Rhubarb Bee Sting Cuts
easy
105 mins
105 mins
Ingredients
- 500 g Flour
- 60 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 1 cube (42 g) Yeast
- 1 egg (weight class 2)
- 75 g Butter or margarine
- 1/4 l Milk
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
- 150 g Butter or margarine
- 100 g Sugar
- 250 g Whipped cream
- 150 g sliced hazelnuts
- 150 g crunchy oats
- 650 g Rhubarb
- 1/8 l Grape juice
- 1 Cinnamon stick
- 1 untreated lemon
- 40 g Cornstarch
- 150 g Sugar
- 4 sheets white gelatine
- 3 (à 200 g) Mugs
- 7-10 Tbsp Whipped cream
- 7-10 Tbsp Mark 1 vanilla pod
Directions
- 1
Put the flour in a bowl. Add sugar, except for a tablespoon, vanillin sugar and salt. Mix the remaining sugar with the yeast in a cup. Add dissolved yeast and egg to the flour.
- 2
Melt the fat in a saucepan, add the milk and knead the lukewarm milk-fat mixture into the flour with the dough hooks of the hand mixer. Cover the dough with a damp cloth and let it rise in a warm place for 30-45 minutes.
- 3
For the bee sting mixture melt the fat in a pot. Dissolve sugar in it, but do not brown. Add cream, bring to the boil, stir in hazelnuts and oat flakes. Let the mixture cool down. Roll out the yeast dough evenly on a greased baking tray and spread with the bee sting mixture.
- 4
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 30-35 minutes until golden brown. Let them cool down. Cut bee sting crosswise into 4 approx. 9 cm wide strips. Fold aluminium foil into thick strips of approx. 5 cm height and place around the 4 lower strips.
- 5
Clean, wash and thinly slice the rhubarb. Wash the lemon, rub dry and peel the rind spirally. Boil up rhubarb, juice, 1/8 litre water, cinnamon stick and lemon peel.
- 6
Mix starch with a little water and stir into the rhubarb. Bring to the boil briefly, remove from the heat and season to taste with 100 g sugar. Remove cinnamon stick and lemon peel and let the rhubarb cool down a little.
- 7
Spread the rhubarb evenly over the strips and allow to cool completely. Soak the gelatine. Whip cream until stiff, stir in 3 tablespoons of sugar and vanilla pulp. Squeeze the gelatine, dissolve, add some cream to the gelatine, then gradually stir into the cream.
- 8
Spread vanilla cream evenly on the rhubarb layer. Cut the upper bee sting strips into 6 approx. 5 cm wide pieces each. Remove the aluminium foil from the filled strips and also cut the strips into 6 approx. 5 cm wide pieces.
- 9
Place the upper pieces on the filled lower pieces. Results in about 24 pieces.
More Delicious Recipes
