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🍽️ Crispy Rhubarb Strudel

374 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 1 egg
• 1 pinch salt
• 2 tbsp oil
• 100 ml lukewarm water
• 1 tsp vanilla powder
• 700 g rhubarb
• 3 tbsp raspberry syrup
• 350 g quark
• 3 eggs
• 60 g sugar
• 60 g melted butter
• 35 g chopped almond kernels
• flour (for working)
• 1 egg yolk (for brushing)
• powdered sugar (for dusting)

Instructions

1. 1. Mix flour, egg, salt, oil, water, and vanilla powder into a smooth dough.
2. 2. Let the dough rest wrapped in plastic wrap or under a damp cloth for at least 30 minutes.
3. 3. Clean the rhubarb, peel off the skin, and cut it into small pieces.
4. 4. Place the rhubarb pieces in a pot with raspberry syrup and a little water.
5. 5. Stew the mixture covered for a few minutes until soft, but do not let it fall apart.
6. 6. Let the rhubarb filling cool down completely.
7. 7. Separate the eggs and mix the egg yolks smoothly with the quark and sugar.
8. 8. Drain the cooled rhubarb mixture and gently fold it into the quark mixture.
9. 9. Whip the egg whites stiff and fold them into the filling.
10. 10. Roll the dough out thinly on a lightly floured surface.
11. 11. Stretch the dough even thinner on a kitchen towel using the backs of your hands.
12. 12. Brush the dough with melted butter and sprinkle chopped almonds on top.
13. 13. Spread the rhubarb filling on the dough, leaving a border all around.
14. 14. Fold the sides of the dough inward and roll the strudel up tightly.
15. 15. Place the strudel on a baking sheet lined with baking paper.
16. 16. Brush the strudel with beaten egg yolk.
17. 17. Bake the strudel in the preheated oven at 200 degrees for about 40 to 45 minutes until golden brown.
18. 18. Dust the finished strudel with powdered sugar and serve.

Nutrition per serving

• kcal: 374
• Protein: 14 g · Fett/Fat: 17 g · Carbs: 39 g