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Rhubarb strudel
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 438
  • Fat about 20g
  • Carbohydrates about 50g
  • Protein about 8g
This is needed
This is needed for 4 people
  • 50 g breadcrumbs
  • 25 g shelled almonds, roasted, roughly chopped
  • 600 g rhubarb, sliced
  • 40 g cane sugar
  • 1 parcel bourbon vanilla sugar
  • 75 g almond paste
  • 2 tbsp rum
  • 2 tsp cinnamon
  • 1 parcel strudel pastry
  • 50 g butter, melted, left to cool
To bake
  • icing sugar *-*
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And that's how it's done
And that's how it's done
In a bowl, mix the rhubarb with all the other ingredients up to and including the cinnamon.
Carefully unfold the pastry sheets, brush with a little butter and stack them on top of each other on a cloth. Spread the filling over the bottom third, leaving a border of approx. 3 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow the strudel to cool slightly on a rack, dust with icing sugar.

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