Springtime is rhubarb time! The sweet and sour stalks with their large leaves sprout as it were from nothing. Time for a rhubarb pudding!
5 slices of brioche or Zopf bread
200 g rhubarb
250 ml cream or milk
100 g sugar
10 g vanilla sugar
1 pinch of cinnamon
50 g almonds
Dice the brioche or Zopf bread and the peeled rhubarb and mix. Beat the cream, sugar, eggs, cinnamon and vanilla sugar and mix with the rhubarb and bread. Pour into a buttered oven dish, sprinkle with almonds and bake in the preheated oven at 180°C for approx. 30 minutes until golden brown. Leave out to cool, sprinkle with powder sugar and serve – great with vanilla sauce or vanilla ice cream.