Rhubarb flowers

Rhubarb flowers

Total: 3 hr 30 min. | Active: 30 min.
Nutritional value / piece: 384 kcal
, Fat: 17 g
, Carbohydrate: 48 g
, Protein: 9 g


8 pieces


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


200 g rhubarb, cut into slices approx. 1 cm wide
50 g sugar
1 tbsp water


400 g white flour
1 tsp salt
1 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
1 dl milk
2 eggs
100 g butter, cut into pieces, cold

To bake

40 g butter, melted, left to cool
30 g sugar
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How it's done

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Mix the rhubarb, sugar and water in a pan, bring to the boil, cook the rhubarb for approx. 5 mins., puree, leave to cool.


Mix the flour, salt, sugar and yeast in the food processor bowl. Add the milk and eggs, knead for approx. 5 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 5 mins. Cover the dough and leave to rise at room temperature for approx. 2 hrs.


On a lightly floured surface, roll out the dough into a rectangle (approx. 35 x 50 cm), spread the rhubarb filling on top. Fold the short sides into the middle, then fold over to create four layers. Cover and chill for approx. 1 hr. Cut the dough lengthwise into 8 strips, roll up, place on a tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove, brush with the butter, sprinkle with sugar.

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