{"id":1480,"date":"2020-07-03T19:42:11","date_gmt":"2020-07-03T16:42:11","guid":{"rendered":"http:\/\/andrestover.com\/?p=1480"},"modified":"2020-07-03T19:42:11","modified_gmt":"2020-07-03T16:42:11","slug":"rhubarb-cake","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/rhubarb-cake\/","title":{"rendered":"Rabarberikook"},"content":{"rendered":"

Minumeelest \u00fcks parimaid rabarberikooke. Ema on seda valmistanud nii kaua kui ma seda m\u00e4letan. Selle valmistamine v\u00f5tab aega, aga tasub ennast \u00e4ra. Tulemuseks on suussulav ja maitsev kook, millel on kergelt kr\u00f5be liivataigna p\u00f5hi, rabarberi hapusus ja biskviitkatte pehmus.
\nProovige valmistada seni kui veel rabarbereid aias saada on.<\/p>\n

Valmistamisaeg: 1,5 tundi koos ettevalmistusega<\/span>
\nTase: keskmine v\u00f5i keerukam<\/span>
\nKogus: \u00fcks ahjuplaadit\u00e4is kooki<\/span><\/p>\n

\"\"<\/p>\n

Koostisosad:<\/span>
\nLiivatainas<\/em>
\n100 g suhkrut
\n200 g v\u00f5id
\n300 g nisujahu
\nPool tl vaniljesuhkrut<\/p>\n

Rabarberikate<\/em>
\nPaar lusikat\u00e4it riivsaia p\u00f5hja katmiseks
\n2-3 rabarberivart
\nSuhkrut rabarberile peale raputamiseks<\/p>\n

Biskviitkate<\/em>
\n85 g suhkrut
\n4 suurt muna
\n135 g jahu
\n1 tl k\u00fcpsetuspulbrit
\n0,5 tl vaniljesuhkrut<\/p>\n

Tuhksuhkrut garneerimiseks<\/p>\n

Valmistamine:<\/span>
\n1. Liivataigna valmistamiseks haki k\u00fclm v\u00f5i segamini suhkru ja jahuga. Sega taignaks. J\u00e4lgi, et tainas ei tuleks t\u00e4iesti \u00fchtlane vaid sisse j\u00e4\u00e4ksid t\u00fckid. Nii tuleb p\u00f5hi parem
\n2. J\u00e4ta tainas +4 kraadi juurde k\u00fclmkappi seisma umbes pooleks tunniks
\n3. L\u00f5igu rabarberid t\u00fckkideks ja t\u00f5sta k\u00f5rvale
\n4. Kuumuta praeahi 180 kraadi juurde, kata ahjuplaat k\u00fcpsetuspaberiga ja \u00f5hukese liivataigna kihiga.
\n5. K\u00fcpseta umbes 15 minutit kuni p\u00f5hi muutub helebee\u017eiks
\n6. Raputa eelk\u00fcpsetatud p\u00f5hjale paar supilusikat\u00e4it riivsaia, et rabarberist tulev niiskus p\u00f5hja l\u00e4bi ei leotaks
\n7. Kata p\u00f5hi rabarberit\u00fckkidega ja raputa kergelt \u00fcle suhkruga. V\u00f5id ka mitte suhkrut lisada, siis tuleb kook hapukam.
\n8. K\u00f5pseta kooki 10 min 180 kraadi juures kuni rabarber on peaaegu pehme
\n9. Samal ajal valmista biskviit. Selleks eralda munakollased minavalgest ja vahusta munavalge tugevaks vahuks, lisa suhkur ja vaniljesuhkur, k\u00fcpsetuspulber ja \u00fckshaaval munakollased.
\n10. Lisa jahu ja sega lusikaga \u00fchtlaseks, \u00e4ra mikserda.
\n11. Vala biskviit abarberitele \u00fchtlase kihina ja k\u00fcpseta kuni kook on kuldpruun.
\n12. Serveeri soojalt v\u00f5i k\u00fclmalt. L\u00f5ika neljakandilisteks t\u00fckkideks ja raputa \u00fcle tuhksuhkruga.
\nValmis!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Minumeelest \u00fcks parimaid rabarberikooke. Ema on seda valmistanud nii kaua kui ma seda m\u00e4letan. Selle valmistamine v\u00f5tab aega, aga tasub ennast \u00e4ra. Tulemuseks on suussulav ja maitsev kook, millel on kergelt kr\u00f5be liivataigna p\u00f5hi, rabarberi hapusus ja biskviitkatte pehmus. Proovige valmistada seni kui veel rabarbereid aias saada on. Valmistamisaeg: 1,5 tundi koos ettevalmistusega Tase: keskmine […]<\/p>\n","protected":false},"author":1,"featured_media":1484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[498,419],"class_list":["post-1480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kupsetised","tag-biscuit","tag-rhubarb","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=1480"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1480\/revisions"}],"predecessor-version":[{"id":1488,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1480\/revisions\/1488"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1484"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}