Ingredients (40 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| [dessert] | ||
| rhubarb | 700 | gram |
| butter | 375 | gram |
| flour | 525 | gram |
| almond | 80 | gram |
| sugar | 250 | gram |
| egg | 4 | pieces |
| baking powder | 2 | teaspoons |
| salt | 1 | pinch |
| milk | 120 | ml |
Instructions (25 min. prep, 70 min. total)
- Preheat the oven to 180 degree upper and lower heat.
- Take 250 gram of butter and let it warm up until soft.
- Prepare the streusel with the 125 gram cold butter cut into pieces.
- The almonds should be grounded.
- Knead the 125 gram butter, the 125 gram flour, 70 gram sugar and 80 gram almonds.
- Form streusel out of the mix and place into fridge.
- Wash the rhubarb sticks and peal their skin off.
- Cut rhubarb into 2cm pieces.
- Place baking sheet onto baking form.
- Mix the soft 250 gram butter with the sugar until creamy.
- Add one egg at a time and mix into the sugary butter.
- Add the baking powder to the mix.
- Mix the 400 gram flour with the pinch of salt.
- Iteratively mix parts of the salt flour or the milk into the dough mix.
- The dough should be heavy and sticky.
- Spread the dough evenly on the baking sheet.
- Push the rhubarb pieces softly into the dough.
- Cover everything in the irresistible streusel.
- Bake for 45 minutes at 180 degree.
Comments
Note: Never tried this specific recipe yet, Nina! :p