Heavy and extremely sweet desserts do not go well with summer... On the contrary, fresh buns with a sour taste are perfect for hot days. And the rhubarb bun is just that! Get inspired by our recipe, which really everyone can do.
Enjoy!
You need:
For the dough:
- 75 g of granulated sugar
- 225 g plain flour
- 1 baking powder
- 1 egg
- 100 g of melted butter
For the filling:
400 g of rhubarb
165 g of granulated sugar
1 teaspoon vanilla extract (optional; vanilla sugar can be used)
For the crumb:
225 g coarse flour
100 g of granulated sugar
150 g of cold butter
Cover the rhubarb with sugar and mix.
Spread it evenly on the pre-baked dough.
Sprinkle with crumbs of flour, sugar and butter and bake until golden.
Method
- Preheat the electric oven to 180 °C. If using hot air, set the temperature to 160°C.
- In a medium-sized bowl, mix prepared granulated sugar, plain flour with baking powder, eggs and melted butter by hand or with a spatula. We process the dough until it has the consistency of plasticine.
We fill a form, or a small tray, measuring 20x30 cm, with baking paper. Use your fingers to press the dough onto the bottom of the mold to a thickness of approximately 2 centimeters and bake for 20 minutes. - Clean the rhubarb. Peel off the fine skin on the surface with a knife, according to the video instructions below.
- Nakrájíme ji na kostky a posypeme krupicovým cukrem. Přidáme vanilkový extrakt, dobře promícháme a necháme chvilku odstát.
- Mix coarse flour with granulated sugar. Cut the cold butter into cubes and work it with flour and sugar with your fingers. If the butter is too soft, it will be difficult to make the crumb.
- Na předpečené těsto rovnoměrně rozprostřeme připravenou rebarboru s cukrem a bohatě zasypeme drobenkou.
- Dáme znovu péct - ještě asi na 35-40 minut, dokud drobenka nezezlátne.
Rhubarb Facts:
- it is a vegetable that is used as a fruit
- comes from Tibet
- it can be eaten raw - its taste is fresh, sour
- it should only be harvested from May to the end of June, later the amount of oxalic acid in it increases
- not suitable for regular consumption
- goes well with apples and strawberries
Enjoy!
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