Summary

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

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Instructions

1. 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.
2. 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.
3. Clean and chop the rhubarb.
4. Knead crumble from the flour, butter and sugar.
5. 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.
6. It is baked in a non-preheated oven at 180 ° C for 30 minutes.
7. In the meantime, stir the glaze and when the particles come out of the oven, spread the glaze on top immediately.