Making a bun with rhubarb and crumble is a good way to make use of fresh rhubarb.
During my last shopping trip I bought two kilograms of rhubarb. The first reason for such a large purchase was the fact that I wanted to enjoy as many rhubarb dishes as possible. The second reason was that I was concerned that I might not have another chance to buy rhubarb as only one vendor in the market was selling it. For some reason no one else but him had rhubarb in stock.
It turns out that not many people know rhubarb or what can be prepared from it. Anyway, even the seller from whom I bought my rhubarb directly asked what I would use such a large amount of rhubarb for.
You can prepare a lot of delicious dishes from rhubarb, and believe me, these can be sweet as well as savoury dishes. They all taste delicious.
Ingredients for rhubarb bun.
- 500 g all-purpose flour
- 120 g icing sugar
- 130 g unsalted margarine
- 2 eggs
- 2 egg yolks
- 200 ml lukewarm milk
- 40 g fresh yeast
- 1 packet of vanilla sugar
- 120 g unsalted margarine
- 8 tablespoons of crystal sugar
- 140 g all-purpose flour
- 400 g rhubarb
- 1 tablespoon of crystal sugar
- 1 teaspoon of potato flour
Additionally: margarine and breadcrumbs for greasing the tin
How to make rhubarb bun with crumble.
Dough: put eggs and egg yolks to a bowl, add icing sugar and vanilla sugar to it. Whisk with a mixer until fluffy and creamy.
Dissolve the yeast in a cup in lukewarm milk. Dissolve the margarine, then cool it down (it should be liquid but cold).
Add yeast dissolved in milk, and flour to the whisked eggs. Mix it and knead the dough for 4 to 5 minutes, then add the dissolved margarine. Continue kneading for another 5 minutes. Cover the kneaded dough and set it aside to a warm place to rise. The dough should double its volume.
Crumble: sprinkle flour, sugar and diced margarine on a pastry board. Chop the ingredients with a knife. When the ingredients start combining together, knead them into a ball. Put the ball in the freezer for 30 minutes.
Rhubarb: wash the rhubarb and cut it into 1.5 to 3 centimetre long pieces. Mix the chopped rhubarb with sugar and potato flour.
Brush the baking tin with margarine and sprinkle it with breadcrumbs.
When the dough has risen, put it into the baking tin. Put the rhubarb pieces on top of it. Remove the crumble dough from the freezer compartment, grate it on a large mesh grater and sprinkle it over the rhubarb on the dough.
Place the dough aside for 20 minutes in a warm place.
Preheat the oven to 170 degrees Celsius and once hot, put the bun in. Bake for 45 to 50 minutes.
Good to know when making rhubarb bun with crumble.
The amount of the dough that you will receive from the given amounts is enough to make two buns. I used two baking tins, each was 11 by 30 centimetres.
This rhubarb bun can be served for breakfast with butter or jam. It is also perfect for supper or lunch.
Do you like yeast buns? If so, try our recipe for Sweet buns with quark cheese.