Rhubarb roll

Heat up the milk.

Add the fat to the warm milk.

Sift together the dry ingredients and add the milk.

Roll-out the pie shell in a rectangular shape.

Spread the rhubarb over the rolled-out pastry.

Sprinkle with sugar.

Make a roll.

Cook in the oven at 220°C (450°F) for 30 to 40 minutes.

Combine the water, brown sugar and sugar to make a syrup.

Pour this syrup over the roll.

Yield: 6 servings.


100 ml of milk

125 ml of vegetable fat

250 ml of flour

10 ml of baking powder

- salt

500 ml of rhubarb, finely chopped

60 ml of sugar

250 ml of water

100 ml of brown sugar

100 ml of sugar