With this recipe, you can make rhubarb pastry just like from the bakery – just with sourdough! The sweet pastries consist of four layers and one is tastier than the other: fluffy sourdough base, creamy vanilla custard filling, cinnamony rhubarb pieces and buttery, crispy crumble.
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Bakery style pastry: Rhubarb recipe with sourdough
Unfortunately the rhubarb season is far too short to bake everything on my rhubarb list, but fortunately these crumble tartlets also taste great with currants, plums or blackberries.
The recipe works without yeast, but the butter slows down the fermentation. I left the dough to rest for eight hours at room temperature, then shaped it, put it in the fridge overnight and filled and baked it the next morning.
Tip: If the dough is too soft and difficult to shape, you can put it in the fridge for one to two hours. This makes the butter in the dough firm and the dough easier to work with.
Ingredients: What you need for the rhubarb pastry with sourdough
- Wheat flour, cake flour or type 405.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Butter: soft for the dough and cold for the streusel.
- Sugar for sweetness.
- Milk or a plant-based alternative.
- Salt, vanilla extract, cinnamon and lemon juice for the taste.
- Cottage cheese or a plant-based alternative.
- egg
- Rhubarb or other seasonal fruit (e.g. berries, apricots or cherries)
- Cornstarch
In three steps: How to make pastry with vanilla filling
- Mix all the ingredients to form a dough and leave to rest. Shape the pastry and leave to rest overnight in the fridge. Chop the rhubarb and place in the fridge overnight.
- Mix the vanilla cottage cheese filling and prepare the crumb topping.
- Fill the sourdough pastry with vanilla cream, rhubarb and crumb topping and bake until golden brown.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A wooden rolling pin*.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- A cooling rack* for bread, rolls and waffles.
You can find more product recommendations here.
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Recipe: Sourdough Rhubarb Pastry with Custard Filling and Crumb Topping
Ingredients
dough
- 400 g cake flour or type 405
- 40 g sourdough starter
- 60 g butter soft
- 60 g sugar
- 240 g milk
- 1 pinch salt
Vanilla custard filling
- 200 g cottage cheese
- 2 tbsp. sugar
- 1 packet vanilla extract
- 1 egg
- 1 tsp. lemon juice
Rhubarb filling
- 2 stalks rhubarb
- 1 tbsp. sugar
- 1 tsp. cornstarch
- ½ tsp. cinnamon optional
Crumb topping
- 40 g butter cold
- 40 g sugar
- 80 g cake flour or type 405
- 1 pinch salt
Instructions
Day 1
- For the dough, mix the flour, sourdough starter, milk, butter, sugar and salt. Cover the dough and leave to proof at room temperature for six to eight hours. Stretch and fold after 30 minutes.
- Divide the dough into eight equal parts and shape into round buns and press a mould into the center of the buns.
- Place the buns on a baking tray, brush with milk, cover and refrigerate overnight.
- Chop the rhubarb into small cubes, mix with sugar and cornflour and place in the fridge overnight.
Day 2
- For the vanilla cream, mix the cottage cheese, egg, sugar, vanilla extract and lemon juice into a smooth cream.
- To make the topping, crumble the flour, butter, sugar and salt by hand.
- Preheat the oven to 180 degrees.
- Fill the moulds of the pastries with vanilla cream, top with diced rhubarb and sprinkle with streusel.
- Bake the pastries for about 25 minutes or until the crumb topping is golden brown.
Notes
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