Name: Rhubarb Strudel
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 10 Portionen
Ingredients: 4 piece Sheet Strudel dough; 100 g Butter (melted); 1000 g Rhubarb; 100 g Crystal sugar; 50 g Breadcrumbs; 30 g Butter; 80 g Almonds (ground); 1 Pkg. Vanilla sugar; 100 g Powdered sugar; 1 piece Organic lemon (zest); 1 pinch Cinnamon (ground); Powdered sugar

Cook Time

1 h 50 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This rhubarb strudel is a delicious dessert that is particularly in season in the spring. The combination of sweet rhubarb and crispy strudel dough makes it a special treat. With a preparation time of about 110 minutes and a medium level of difficulty, it is ideal for special occasions or simply for pampering. The recipe yields 10 servings.

Ingredients (12 ingredients)

4 piece Sheet Strudel dough
100 g Butter (melted)
1000 g Rhubarb
100 g Crystal sugar
50 g Breadcrumbs
30 g Butter
80 g Almonds (ground)
1 Pkg. Vanilla sugar
100 g Powdered sugar
1 piece Organic lemon (zest)
1 pinch Cinnamon (ground)
Powdered sugar

Preparation (7 steps)

Prepare rhubarb

Clean the rhubarb, peel off the threads and cut into pieces about 10 cm long. Mix with 100 g crystal sugar in a bowl and let it steep for about 1 hour.

Prepare breadcrumbs

Thermomix® Setting

3 min/248°F/Speed 2 248°F

Put 50 g breadcrumbs and 30 g butter into the mixing bowl and roast for 3 min./120°C/speed 2 until golden brown. Transfer and mix with 80 g ground almonds, 1 packet vanilla sugar, 100 g powdered sugar, grated zest of 1 organic lemon and 1 pinch of cinnamon.

3 min

Preheat oven

Preheat the oven to 200°C top/bottom heat. Line a baking tray with baking paper.

Drain rhubarb

Drain the rhubarb in a sieve and pat dry with kitchen paper.

Cover and shape the strudel

Place 4 sheets of strudel dough on top of each other, brush each layer with melted butter. Sprinkle with the breadcrumb mixture. Place rhubarb on top as a narrow strip, fold the side edges of the dough towards the middle. Roll the dough over the filling.