John Myers
Contents
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Ingredients
Covering
- 90 ml Milk lukewarm
- 30 g Liquid butter
- 400 g Flour
- 1 packet Vanilla sugar
- 1 pinch Salt
- 1 Egg
- 1,5 kg Fresh rhubarb
Sour cream
- 3 a cup Sour cream
- 4 tbsp Sugar
- 3 Egg yolks
- 3 Egg Whites
- 1 packet Custard powder
Instructions
- Prepare a yeast dough from the dough ingredients. Cover and let the dough rise twice in a warm place
- Clean the rhubarb and cut into pieces, wash
- Preheat the oven to 150 degrees (hot air)
- Roll out the yeast dough on a baking sheet, sprinkle with baking flour, then spread the prepared rhubarb on top. Bake in the preheated oven for about 20 minutes
- In the meantime, prepare the cast. To do this, separate the eggs and whip the egg whites until stiff. Mix the sour cream with the pudding and sugar and fold in the egg white, after the 20 minute baking time, spread the topping on the rhubarb and bake for another 15 minutes at the same heat.
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 19.7gProtein: 2.4gFat: 2.3g
