Rharbara Crow
easy
90 mins
90 mins
Ingredients
- 200 g Flour
- 1 pinch Salt
- 1/8 l Milk
- 10 g Yeast (1/4 cube)
- 80 g Butter or margarine
- 8 TABLESPOONS Sugar
- 750 g Rhubarb
- 200 g Schmand
- 7-10 Tbsp or firm sour cream
- 4 Eggs (size M)
- 1 package Vanillin sugar about 2 tablespoons icing sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Mix flour and salt in a bowl. Warm the milk and dissolve the yeast in it. Stir the fat, 1 tablespoon of sugar and the yeast milk into the flour using the dough hooks of the hand mixer. Add the flour and mix everything into a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime, clean, wash and dab dry the rhubarb and cut it into pieces about 3 cm long. For the icing, mix sour cream, eggs, vanillin sugar and remaining sugar.
- 2
Spread fat on the baking tin, pizza or springform pan and dust with flour. Knead the dough again well and roll out to a circle (approx. 28 cm Ø) on a floured work surface. Line the form with this and press the rim. Let the dough rise for another 10 minutes. Pour rhubarb onto the dough and pour the egg mixture over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour. Dust with icing sugar before serving
- 3
Preparation time: approx. 1 1/2 hours
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