John Myers
Ingredients for 1 servings:
- 375 g wheat flour type 405
- 20 g fresh yeast or 1 packet of dry yeast
- 50 g sugar
- 1 packet of vanilla sugar
- 200 ml milk
- 50 g butter or margarine, soft
- 1 egg(s)
- 1 liter of milk
- 80 g sugar
- 2 packs of vanilla pudding
- 800 g rhubarb
- some fat for the tray
Instructions
Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours
Combine flour, yeast, sugar, and vanilla sugar in a mixing bowl. Add milk, egg, and softened butter and knead with the dough hook of a hand mixer or food processor for at least 5 minutes. Cover and let the dough rise in a warm place for about 45 minutes; it should visibly increase in size. Wash the rhubarb and cut into 1-1.5 cm pieces, leaving the skin intact. Place the risen dough on a greased, deep baking sheet and roll it out. Spread the rhubarb on top. Make a pudding from the milk, sugar, and pudding mix. Bring to a boil only once, then spread it evenly over the dough. Bake in an oven preheated to 180°C (top/bottom heat) for about 40-45 minutes on the middle rack. Note: If you prefer it sweeter, you can add a little sugar to the rhubarb.
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