Rhubarb plaited loaf

Rhubarb plaited loaf

Total: 3 hr 35 Min. | Active: 1 hr
Nutritional value / 100 g: 272 kcal
, Fat: 14 g
, Carbohydrate: 30 g
, Protein: 6 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

300 g white flour
¾ tsp salt
1 tbsp sugar
¼ cube yeast (approx. 10 g)
50 g butter
2 dl milk


200 g rhubarb, cut into approx. 1 cm pieces
100 g frozen berry mixture
3 tbsp sugar
30 g coconut flakes
30 g hazelnuts, coarsely chopped


20 g butter, chopped into small pieces
30 g ground hazelnuts
50 g white chocolate, coarsely chopped
1 egg, beaten
1 tbsp sugar

To bake

1 tbsp icing sugar
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How it's done

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Yeast dough

In a bowl, combine the flour with all of the other ingredients up to and including the yeast, add the butter and milk, knead to a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hr. until doubled in size.


Simmer the rhubarb, berries and sugar in a pan for approx. 10 mins., allow to cool. Stir in the coconut flakes and hazelnuts.


On a lightly floured surface, roll out the dough into a rectangle approx. 30 x 40 cm, place on a sheet of baking paper. Along the shorter two edges, cut strips approx. 10 cm long and 1 cm thick. Spread butter, nuts and chocolate onto the surface which has not been sliced. Place the rhubarb and berry filling on top. Fold the cut strips over one another from the right and left sides. Brush with a little egg, scatter over the sugar.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack and allow to cool. Dust with icing sugar.

Good to know
Shelf life: Rhubarb plaited loaf is best eaten fresh.


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