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Rhubarb Flatbread

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Rhubarb Flatbread

The perfect rhubarb flatbread recipe with a picture and simple step-by-step instructions.

  • 1 role Ready-Made yeast dough product from the refrigerated shelf
  • 400 g Rhubarb
  • 1 tsp Baking soda
  • 50 g Flaked almonds
  • 250 g Vanilla yogurt
  1. Wash and clean the rhubarb and cut into wafer-thin slices. Place in a bowl and sprinkle with 1 teaspoon of baking soda and sugar.
  2. Prick circles out of the finished yeast dough and pull apart in a flat shape. Line with parchment paper on a baking sheet.
  3. Cover evenly with the drained rhubarb. Scatter the almond flakes on top.
  4. Bake in the oven at 200 degrees for 8 to 10 minutes.
  5. Take out and serve with the vanilla yogurt while still warm.
Dinner
European
rhubarb flatbread

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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