How to Make Rhubarb-Crumble-Cake - German Recipes - Episode 5 by klaskitchen.com

[@doreenglendinning5987]

I love to watch a man in the kitchen & he knows what he’s doing,thank you for sharing.

[@adventurouseater]

I love your channel and you u are so authentic and remind me of my fav childhood German food memories when I lived in Heidelberg! Vanilla zucker! Schurne

[@johnloyd3996]

That looks like a good crumble! Nice work!🙂💪

[@skeptic2832]

Quark is known in Canada as pressed cottage cheese. It is known as farmer's cheese in parts of the USA

[@kimkastl-williams114]

I so love your channel and you make all the recipies truly come to life and the memories I have living in Ansbach and my German mom cooking away😋 you have motivated me to cook for my family and friends😋🇩🇪, Danka!!!

[@lauraellen189]

Oh my that looks so good! Your rhubarb garden is lovely.

[@jpblagoeva]

Great tip💡at 2:15 - home made vanilla sugar! Thanks a mil🙏

[@cathieanise]

Love your recipes. Also appreciate that your videos are not overly long, but get straight to the point! Thank you for sharing your cooking expertise with us.

[@mgtowp.l.7756]

A Excellent Video.. Highly Recommended.. Thank You Very Much For Sharing...

[@pamelamoore7535]

Love your recipe videos!! How about some recent ones please🙂

[@djlondon7956]

I'm 100% convinced by this! 👍🏻❤️🎄

[@emmanuelsebastiao3176]

Klas, you have done it again ... very very good cake

[@carmenbryan5174]

Great thanks for your video 👍🥰👏🇬🇧

[@greatsoutheast]

Nice Video, Thanks for that !

[@ambersones5931]

I love to eat raw Rhubarb dipped in a little salt. Yum!

[@nursejanainholland4423]

American viewers, the "curd" is something called kwark or quark...google it. Quark is a delicious, soooo creamy milk product which I have never seen in the USA (I'm American, living in the Netherlands). Quark can be made at home if you start the night before, and it's very easy! He used about 3/4 tsp or 4 grams of baking powder. When he says "instant pudding", he means regular cook-pudding, NOT add-cold-milk-and-shake-it's-done pudding. He's just referring to pre-mixed, pre-packaged pudding mix as opposed to made-from-scratch. The packet he used is about the same as a small box of Jell-O vanilla pudding. Pudding instructions here in Europe advise heating the milk separately (keeping back 3 tablespoons or so) in a saucepan until it almost is hot, mixing the dry pudding mix with the still-cool 3 tablespoons of milk in a measuring cup or bowl, then combining the two just before the boil. It's actually better this way because you don't have to stir it constantly as we do with Jell-O pudding instructions. It greatly reduces the chance of scorching the pudding.

[@GermanRecipes]

Thank you for helping. As I am not that familiar with all international possibilities I‘m rally happy about that 😊

[@kenhandwork]

you do an amazing job, if i'm ever confused about an ingredient I just read comments or look it up. thanks for all you share, much appreciated!

[@XjtBA]

Nursejana InHolland I am also American, lived in England and now Southern Spain. So I can relate to all you said! But he said to use half a package of baking powder. An entire package (envelope, which I noticed he used) of baking powder here in Spain is about 3 teaspoons, although I have never measured it. So half a package would be about 1-1/2 tsp. Baking powder.

[@afterburner3999]

prepare a second lot of rubarb in a dish with generous sugar on top and some honey cober it with puff pastry bake in oben to cook keep puff pastry away from rubarb with deep dish so to capture the juices from rubarb throw the puff pastry away and pour the rubarb sauce on top also after the cake is cooked.

[@marcussellers5860]

Hey, how about doing a video on making Alexandertorte? I can't seem to get the shortbread biscuits the right consistency.

[@GermanRecipes]

Okay, thank you for the idea. We´ll try to do that soon.

[@mariavrabelova3700]

Hi This recepis is very Good Just I don’t know size it the mold where the cake is baking And temperature fan oven thank you Maria from Slovakia

[@kevinbyrne4538]

I made this recipe (18 June 2019). The recipe has some problems: The amount of rhubarb that it uses is not stated. I baked the cake at 180° C / 350° F for TWO HOURS, but the streusel topping never turned golden brown. The cake was tasteless.

[@tinanicholson9557]

I’d use cherries. Looks delicious

[@nohaylamujer]

I've become a fan of your videos. Love the recipes and explanations! Just one thing I've noticed in this and another video: when you say "rind", make it rhyme with "find". :-)

[@zenkakuji3776]

What is the curd ingredient called in the German language?

[@gracewairimu6530]

Curd is called Quark in German language.

[@petravandermeulen4955]

It's Quark.

[@XjtBA]

Could curd also be cottage cheese, or is it definitely Quark?

[@glendacrosbywilkins4246]

will you make a bee sting cake please !!!

[@GermanRecipes]

Good idea. I can try in one of the next seasons. I have never made one, but i will do some research an then i will try it out

[@glendacrosbywilkins4246]

Thank you so much !!!!!

[@glendacrosbywilkins4246]

When I lived in Morfelden/Walldorf I use to go to the Bakery every Sat. & get a piece of Bee sting & then go to the wood to watch the deer....Good Memories...

[@janejones2552]

Tried for the first time - quite a few translation issues - cottage cheese is lumpy; cream cheese is thick and quark quite light - I used cottage cheese per your recommendation and the lumps remained in the dough. Pudding = custard right? It would be helpful to give the size of your cake tin as I used a smaller higher one, I think... As you put the components together, they appear quite runny - mine did not solidify on cooking and the finished cake was more like a traditional rhubarb crumble with custard on a somewhat heavy dumpling textured base. It remained runny - tasty but no different to rhubarb crumble and custard. I might try again as I have lots of rhubarb

[@MaZEEZaM]

There is a lot of problems with this “recipe” even the vanilla bean he was using was dry, it certainly wasn’t fresh vanilla.

[@nursejanainholland4423]

Klas, I noticed that you added dry pudding mix to sugar in the bowl. Does German pudding mix come with sugar in it already? If it does, then you're just making the pudding extra sweet? I ask this because American pudding mixes come with the right amount of sugar in them for sweetness.

[@GermanRecipes]

Oh no. The german version comes without the sugar. They print it on the package that you have to add sugar. In general it‘s just starch plus vanilla Aroma

[@gaiacalls3593]

Should make an apple and rhubarb cake dudes ...

[@thelight6673]

Too much sugar....but it looks like delicious.

[@XjtBA]

The camera man is very distracting :(

[@bradleynoneofyourbizz5341]

I know. He's as good looking as Klas. I don't know which one to keep my eyes on!

[@DLargo-qd4pc]

From your use of English for this video, we can deduce that you are aiming toward an international audience, but you don't appear to recognize the importance of communication when working across cultures and languages. Is a German packet of baking powder the same number of grams as a French packet? Is it even sold in packets, or can we assume this to be a measure which can be translated universally? Is curd translatable? From my experience living in different countries and my knowledge of English, about fifty possible products for curd came to mind while viewing your video. I leaned in to catch a glimpse, but could see only the inside of the container lid. Take a page from the Japanese who understand the frailty of their language when applied to concrete communication. If you watch them, they always use visuals to avoid confusion which arises from the ambiguity of the their language. My feeling is that you are a well intentioned person, and for this reason my feedback to you. Also, it's a nice rhubarb garden you have, and any friend of rhubarb is a friend of mine.

[@dido3050]

🤦🏼‍♀️

[@nursejanainholland4423]

I believe the "curd" he's referring to is plain, unflavored kwark (Dutch). I believe this because I live in the Netherlands and I could tell what it was just by looking at it. Kwark is used by the Dutch in cakes also. It's easy to make at home if you plan ahead. It's basically cottage cheese that isn't in curds, and not noticeably salty. Kwark is creamy and delicious, and if you try it, you'll be glad you did. You might try large curd cottage cheese, rinsed and pureed in a food processor until smooth, if you don't want to make kwark though using cottage cheese might add a little salt. In my opinion, the small amount of salt in cottage cheese wouldn't affect the flavor of this cake in any negative way. Kwark has the consistency of good quality, unflavored Greek yogurt. Kwark comes also in sweetened flavors as yogurt does. A packet of baking powder is 16 grams/one tablespoon...I have them in my cabinet so I'm sure. It appeared to me that he used about 2 teaspoons of baking powder.