Summary

Ingredients

• 8 rods rhubarb
• 50 grams sugar
• butter
• powdered sugar

For the dough:

• 100 ml milk
• 150 ml cream
• 100 g suar
• 3 egg (s)
• 25 g flour
• 1 pinch (s) salt

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Instructions

1. Cut the rhubarb into pieces approx. 2 cm long, place on a baking sheet, sprinkle with the sugar and add 4 teaspoons of water. Bake at 190 ° C for 6 - 8 minutes. Carefully pour into a large sieve and allow to drain. Collect the juice.
2. Butter a baking dish and add the rhubarb pieces.
3. Mix the dough ingredients together and pour over the rhubarb.
4. Bake for 25 to 30 minutes at 190 ° C, the dough should tear off a little at the ends of the rhubarb. If the dough is still too soft, just bake for a few more minutes, up to a maximum of 40 minutes.
5. Take out of the oven and let rest for about 10 minutes. The dough will collapse a bit, this cannot be avoided and does not affect the good taste.
6. Before serving, brush with the collected juice and dust with powdered sugar.