Plaited yeast loaf with rhubarb and oatmeal crumble

Plaited yeast loaf with rhubarb and oatmeal crumble

Plaited yeast loaf with rhubarb and oatmeal crumble


Such a plaited yeast loaf with rhubarb is in the warm weather just delicious. Another advantage is that you get rid of the last rhubarb that may still be in the fridge. But we still have it after the rhubarb season, because we always have a stock of it in the freezer. So you can also make the rest of the summer great rhubarb pies and dishes. For example, for the next barbecue a delicious rhubarb BBQ sauce.

Plaited yeast loaf with rhubarb and oatmeal crumble

For the recipe, you can either cook as described a delicious compote, or you still have the leftovers from the rhubarb syrup. You can also use it very well for that. No matter what is taken, it’s just a delicious „cake“.


Plaited yeast loaf with rhubarb and oatmeal crumble

Zubereitungszeit 45 Minuten
Kochzeit 1 Stunde
Gesamtzeit 3 Stunden
Portionen 20 Slices


For the Compote:

  • 500 g Rhubarb
  • 100 g Sugar
  • 1/2 Pcs. Vanilla pod
  • 1 Pinch Salt
  • Cornstarch

For the Yeast Dough:

  • 150 ml Milk
  • 20 g Yeast fresh
  • 400 g Flour
  • 50 g Butter soft
  • 50 g Sugar
  • 1/2 tsp. Salt
  • 1 Pcs. Egg

For the Crumble:

  • 35 g Butter soft
  • 20 g brown Sugar
  • 20 g Oatmeal
  • 55 g Flour

For brushing:

  • 1 Pcs. Egg yolk
  • 1 tbsp. Milk



  1. Clean the rhubarb and cut into small slices. Put all the ingredients, except the cornstarch, in a pot and bring to a boil.

  2. When the rhubarb boils, reduce the temperature and simmer until it is quite soft. Stir frequently.

  3. Stir some cornstarch with water and thicken the compote.

  4. Remove the compote from the heat and let it cool.

Yeast dough:

  1. Heat the milk lukewarm in a small saucepan, add the yeast and stir until it has dissolved.

  2. Put flour, butter, sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed. Then knead at the highest speed into a dough until it releases from the bowl (about 8 minutes).

  3. Cover the bowl with a towel and leave the dough in a warm place for about 30 minutes.


  1. Knead all ingredients in a small bowl to crumble.


  1. Briefly knead the dough and roll out on the floured work surface to a rectangle of approx. 30 x 60 cm.

  2. Spread the compote on the dough and cut the dough into three strips. Roll them up starting from the long side. Plait the three rolls.

  3. Place the dough on a baking tray covered with baking paper, cover with a towle and let it rest for about 15 minutes.

  4. Brush the loaf with the yolk-milk-mixture, spread the crumbles on it and bake in a preheated oven at 175°C for approx. 30-35 minutes. Remove and allow to cool.



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Blondie – for all fans of white chocolate

A Blondie is for those who do not like dark chocolate.

The Blondie is the white sister of the brownie. Many like indeed white chocolate rather than dark, and for those are a „white Brownie“ the right choice. I personally like the dark chocolate taste more, but this Blondie is very tasty.

The preparation is as easy like to do a brownie. The recipe is actually easy and could be done by nearly everyone. Anyone who wants can also still add some chopped white chocolate before baking. For me personally, the whole thing is then too sweet. Or you take dark chocolate chips and make a Stracciatella-Blondie.Blondie

As ground I took a HORI laminate, which was kindly provided by

Blondie - for all fans of white chocolate

For all who prefer white chocolate.
Menüfolge Cake, Dessert
Länder & Regionen US-American
Zubereitungszeit 20 Minuten
Kochzeit 15 Minuten
Gesamtzeit 35 Minuten
Portionen 15 Pieces


For the Blondies:

  • 200 g white Chocolate*
  • 100 g Butter
  • 2 Pcs. Egg
  • 1 Pinch Salt
  • 40 g Sugar
  • 140 g Flour
  • 1 Tsp. Baking Powder*

For dekoration:

  • Icing Sugar* - for icing


  1. Chop the chocolate coarsely and melt together with the butter on a warm water bath.
  2. Meanwhile mix eggs, salt and sugar until creamy. Mix flour and baking powder.
  3. Stir the chocolate butter mixture into the egg. Fold the flour mix carefully under.
  4. Pour the mass in a greased casserole* (ca. 18x27 cm) and smooth. Bake in preheated oven at 175°C top/bottom heat 10-15 minutes. Remove and let cool.

  5. Cut the Blondie into pieces and sprinkle with icing sugar.

Meringue Christmas trees – crunchy, colorful firs

Meringue Christmas trees are a simple splash of color on the plate of cookies.

The recipe for the meringue Christmas trees is once again one of the simpler ones. Baking cookies often remains egg white and no one really knows what to do with it. For this recipe you beat it easy with some sugar, make it green and make meringue trees therefrom. When decorating your own creativity is the limit. Finished are the cookies from the leftover egg whites.

The meringue trees are simple, crispy and a lovely pastry. Of course only people who like meringue also like this.

Baiser Weihnachtsbäume

Meringue Christmas trees - crunchy, colorful firs

Crispy and pretty pastries for meringue fans.
Menüfolge Cookies
Zubereitungszeit 15 Minuten
Kochzeit 2 Minuten
Gesamtzeit 21 Minuten
Portionen 25 Pieces


  • 2 Pcs. Egg White
  • 125 g Sugar
  • green Food Coloring
  • colorful Sugar Decoration


  1. Provide egg white and sugar in a bowl and stir over a warm water bath. Stir as long until the sugar has dissolved. But be careful, the egg white may not be too warm.
  2. Decant egg white into a mixing bowl and beat until stiff. Stir in some food coloring. Fill the mass in a piping bag with a large star tip and pipe small fir trees on a with baking paper lined baking sheet.
  3. Decorate the fir trees with sugar decoration and dry in a preheated oven at 90°C for 2 hours. Then turn off the oven and open the door a bit. So let it cool down for about 4 hours.


The ideal recipe for all who bake cookies and have still left some egg whites.

Braided sweet yeast bread – a delicious classic

Sweet yeast bread is indeed a classic, but still absolutely delicious!

There’s nothing like a nice fluffy sweet yeast bread, best still warm and quite fresh. Because of my intolerances I bake it often at the weekend, and then we have some left over for half the week to eat a slice for breakfast. And I simply exchange sugar with dextrose, butter with margarine and milk with lactose-free milk. Tastes also in the „intolerance“ version still delicious.

Today there is the recipe for a simple yeast bread, but the next few weeks will follow 4 other recipes with yeast dough. Rejoice on it!


Braided sweet yeast bread – a delicious classic

There is almost nothing but a delicious, fresh sweet yeast bread on Sunday. Of course, on any other day also.
Menüfolge Cake
Länder & Regionen German
Zubereitungszeit 20 Minuten
Kochzeit 30 Minuten
Gesamtzeit 1 Stunde 40 Minuten
Portionen 20 Portions


  • 250 ml Milk
  • 20 g Yeast - fresh
  • 500 g Flour
  • 75 g Butter - room temperature
  • 50 g Sugar
  • 1 Tsp. Salt
  • 1 Pcs. Egg
  • 1 Pcs. Egg Yolk
  • Milk - for brushing


  1. Heat 250 ml milk in a small saucepan to lukewarm, add the yeast and stir until it has dissolved.
  2. Add flour, butter, sugar, salt and the egg fill in a mixing bowl. Add the yeast milk and mix with the dough hook at slow speed. Knead about 8 minutes at the highest speed until you get a smooth dough.
  3. Cover the bowl with a towel and let the dough rest about 30 minutes in a warm place.
  4. Knead the dough briefly and divide it into 3 equal pieces. These pieces roll to about 40 cm long strands.
  5. Place dough strands next to each other and squeeze above. Now weave the strands into a braid, squeezing the ends also. Place the braid on a lined baking tray, cover with a towel and let rise 15-20 minutes.
  6. Mix the egg yolk and 1 tablespoon milk and brush the plait with it. Bake in a preheated oven for about 25-30 minutes at 175°C. Remove and let cool.


The classic braided sweet yeast bread is without any extra just simply delicious!