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- Rhubarb strudel
Rhubarb strudel
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
Filling
- 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
Strudel
- 1 parcel strudel pastry
- 50 g butter, melted, left to cool
To bake
View these products
- icing sugar *-*
And that's how it's done
And that's how it's done
Filling
In a bowl, mix the rhubarb with all the other ingredients up to and including the cinnamon.
Strudel
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.
