Warm milk lukewarm, crumble yeast and dissolve in it. Knead with flour, 30 g sweetness and 100 g butter until smooth. Cover and leave to rise in a warm place for about 45 minutes
Wash the rhubarb and cut it into small pieces. Mix 6 tablespoons of water and pudding powder. Bring 300 ml water to the boil, thicken with custard powder. Stir in rhubarb and jam. Let cool down
Knead the dough. Roll out on the greased fat pan (approx. 32 x 39 cm). Leave to rise for about 20 minutes. Press in the hollows. Spread rhubarb in them. Spread almonds, 50 g sweet and 50 g butter in flakes on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes. Let them cool down