Rhubarb plaited loaf

Total time: 3hr 35m
Preparation Time: 60m

For 1 piece

Nutritional Information

Contains 272 Kcal, 6g Protein, 30g Carbohydrates, 14g Fat


  • Yeast dough
  • 0.75 tsp salt
  • 300 g white flour
  • 1 tbsp sugar
  • 0.25 cube yeast (approx. 10 g)
  • 50 g butter, weich
  • 2 dl milk
  • Filling
  • 200 g rhubarb, cut into approx. 1 cm pieces
  • 3 tbsp sugar
  • 30 g hazelnuts, coarsely chopped
  • 30 g coconut flakes
  • 100 g frozen berry mixture
  • Plaiting
  • 20 g butter, chopped into small pieces
  • 30 g ground hazelnuts
  • 50 g white chocolate, coarsely chopped
  • 1 tbsp sugar
  • 1 eggs, beaten
  • To bake
  • 1 tbsp icing sugar

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  • Yeast dough

    In a bowl, combine the flour with all of the other ingredients up to and including the yeast, add the butter and milk, knead to a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hr. until doubled in size.
  • Filling

    Simmer the rhubarb, berries and sugar in a pan for approx. 10 mins., allow to cool. Stir in the coconut flakes and hazelnuts.
  • Plaiting

    On a lightly floured surface, roll out the dough into a rectangle approx. 30 x 40 cm, place on a sheet of baking paper. Along the shorter two edges, cut strips approx. 10 cm long and 1 cm thick. Spread butter, nuts and chocolate onto the surface which has not been sliced. Place the rhubarb and berry filling on top. Fold the cut strips over one another from the right and left sides. Brush with a little egg, scatter over the sugar.
  • To bake

    Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove from the oven, transfer to a cooling rack and allow to cool. Dust with icing sugar.
  • Shelf life:

    Rhubarb plaited loaf is best eaten fresh.

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