Rhubarb Strudel

Rating: 2.20 / 5.00 (5 Votes)

Total time: 45 min



For dusting:


A simple but delicious cake recipe:

Glue the two sheets of the finished puff pastry together with the egg white to make a large rectangle.

Clean the rhubarb and cut it into 3 cm long pieces. Melt the butter at low temperature. Put the rusks and macaroons in a freezer bag form and roughly crush them with a cake roller. Mix the rhubarb with the strawberry jam and lemon zest.

Brush the pastry with the rendered butter. Spread the rhubarb, macaroons and rusks evenly on the dough. Loosely roll up the strudel from the long side. Press the ends of the dough together and push them under the strudel. Place seam side down on a baking sheet lined with parchment paper. Brush with the remaining egg white.

Bake in a preheated oven for about 40-45 minutes. Cool and sprinkle with powdered sugar.


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