Rhubarb-Strawberry-Apple Pie

Processed with VSCOcam with k1 preset Processed with VSCOcam with 5 preset
Processed with VSCOcam with f3 preset

Rhubarb is back in season, and if you can remember from last year, I go absolutely crazy whenever rhubarb hits the markets.

It’s not a joke, it’s something I take very seriously! I love it. It’s just so easy to make and I love the crisp and sour taste!

Last year I made Rhubarb – Curd Cheese Cake and Rhubarb – Curd Cheese Tartlets. I was tempted to just go back and repeat these recipes because I couldn’t really find anything that tickled my fancy but then I stopped and thought “well, why not do your own thing?”

Why indeed?

Among my friends and family I’m mostly known for three things and ironically I haven’t posted either of those recipes here yet.
As it is I’m known for my Chocolate-Coffee Cake, my Chocolate – Banana Bread and my Apple Pie.

Then I started thinking – I could make that Apple Pie and just switch apples for rhubarb. And yes, it really was that easy. Kind of.
I had to tweak it a bit as I went but if you’re like me and enjoy the hands on cooking more than the fussy weighing of the exact amount of grams, then let’s get started, shall we?

Processed with VSCOcam with 5 presetProcessed with VSCOcam with 5 preset


400g flour
40g sugar
1/2 tsp salt
200g butter (unsalted at room temperature)
1 tbsp vinegar

1kg rhubarb
400g strawberries
1 apple
200ml strawberry juice*
50ml maple sirup (honey works just as well)
3 tbsp lemon juice
1 tsp cinnamon
2 tbsp rum
2 tbsp cornstarch
1 egg
2 tbsp milk

* I used strawberry juice but rhubarb leaves more juice than apples so I ended up having a lot of liquid in my fruit mixture which I had to drain out again. So you can either forgo the strawberry juice (as well as the lemon juice as rhubarb is already very sour) or you can just put it in and then drain the excess liquid before you put the fruit on the dough.

Processed with VSCOcam with 5 presetProcessed with VSCOcam with 5 preset Processed with VSCOcam with 5 preset

What to do

Preheat the oven to 180°C.

For the dough you mix together the flour, 25g sugar, salt, 175g butter (room temperature and cut in small pieces), vinegar and 9 tbsp cold water until you have a smooth dough.
Divide the dough into two pieces, wrap in foil and let it chill in the refrigerator for 2-3 hours.

Wash, clean and cut the rhubarb and apple into small pieces. Don’t worry if they’re a bit bigger as it will cook and soften anyway. Add the strawberry juice, lemon juice, maple sirup (I usually always use honey instead), cinnamon and rum and let it cook for about 5 minutes. Wash and cut the strawberries and add them to the mixture. If you think this isn’t sweet enough you can add some (brown) sugar or more honey if you want to.
In a separate cup put together the cornstarch with 3 tbsp cold water and stir it until it dissolves. Add this to the fruit mixture and let it cook for another minute or so. Leave the mixture to cool.
If you have used the juice (or even if you haven’t) and the whole mix seems very runny, try to get rid off the excess liquid by draining it.

Grease a form with the remaining butter. Roll the dough until it fits the form, put it in and then prick the bottom with a fork.
Put the fruit mixture in the form. Roll the remaining dough and cut into stripes so you can braid it on top of the fruit.
Mix the egg yolk with the milk and brush it on top of the dough.

Bake for around 60 minutes.
Processed with VSCOcam with 5 preset
Processed with VSCOcam with 5 preset

A couple of days later I basically made the same thing but without the strawberries. I also tried my hand at braiding the crust around the form. With the leftover dough I made some rustic tartlets filled only with rhubarb (cooked with honey, rum and cinnamon – basically that’s all you need!).
It really is easy and such a fun and creative way to try new things.

Processed with VSCOcam with 5 preset Processed with VSCOcam with 5 presetProcessed with VSCOcam with 5 preset


Chocolate-Coconut Gugelhupf


Okay, so I know I’ve already posted a recipe for Coconut Gugelhupf but if you want to try one of these recipes, please make this one. It’s one of my new favourite recipes!

It’s a 5 minute recipe and I kid you not – it really is super quick, easy to make and quite fool-proof! (Aren’t all of my recipes? Should I maybe reflect on my lack of patience?)

Like the last recipe for a Gugelhupf it’s basically a “Becherkuchen” which, if you remember, translates to “Cup Cake”, meaning you use the same cup to measure all ingredients.
In most cases of these cup-recipes I use the cup that held the sour cream, or yoghurt.

1 cup of sour cream (250g)
1 cup of sugar
1/2 cup of vegetable oil
1 cup of cocoa
1 cup of flour
1 cup of coconut flakes
1 package of baking powder (I used roughly 3 level teaspoons)
3 eggs


What to do
Pre-heat the oven to 180°C.
Put together the sour cream, eggs, oil, and sugar and mix for around 5 minutes. Then add the remaining ingredients. Mix well and pour it into a buttered form. Bake for 1 hour.

You can also put chocolate icing on it, or just powder sugar, whatever you prefer. If you don’t like coconut you can use nuts instead.

IMG_4273 IMG_4281 IMG_4293





Kokos Gugelhupf (Coconut Gugelhupf)


Invited to a friend’s place we realised in last time that the cake we made might not be enough for 30+ people. So what do you do? You seek help from your good old friend the Becherkuchen. This literally translates to “Cup Cake” but not in the sense in which we all know and love cupcakes. It’s more related to the measurements because you only use one cup of each ingredient, throw everything together and pour it into a form. Gugelhupf basically means the form and shape in which it is baked.


In any case, this is what my mum and I came up with:


1 cup of sour cream (or plain yoghurt)
1 cup of coconut flakes
1 cup of all purpose flour
1 cup of sugar
1/2 cup of oil
1 package of baking powder
1 package of vanilla sugar
3 eggs

Butter and flour for the form.

I used a 250g cup of sour cream, but since you use the same cup to measure the other ingredients it should be fine if the cup is a bit bigger. In that case though you might want to add 1 egg.

What to do

Pre-heat the oven.

Start pouring the cup of sour cream in a mixing bowl. Fill the cup again with the other ingredients to measure them. Put everything in the same bowl and mix quickly and pour in the greased and floured form.

Bake at 180°C for around 40 minutes.


I apologise for the strange pictures but I have never, and probably will never win awards for how my baked goods look. In this case I worked together with my mum and she forgot to butter the inner circle of the Gugelhupf form so the middle stuck to the form and I couldn’t very well cover it up with icing sugar. I do promise that it tastes really nice though. In fact, I just finished eating my third piece ;-)

Gingerbread Doughnuts


My personal Christmas-Countdown officially began yesterday. I was trying to hold myself back for about two weeks now, but this weekend all major Christmas markets in Vienna opened and now there’s no stopping my Christmas obsession anymore. I’ll head to a Christmas market later today for a hot punch, maybe some roasted chestnuts and sugared almonds. Mhmmmm. I literally cannot wait. I’ve already picked out one of my Christmas-jumpers to wear.
The city has been preparing for these markets for a few weeks now and in the past couple of days you could already smell it in the air: the sweet scent of hot punch, roasted chestnuts, mulled wine and… Christmas.

I have a rather large list of cookies I want to (or rather have to, thanks to my mum) make, however, I decided to start slow, namely with Gingerbread Doughnuts.
I found the recipe online and I’ve been itching to try making doughnuts myself for a while anyway, so I figured – why not give it a try?

2 ⅔ c flour
½ c brown sugar
1 Tbsp baking powder
½ tsp salt
3 1/2 Tbsp gingerbread spice blend
¾ c milk
3 Tbsp honey
1 egg
4 Tbsp butter, melted and cooled to room temperature
1 tsp vanilla
Oil for frying

1 Tbsp milk
1 tsp vanilla
1 ¾ c powdered sugar
Sugar Coating
3 Tbsp sugar
1 tsp cinnamon


What to do
Stir together the flour, 1/2 cup sugar, baking powder, salt, and the spice blend. Make a well in the center and pour in the milk, honey, egg, butter, and vanilla. Mix until it’s well combined. Cover and refrigerate for at least 1 hour.
Heat oil in a deep skillet or deep-fryer to 375°F (185°C). On a floured board, pat or roll the chilled dough out to 1/2 inch thickness. Cut out doughnuts to your preferred size. Use a smaller cutter to cut holes from center.
Fry doughnuts in hot oil until golden brown, turning once (about 1 minute per side.) Remove from oil to drain on a rack set over newspaper.
For the glaze: combine glaze ingredients in a bowl and dip the donuts in them to coat. For the sugar coating: combine sugar and cinnamon in a bowl and roll donuts to coat on all sides.

Source (I adapted and changed a few things. Mainly only because I’m really lazy and didn’t have much time.)


Peppermint Brownies


I found this recipe for Peppermint Brownies and I was just SO intrigued.
I will post the brownie recipe I found here but will make some notes as I am not 100% happy with how they turned out. I might even take an entirely different brownie recipe next time and just add the peppermint extract to it.

In any case, here we go:


250g unsalted butter, chopped, plus extra for greasing
225g dark chocolate chopped
400g caster sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract (Note: I added almost double the amount and the peppermint flavour is still barely there. This might change with what kind of extract you use, so you might want to taste the dough before.)
185g all-purpose flour, sifted

Icing (powdered) sugar for sprinkling


What to do

Preheat oven to 160ºC (315ºF/Gas 2–3). Grease a deep 23 cm (9 inch) square cake tin with butter and line with baking paper.
Melt the butter and 200 g (7 oz) chocolate in a large heatproof bowl set over a saucepan of simmering water or in the microwave for 1 minute. Stir until smooth. Remove from the heat, add the sugar, eggs and vanilla and peppermint extracts and stir until combined. Add the flour and a pinch of salt and mix in. Pour into the tin and bake for 40–45 minutes or until a skewer comes out clean when inserted in the centre. Cool completely in tin, then invert onto a chopping board and remove baking paper.
Using a sharp knife, slice into 3 cm (1/4 inch) squares or small triangles, wiping after each slice to ensure smooth slices.


Why it says 225g chocolate in the ingredients but then you only need 200g, I have no idea. I used 50g less sugar than the recipe says and it was still very, very sugary sweet. Also, I never melt chocolate over simmering water, I just don’t have the patience for it. The recipe doesn’t mention baking powder, you might want to add that as well and bake for a little longer than the recipe says. I baked it for about 40 minutes, the skewer came out clean and the dough is still super, super soft, almost not quite done yet.

Like mentioned before, if you have a trusty recipe for brownies and you want to give them an extra touch you can do this with the peppermint extract. It’s a subtle but great note and goes really well with chocolate. I will definitely try this again, though I’m not sure it’s going to be with this particular brownie recipe ;-)