Summary

Ingredients

• 250 g butter or mararine
• 200 g suar
• 1 pinch (s) salt
• 4 egg (s)
• 250 g flour
• 0.5 ½ pack baking powder
• 50 ml milk or cream
• 50 ml amaretto
• 500 g rhubarb, cut into approx. 1 cm pieces
• 4 tablespoon sugar
• 50 g biscuit (s) (Amarettini), crumbled

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Instructions

1. Make a batter and spread on a greased, floured baking sheet.
2. Cut the rhubarb into approx. 1 cm pieces, add 4 -5 tablespoons of sugar and stir well.
3. Pour off the juice from the rhubarb cut into small pieces and pickled in sugar and distribute evenly on the dough. Sprinkle with the crushed amarettini crumbs and bake at 160 degrees (convection) for about 35 minutes.