{"id":11426,"date":"2025-04-18T15:38:09","date_gmt":"2025-04-18T13:38:09","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=11426"},"modified":"2025-04-18T15:38:10","modified_gmt":"2025-04-18T13:38:10","slug":"rebarborovy-kolac-na-ranajky","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=11426","title":{"rendered":"Rebarborov\u00fd kol\u00e1\u010d na ra\u0148ajky"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n


Rebarbora je milovan\u00e1 zelenina M\u00f4jho Dobr\u00e9ho Man\u017eela.
Ja som sa s \u0148ou stretla, a\u017e po tom, ako som ho pojala za Dobr\u00e9ho Man\u017eela.
V\u00f4bec si nepam\u00e4t\u00e1m, \u017eeby za mojich mlad\u00fdch \u010dias , bola rebarbora niekde dosta\u0165 k\u00fapi\u0165. A Babi\u010dka Ani\u010dka ju mala v Jihlave pln\u00fa z\u00e1hradu. Tak\u017ee u nich b\u00fdvali ozaj rebarborov\u00e9 hody.
Na jar sme obidvaja v ext\u00e1ze. Ja zo \u0161pargle a on z rebarbory. Aj v\u010dera n\u00e1m tr\u010dali z ka\u017edej ta\u0161ky.
\u010co z rebarbory upe\u010diem sa rozhodujem, v\u017edy a\u017e ke\u010f ju m\u00e1m doma. Rebarborov\u00e9 knedl\u00edky musia by\u0165 v\u017edy, ale z tejto som sa rozhodla pre tento kol\u00e1\u010d. Jav\u00ed sa V\u00e1m ako z\u00e1vin, \u0161tr\u00fad\u013ea, ale ja to cez to v\u0161etko nazvem, kol\u00e1\u010d. Z tohto mno\u017estva cesta robievam zvy\u010dajne dva z\u00e1viny.
Tak\u00e9 stredne ve\u013ek\u00e9, vyva\u013ekan\u00e9 na ten\u0161ie.
Toto cesto moja mami\u010dka vol\u00e1 miesen\u00e9 a kol\u00e1\u010de z tohto cesta s\u00fa teda , miesen\u00e9. Teda vol\u00e1vala, bo\u017etek do neb\u00ed\u010dka.
Na miesen\u00e9 kol\u00e1\u010de sa d\u00e1vala nejak\u00e1 plnka, bu\u010f jablkov\u00e1, alebo tvarohov\u00e1 a plnka sa prikryla druh\u00fdm pl\u00e1tom cesta. Alebo sa jednoducho potrelo cesto lekv\u00e1rom a urobila sa na vrch mrie\u017eka.
Z rebarbory som tento druh kol\u00e1\u010da nikdy nerobila a ani z\u00e1vin a ja som sa rozhodla \u017ee urob\u00edm, akokeby z\u00e1vin, ale s hrub\u0161ou vrstvou cesta. Aby bol tak\u00fd festovn\u00fd. Dal sa pohodlne chyti\u0165 aj do ruky a a aby bol na ra\u0148ajky miesto viano\u010dky, alebo \u010desk\u00e9ho mazanca. Kysnut\u00e9 kol\u00e1\u010de DM prestal \u00faplne jes\u0165, tak\u017ee toto je tak\u00e1 na\u0161a, rodinn\u00e1 obdoba.
Klasick\u00fd z\u00e1vin s ten\u0161ou vrstvou cesta je tak\u00fd sviato\u010dnej\u0161\u00ed a hod\u00ed sa ku k\u00e1ve aj na nede\u013en\u00e9 popoludnie. A tie\u017e takto beriem aj nakr\u00e1jan\u00e9 kol\u00e1\u010de.
Toto som chcela vn\u00edma\u0165, ako nie\u010do \u010do sa nakr\u00e1ja a zje sa s kakaom, \u010dajom a tak.
Teda cel\u00fa d\u00e1vku cesta som pou\u017eila na jeden ve\u013ek\u00fd z\u00e1vin. Rozva\u013ekala som ho pribli\u017ene na 40 x 35, plus m\u00ednus.
Kol\u00e1\u010d vy\u0161iel presne tak, ako som chcela.

<\/p>\n\n\n

Suroviny<\/h2>\n

Na z\u00e1vin cca 40 x 35 budeme potrebova\u0165

Na n\u00e1pl\u0148 :
8\u00a0 dlh\u00fdch stopiek rebarbora
3 polievkov\u00e9 ly\u017eice\u00a0 cukor (ja som d\u00e1vala trstinov\u00fd)
1 bal\u00ed\u010dek vanilkov\u00fd cukor Dr. Oetker
10\u00a0 ve\u013ek\u00fdch jah\u00f4d
2 polievkov\u00e9 ly\u017eice sekan\u00e9 mandle
citr\u00f3nov\u00e1 \u0161\u0165ava nieko\u013eko kvapiek
vanilkov\u00e1 pasta Dr. Oetker
2 polievkov\u00e9 ly\u017eice s kop\u010dekom pr\u00e1\u0161kov\u00fd puding vanilkovej pr\u00edchuti.
str\u00fahan\u00fd kokos, alebo rozdrven\u00e9 pi\u0161k\u00f3ty, alebo nasucho ope\u010den\u00e1 str\u00fahanka

Na cesto :
400 g hladk\u00e1 m\u00faka
1 vajce
150 g biely nesladk\u00fd jogurt
250 g maslo
\u0161tvr\u0165 \u010dajovej ly\u017ei\u010dky so\u013e<\/p>\n

Postup<\/h2>\n

Rebarboru zbav\u00edm po\u0161koden\u00fdch \u010dast\u00ed, listov a ak je ve\u013emi hrub\u00e1 \u0161upka, tak tam ju aj obielim, ale skuto\u010dne len t\u00fa prv\u00fa \u0161upku. Do \u017eiv\u00e9ho nejdem.\u00a0
D\u00f4kladne ju umyjeme a pokr\u00e1jame na tenk\u00e9 pl\u00e1tky. Ja som ju chcela poseka\u0165 v piestovom sek\u00e1\u010diku, ale nebol to dobr\u00fd n\u00e1pad, preto\u017ee ju ve\u013emi vlasovalo a f\u00fazy tr\u010dali kade-tade. Tak\u017ee som ju pokorne skr\u00e1jala no\u017eom.<\/p>\n

\"\"<\/a>
Zasypala som rebarboru cukrom a vanilkov\u00fdm cukrom.
Odlo\u017e\u00edme ju bokom.
Ideme urobi\u0165 cesto.
Nav\u00e1\u017eime m\u00faku a do m\u00faky nastr\u00fahame na ve\u013ekej slzi\u010dke, maslo. Ide to ve\u013emi r\u00fdchle. Prid\u00e1me jogurt, vajce, \u0161tipku soli.
Suroviny na cesto zmie\u0161ame dokopy a vypracujeme hladk\u00e9 cesto. Je m\u00e4kk\u00e9 a tro\u0161i\u010dku lepiv\u00e9.\u00a0
Na dosku si d\u00e1me papier na pe\u010denie, ktor\u00fd z\u013eahka popr\u00e1\u0161ime m\u00fakou a preklop\u00edme tam cesto.
Cesto rozva\u013ek\u00e1me. Nebojte sa ho pods\u00fdpa\u0165 aj po povrchu.
Ideme dokon\u010di\u0165 plnku.
K rebarbore nakr\u00e1jame umyt\u00e9, zdrav\u00e9 jahody.\u00a0
Premie\u0161ame.
Ke\u010f som ochutnala ,zdalo sa mi to pr\u00ed\u0161erne sladk\u00e9, tak som tam vy\u017em\u00fdkala citr\u00f3nov\u00fa \u0161\u0165avu a u\u017e som to viac neochutnala a v kone\u010dnom d\u00f4sledku to nie\u017ee bolo kysl\u00e9. Ono to bolo akokeby m\u00e1lo sladk\u00e9.
Citr\u00f3nov\u00e1 \u0161\u0165ava \u00e1no, ale len p\u00e1r kvapiek na zv\u00fdraznenie. Ja som jej dala prive\u013ea.
DM m\u00e1 ve\u013emi r\u00e1d v takejto n\u00e1plni orechy, tak som tam pridala aj sekan\u00e9 mandle.\u00a0
V tejto f\u00e1ze odporu\u010dujem zlia\u0165 tekutinu cez sitko. Do n\u00e1plne zamie\u0161ame vanilkov\u00fd pudingov\u00fd pr\u00e1\u0161ok.
Ja som si bola ist\u00e1, \u017ee ten pr\u00e1\u0161ok tekutinu pohlt\u00ed, preto\u017ee sa mi jej nezdalo ve\u013ea, ale ako vid\u00edte na fotke, ve\u013emi ve\u013emi som sa m\u00fdlila.\u00a0
\u0160\u0165ava tiekla ako hl\u00fapa a ja som zachra\u0148ovala cel\u00fd kol\u00e1\u010d pijav\u00fdmi utierkami.
Na miesto kde budeme d\u00e1va\u0165 n\u00e1pl\u0148 , vysypeme str\u00fahan\u00fd kokos, alebo drven\u00e9 pi\u0161k\u00f3ty. V z\u00e1sade sta\u010d\u00ed aj str\u00fahanka.
Pokladieme na cesto n\u00e1pl\u0148.\u00a0

\"\"<\/a>
Ke\u010f\u017ee sme ve\u013emi m\u00fadro, rozva\u013ekali cesto priamo na papier na pe\u010denie, tak n\u00edm ve\u013emi \u013eahko z\u00e1vin zarolujeme.
A prenies\u0165 cel\u00fd z\u00e1vin pomocou tohto papiera je tie\u017e ve\u013emi jednoduch\u00e9.
Tak\u017ee v\u0161etko m\u00e1me na poriadku , ulo\u017een\u00e9 na plechu.
Povrch popich\u00e1me vidli\u010dkou, okraje zaist\u00edme. Mne dokonca t\u00e1 \u0161\u0165ava vytiekla aj cez jeden koniec a nechcite vedie\u0165, \u010do to narobilo za bordel pri pe\u010den\u00ed.

\"\"<\/a>
Vlo\u017e\u00edme do vyhriatej r\u00fary na 200 stup\u0148ov, st\u00ed\u0161ime zdroj tepla na 180 a pe\u010dieme pribli\u017ene pol hodinu.
Ja som piekla asi 40 min\u00fat. Povrch nie je tak\u00fd zlat\u00fd, ako by som si predstavovala , ale to je t\u00fdm, \u017ee v plynovej r\u00fare nie je horn\u00fd ohrev a zvy\u0161ova\u0165 teplotu som nechcela, aby som nemala zase spodok \u010dierny ako uho\u013e. Cesto sa V\u00e1m bude zda\u0165 st\u00e1le m\u00e4kk\u00e9 a nedope\u010den\u00e9, ale ono u\u017e bude naozaj hotov\u00e9. D\u00f4verujte mi.\u00a0
Kol\u00e1\u010d vyberieme a je nevyhnutne nutn\u00e9, aby chladol aspo\u0148 hodinu.
N\u00e1pl\u0148 aj cesto musia spevnie\u0165. Najlep\u0161\u00ed je ten z\u00e1vin na druh\u00fd de\u0148.\u00a0
Ten m\u00f4j som tie\u017e upiekla v\u010dera ve\u010der o desiatej a dnes r\u00e1no , v tento p\u00f4stny de\u0148 na Ve\u013ek\u00fd Piatok, ho DM ra\u0148ajkoval.\u00a0
Skoro ani dospa\u0165 nevedel a nemala som to srdce mu poveda\u0165, \u017ee je p\u00f4st a basta.\u00a0
Cesto nie je sladk\u00e9 a n\u00e1pl\u0148 ur\u010duje chu\u0165.\u00a0 Preto si dajte z\u00e1le\u017ea\u0165 na tom, aby t\u00e1 n\u00e1pl\u0148 bola v\u00fdrazn\u00e1. U\u017eij\u00fa si to t\u00ed, \u010do miluj\u00fa hlavne t\u00fa rebarboru.\u00a0<\/p>\n

\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

Rebarbora je milovan\u00e1 zelenina M\u00f4jho Dobr\u00e9ho Man\u017eela. Ja som sa s \u0148ou stretla, a\u017e po tom, ako som ho pojala za Dobr\u00e9ho Man\u017eela.V\u00f4bec si nepam\u00e4t\u00e1m, \u017eeby za mojich mlad\u00fdch \u010dias , bola rebarbora niekde dosta\u0165 k\u00fapi\u0165. A Babi\u010dka Ani\u010dka ju mala v Jihlave pln\u00fa z\u00e1hradu. Tak\u017ee u nich b\u00fdvali ozaj rebarborov\u00e9 hody. Na jar sme […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7,1],"tags":[],"class_list":["post-11426","post","type-post","status-publish","format-standard","hentry","category-mucniky","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-2Yi","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11426"}],"version-history":[{"count":4,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11426\/revisions"}],"predecessor-version":[{"id":11435,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11426\/revisions\/11435"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}