If you follow the blog, its no surprise to see rhubarb recipes frequently at this time of year. Its probably due to a childhood memory or maybe because its just so versatile and good.
The name of today’s pastry was inspired by the round shape of the ‘taler‘, a silver coin used throughout Europe for almost four hundred years. Its name lives on in the currency called ‘dollar‘.
Taler is a German word for ‘coin’, so the name of the dessert literally translates to ‘streusel coin’. Basically, a free form tart made with a yeast dough topped with a huge amount of streusel, sometimes filled with custard and often with a sugar glaze.
A traditional German streusel (streusel meaning something ‘strewn or scattered’ in German) bakes up into shortbread balls. It makes a crunchy, cookie-like top but is soft on the bottom where it meets the cake or fruit.
Streusel was first popularized in Germany. In its simplest form, it consists of flour, sugar and butter but gets even better with the addition of oatmeal, cinnamon and nuts …. just my opinion of course!
In a saucepan, combine all ingredients except vanilla. Heat to medium high & stir occasionally until rhubarb begins to break down completely. Remove from heat, stir in vanilla & allow to cool to room temperature.
In a bowl, place COLD, cubed butter, add flour, cinnamon, sugar & vanilla. With your finger tips work streusel until crumbles form. Spread out on a large tray & set aside in freezer until ready to use.
In a small dish, combine yeast with lukewarm water & 1 teaspoon of the sugar. Allow to sit for a few minutes until frothy.
In a large bowl, slightly melt butter; cool a couple of minutes then whisk in egg. In another bowl, whisk together flour, salt & remaining sugar. Add yeast mixture to butter mixture, whisking together. Add flour mixture, combine then turn on a floured work surface & knead for about 5 minutes. Dough will be very soft but not sticky.
Lightly grease bowl, place dough ball in it & cover with a towel. Place in a draft-free place & allow to rise for about 20 minutes.
Line a baking sheet with parchment paper.
Place dough on a lightly floured work surface, & divide into 12 pieces. Form each piece into a ball & allow to rest for about 5 minutes.
Space out the balls on parchment lined baking sheet. With fingertips, press out each ball to about 4-inch diameter. Add about 1 Tbsp of rhubarb compote to each dough piece & spread leaving a border around the outside.
Divide streusel topping evenly between the pastries & allow to rise for about 15-20 minutes.
Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
- Being lovers of the cardamom spice, I dusted our streuseltaler with it using a wire mess strainer.
- You will probably have a little bit of rhubarb compote left over but its never too hard to find a use for at our house.
- I should mention, making the compote the day before needed will speed up your baking process.
- These streuseltaler are incredibly soft & so good!