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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
3 eggs
250 ml cream or milk
100 g sugar
10 g vanilla sugar
1 pinch of cinnamon
50 g almonds
some butter


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.

MORE FROM THE GAMMA GARTEN

pro specia rara

Secret garden tip no. 7: how to harvest rhubarb
April is the month when the rhubarb stalks develop their deep red and fresh green colours and are ready to be harvested. But be sure to take hold of the rhubarb stalk at its base and lift it out by turning it clockwise. Never cut off with a knife.

GAMMA GARTEN HARVEST CALENDAR

Zunfthaus zur Saffran Erntekalender