Ingredients
Hint:
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
kochen@bettybossi.ch
Rhubarb
Bread
Sauce
To bake
Utensils
One wide-bottomed ovenproof dish (holding approx. 1 ½ l), greased
How it's done
Rhubarb
Mix the rhubarb and sugar in a bowl, leave to absorb for approx. 15 mins., drain the resulting liquid. Place half of the rhubarb in the prepared dish.
Bread
Cut the bread into slices approx. 1.5 cm thick, spread with butter. Place the slices of bread and the remainder of the rhubarb in the dish in alternate layers.
Sauce
Mix the milk with all the other ingredients up to and including the lemon zest, pour over the bread, leave to stand for approx. 15 mins. Scatter the almonds on top.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, then dust with icing sugar.
| Tip: | Use white bread or brioche instead of zopf. |
|---|---|
| Serve with: | Crème fraîche or plain yoghurt. |
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