Rhubarb bun: The perfect way to welcome summer
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ingredients
1/2 pcs large Christmas tree 4 pcs rhubarb (stem) 2 tbsp butter 2 tbsp cane sugar 1/2 tbsp cinnamon 3 pcs egg 200 ml whipping cream 150 ml milk 50 g granulated sugar butter for greasing the baking tray
progress
We make earthcake quite regularly, with different kinds of fruit, frozen, pickled and fresh. And before the beginning of summer, we always add a vegetable known as the fruit of the poor – rhubarb.
1.
Cut the Christmas rolls into larger cubes, spread them out on a baking tray lined with baking paper and place them in a preheated oven at 180°C for about 10 minutes, until they are beautifully golden brown.
TIP: You can skip toasting the Christmas cakes in the oven, but if you have time, try roasting them. It will help the final consistency of the bun a lot.
2.
Clean the rhubarb, cut into cubes and place in a pan with a little butter, cane sugar and cinnamon. Simmer everything together for about 5 minutes and set aside.
3.
In a larger bowl, whisk together the whole eggs, granulated sugar, cream and milk.
4.
Grease a smaller, deep baking tray or baking dish (22×30 cm) with a little butter, place the browned christmas cubes in it, mix them with the stewed rhubarb and pour the cream topping over everything.
5.
Cover the tray or dish with foil and place in the oven (180°C) for about 30 minutes, then remove the foil and bake for another 10 to 15 minutes.
6.
Serve the rhubarb bun hot with a scoop of vanilla ice cream, for example, but it also tastes great chilled.
