John Myers
Ingredients for 1 servings:
- 900 g flour
- 1 cube of fresh yeast
- 325 g sugar
- 750 ml plant-based drink (oat milk, almond milk, etc.)
- 330 g margarine
- 500 g rhubarb
- 1 packet of vanilla pudding powder
- 1 packet of vanilla sugar
- 2 pinches of salt
- 100 g oat flakes, fine
- Grease for the tray
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
Crumble the yeast cube and mix well with 500g of flour. Knead with 50g of sugar, 250ml of plant milk, and 80g of margarine for at least 5 minutes until the dough is nice and smooth. Cover the bowl and let the dough rise in a warm place for at least 30 minutes, until it has roughly doubled in size. In the meantime, prepare the filling. Make the pudding. To do this, take a few tablespoons of the remaining 500ml of plant milk and about 25g of sugar and mix them with the pudding mix to ensure there are no lumps. Bring the remaining milk to a boil, remove the pan from the heat, and stir in the mixed mix. Then return to the heat and bring to a boil briefly, stirring constantly. Wash the rhubarb, remove the ends and leaves, and cut it into approximately 2cm wide pieces without peeling it. Then mix the rhubarb with the pudding mix. For the crumble, melt 250g margarine in the microwave or in a saucepan. Using a fork, stir in 400g flour, 250g sugar, vanilla sugar, salt, and oat flakes until you have nice, large crumbles. Knead the risen dough again briefly, then roll it out on a greased baking sheet. Top with the pudding and rhubarb filling and finally with the crumbles. Bake in a preheated oven at 180°C (top/bottom heat) for approximately 30 minutes.
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