change the topping, of course. Maybe you want only half of the Streuseltaler to have rhubarb on top…? Easy. Just use whatever you want – raspberries work great, as well as blackberries or cherries. Especially cherries are great because you can use canned cherries as well, all year round ;)
For everyone who loves sweet snacks – you are in the right place. I got so much more! How about some Chocolate Chip Cookie Croissants? They’re super rich, but also super tasty! If you fancy something with rhubarb, I can definitely recommend my Rhubarb Curd Crumble Donuts. So delicious!
INGREDIENTS / ZUTATEN
(8 pastries)
For the topping:
1 1/4 cups (300ml) milk (or plant-based alternative)
2-3 tbsp. sugar
1 tsp. vanilla extract
2 oz. (60g) soft wheat semolina* (similar to cream of wheat)
14 oz. (400g) rhubarb
1 tsp. sugar
For the streusels:
3.5 oz. (100g) all-purpose flour
1.4 oz. (40g) sugar
2.5 oz. (70g) butter, at room temperature
For the dough:
7 oz. (200g) low-fat quark (curd)
1/3 cup (80ml) rapeseed oil*
1 medium egg
1/4 cup (50g) sugar
2 1/3 cups (300g) all-purpose flour
3 1/2 tsp. baking powder
1 pinch of salt
some milk for brushing the pastries
some coarse brown sugar for sprinkling
(8 Streuseltaler)
Für den Belag:
300ml Milch
2-3 EL Zucker (oder Xylit)
1 TL Vanille Extrakt
60g Weichweizengrieß*
400g Rhabarber
1 TL Zucker
Für die Streusel:
100g Mehl (Type 405)
40g Zucker
70g weiche Butter
Für den Teig:
200g Magerquark
80ml Rapsöl*
1 Ei (M)
50g Zucker
300g Mehl (Type 405)
3 1/2 TL Backpulver
1 Prise Salz
etwas Milch zum Bestreichen
etwas grober brauner Zucker zum Bestreuen
DIRECTIONS / ZUBEREITUNG
1. Start with the custard – add milk, sugar, and vanilla extract to a small saucepan. Bring to a boil over medium heat while stirring constantly, then add the semolina and let simmer for about 2 minutes. The mixture should thicken nicely. Remove from the heat and place a piece of plastic wrap on top to prevent skin from forming. Let cool down completely.
2. As soon as the custard has cooled, clean the rhubarb and cut it into small pieces. Mix in a bowl with the sugar, cover, and let it sit in the fridge for at least 10 minutes.
3. Preheat the oven to 375°F (190°C). Line two baking sheets with baking parchment and set aside.
4. Add flour, sugar, and butter for the streusels to a bowl and mix until you get different-sized streusels. Place in the fridge until ready to use.
5. For the dough, mix quark, oil, egg, and sugar in a large bowl until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix in and knead until you get a nice and smooth dough. Divide into 8 equal portions, shape them into balls, and then pull/stretch each dough ball into a round disc with a diameter of about 6 inches (15 cm). The sides of the discs should be a bit thicker than the center. Place the discs on the baking sheets, spacing them slightly apart. Spread semolina pudding on each disc (leaving the edges bare) and top with the rhubarb. Brush the edges with a bit of milk and sprinkle everything with the crumbles and some additional coarse sugar.
6. Bake the streuseltaler for about 18-20 minutes. The edges and the streusel should have gotten some color. I always bake only one baking sheet at a time. You can also place both trays in the oven at once and switch their positions halfway through the baking time so all the pastries bake evenly. Remove the finished streuseltaler from the oven and let cool down completely on a wire rack.
1. Als Erstes den Grießpudding zubereiten. Dafür Milch, Zucker und Vanille Extrakt in einen kleinen Topf geben und bei mittlerer Hitzezufuhr unter ständigem Rühren einmal aufkochen lassen. Den Grieß einrieseln lassen und dann etwa 2 Minuten köcheln lassen – die Mischung sollte gut angedickt haben. Vom Herd ziehen und sofort ein Stück Klarsichtfolie direkt auf den Grießbrei legen, damit sich keine Haut bildet. Komplett abkühlen lassen.
2. Wenn der Grießbrei abgekühlt ist, den Rhabarber säubern und in kleine Stücke schneiden. In einer Schüssel mit dem Zucker vermischen und abgedeckt mindestens 10 Minuten im Kühlschrank durchziehen lassen.
3. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen.
4. Mehl, Zucker und weiche Butter in eine Schüssel geben und zu Streuseln verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
5. Für den Teig den Quark mit dem Öl, Ei und Zucker in einer großen Schüssel gut verrühren. Mehl, Backpulver und Salz vermischen und zur Schüssel dazugeben – alles zu einem glatten Teig verarbeiten. Den Teig dann in 8 Portionen aufteilen, daraus Kugeln formen und jeweils zu runden Teigscheiben mit einem Durchmesser von etwa 15cm (6 inches) auseinander ziehen/drücken. Der Teig darf an den Rändern dicker sein, als in der Mitte. Mit etwas Abstand zueinander auf die Bleche setzen. Auf jeder Teigscheibe etwas Grießpudding verstreichen (die Ränder dabei freilassen) und dann mit dem Rhabarber belegen. Die Ränder mit etwas Milch bestreichen und dann alles mit den Streuseln und etwas zusätzlichem grobem Zucker bestreuen.
6. Die Streuseltaler für etwa 18-20 Minuten backen – die Ränder und die Streusel sollten gut Farbe bekommen haben. Ich backe die Streuseltaler immer nacheinander. Man kann auch beide Bleche auf einmal in den Ofen schieben und nach der Hälfte der Backzeit die Positionen der Bleche tauschen, damit alles gleichmäßig backt. Die fertigen Streuseltaler aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen.
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Here is a version of the recipe you can print easily.
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German Streuseltaler with Semolina Pudding & Rhubarb
- Prep Time: 00:30
- Cook Time: 00:20
- Total Time: 01:30
- Yield: 8 1x
- Category: Pastry
- Cuisine: Germany
- Diet: Vegetarian
Description
A classic German sweet pastry people normally get at a bakery: Streuseltaler with Semolina Pudding & Rhubarb. Delicious and sweet!
Ingredients
For the topping:
1 1/4 cups (300ml) milk (or plant-based alternative)
2-3 tbsp. sugar
1 tsp. vanilla extract
2 oz. (60g) soft wheat semolina* (similar to cream of wheat)
14 oz. (400g) rhubarb
1 tsp. sugar
For the streusels:
3.5 oz. (100g) all-purpose flour
1.4 oz. (40g) sugar
2.5 oz. (70g) butter, at room temperature
For the dough:
7 oz. (200g) low-fat quark (curd)
1/3 cup (80ml) rapeseed oil*
1 medium egg
1/4 cup (50g) sugar
2 1/3 cups (300g) all-purpose flour
3 1/2 tsp. baking powder
1 pinch of salt
some milk for brushing the pastries
some coarse brown sugar for sprinkling
Instructions
1. Start with the custard – add milk, sugar, and vanilla extract to a small saucepan. Bring to a boil over medium heat while stirring constantly, then add the semolina and let simmer for about 2 minutes. The mixture should thicken nicely. Remove from the heat and place a piece of plastic wrap on top to prevent skin from forming. Let cool down completely.
2. As soon as the custard has cooled, clean the rhubarb and cut it into small pieces. Mix in a bowl with the sugar, cover, and let it sit in the fridge for at least 10 minutes.
3. Preheat the oven to 375°F (190°C). Line two baking sheets with baking parchment and set aside.
4. Add flour, sugar, and butter for the streusels to a bowl and mix until you get different-sized streusels. Place in the fridge until ready to use.
5. For the dough, mix quark, oil, egg, and sugar in a large bowl until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix in and knead until you get a nice and smooth dough. Divide into 8 equal portions, shape them into balls, and then pull/stretch each dough ball into a round disc with a diameter of about 6 inches (15 cm). The sides of the discs should be a bit thicker than the center. Place the discs on the baking sheets, spacing them slightly apart. Spread semolina pudding on each disc (leaving the edges bare) and top with the rhubarb. Brush the edges with a bit of milk and sprinkle everything with the crumbles and some additional coarse sugar.
6. Bake the streuseltaler for about 18-20 minutes. The edges and the streusel should have gotten some color. I always bake only one baking sheet at a time. You can also place both trays in the oven at once and switch their positions halfway through the baking time so all the pastries bake evenly. Remove the finished streuseltaler from the oven and let cool down completely on a wire rack.
Notes
Let the baking begin!
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