Switch the palette to suit the room. Your choice is saved locally.
Beat the mixture briefly until combined. Sprinkle with a little flour.
Cover the bowl with a towel and set it in a warm spot to rise for about 1 hour, or until noticeably puffy.
Pour in the melted butter. Beat the egg, then set aside about 1 teaspoon for later use as an egg wash.
Add the rest of the beaten egg into the dough mixture.
Spread the rhubarb, sugar, and cinnamon over the dough rectangle, leaving about 2 cm of one edge empty.
Starting from the filled side, roll the dough tightly into a log. Cut the log into 6–7 equal slices. Take the empty edge and tuck it under each roll to form a neat bottom.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
