Rhubarb Pudding Particles
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 280 ml milk
- 0.5 ½ cube fresh yeast or 1 pack dry yeast
- 70 grams sugar
- 500g flour
- 80 g butter
For the filling:
- 300 ml milk
- 1 packet vanilla pudding powder
- 4 tablespoon sugar
- 200 g sour cream, or cottae cheese
- 4 rods rhubarb
For the sprinkles:
- 250 g flour
- 70 g butter
- 70 grams sugar
For the glaze:
- 1 part / e powdered sugar
- 1 part / e water
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the milk, add the remaining ingredients and knead the dough thoroughly. Let rise in a warm place for at least half an hour. The volume must double.
- During this time, cook a pudding from milk, pudding powder and the sugar. Remove from the stove and stir in the sour cream or quark. To avoid a skin, stir the pudding mixture occasionally.
- Clean and chop the rhubarb.
- Knead crumble from the flour, butter and sugar.
- Shape the yeast dough into small flatbreads and place on a baking sheet. Spread the cooled pudding on top, then the rhubarb and the crumble on top.
- It is baked in a non-preheated oven at 180 ° C for 30 minutes.
- In the meantime, stir the glaze and when the particles come out of the oven, spread the glaze on top immediately.
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