Recipe for: Small rhubarb pastries with crumble - photo 1
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Recipe for: Small rhubarb pastries with crumble

Breakfasts for Kids Cakes and Bakes 120 min Medium 6 wyświetleń ~30.29 PLN - (0)
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Description

Small rhubarb pastries with crumble are Silesian homemade yeast buns filled with juicy rhubarb and topped with a crunchy, buttery crumble. The delicate, slightly tart rhubarb filling contrasts with the sweet, fluffy dough and buttery crumble. Perfect for children's breakfast or an afternoon snack — serve slightly cooled, dusted with powdered sugar or with a cup of buttermilk. The recipe includes simple, readily available ingredients in Poland and describes each step in detail, making it suitable even for those baking for the first time.

Ingredients Used

Ingredients (11)

Servings:
12
  • Wheat flour 580 g
  • Milk 250 ml
  • Fresh yeast 25 g
  • Chicken egg 3 szt. (~180 g)
  • Sugar 130 g
  • Butter 140 g
  • Rhubarb 400 g
  • Potato flour 10 g
  • 🌿 Przyprawy
  • Salt 2 g
  • ✨ Opcjonalne
  • Vanilla sugar 8 g
  • Powdered sugar 20 g
💰 Szacowany koszt dania: ~30.29 PLN (2.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough

1

Heat the milk in a small saucepan to a temperature of about 35–37°C (it should be pleasantly warm, not hot — check on the inside of your wrist). Place the fresh yeast in a small bowl, add 1 teaspoon of sugar (from the total amount), and pour in a few tablespoons of warm milk, mixing with a fork. Set aside in a warm place for 8–10 minutes — a frothy 'cap' should form on the surface, indicating active yeast.

Ingredients: Milk, Fresh yeast, Sugar
Use a cup to heat the milk and a kitchen thermometer if you have one. If there is no foam after 10 minutes, the yeast is inactive — use fresh yeast. This is a key step for the dough to rise.
2

In a large bowl, sift the wheat flour, add salt and the remaining sugar. Make a well in the flour. In a separate bowl, beat 2 eggs (from 3), mix with the active yeast and the rest of the lukewarm milk, and pour into the well. Start mixing with a wooden spoon from the center, gradually incorporating the flour from the sides until a loose dough forms.

Ingredients: Wheat flour, Salt, Sugar, Fresh yeast, Milk
Use a large metal or glass bowl and a wooden spoon. If you have a mixer with a dough hook, use it on low speed (about 2). Do not knead the butter yet — just combine the ingredients.
3

Add soft butter (1/3 melted or soft butter) in several portions and knead the dough (by hand for 8–10 minutes or with a mixer for 5–7 minutes) until it becomes smooth, elastic, and stops sticking significantly to your hands. The dough should be soft and slightly springy — when you touch it with your finger, it should gently bounce back.

Ingredients: Butter, Wheat flour
Use a mixer with a hook if you have one (it's easier and faster). If you are kneading by hand, sprinkle your hands with a little flour only if necessary. Do not knead too long — over-kneading will make the dough tough.
4

Transfer the dough to a lightly greased bowl, cover with a clean cloth or plastic wrap, and set aside in a warm place (e.g., near the oven with the light on) for 60–75 minutes, until it doubles in size. To check: gently press with your finger — the indentation should slowly spring back, and the surface should be airy.

Ingredients: Wheat flour, Fresh yeast, Milk
The best vessel is a bowl with a capacity of at least 3 l. Do not place it in a draft. If it's cool, shorten the rising time and set the bowl on a warm surface (not hot).

Filling

5

Prepare the rhubarb: trim the ends, remove any fibers or damaged parts, and cut the stalks into pieces about 1 cm long. Place the chopped rhubarb in a bowl, add 40 g of sugar from the total amount, as well as the potato starch and optionally vanilla sugar. Gently mix, set aside for 10–15 minutes to allow the rhubarb to release its juice. Then transfer to a pot or pan and heat over medium heat for 3–5 minutes, stirring — the rhubarb should soften but still hold its shape; the juice will thicken slightly due to the potato starch.

Ingredients: Rhubarb, Sugar, Potato flour, Vanilla sugar
Use a sharp knife and a cutting board. A non-stick pan is best for heating. Do not overcook the rhubarb — it should be soft but not mushy.

Crumble

6

Prepare the crumble: in a bowl, mix 80 g of wheat flour with 40 g of sugar (from the total) and cold butter cut into small pieces (about 80 g of butter). Rub the ingredients with your fingers until lumps the size of peas and smaller crumbs form. You can use a food processor and pulse briefly — the crumble should be chunky, not smooth.

Ingredients: Wheat flour, Sugar, Butter
For the rubbing-in, use cold butter and a cool bowl. If you are using a mixer, be careful not to overheat the butter — the crumble should be cold and crumbly.

Assembly and Shaping

7

After the dough has risen, place it on a lightly floured surface, gently deflate it by punching it down, and divide it into 12 equal parts (each part weighing about 100–115 g). Take one portion and shape it into a ball, then flatten it with your hand or a rolling pin into a circle about 10 cm in diameter with slightly raised edges (creating a bowl for the filling). Arrange the circles on a baking sheet lined with parchment paper, leaving plenty of space between them.

Ingredients: Wheat flour, Butter
Use a kitchen scale for equal portions. If you don't have a scale, divide the dough into equal parts visually (first into 4, then each quarter into 3). The best baking tray is a standard 30×40 cm.

Assembly and Baking

8

On each circle, place 1–2 tablespoons of rhubarb filling (the center should be filled, but not overflowing). Evenly sprinkle with crumble. In a bowl, beat the remaining 1 egg with 1 tablespoon of milk and gently brush the edges of the pastries — this will help achieve a golden crust. You can also sprinkle a little sugar on the crumble for a touch of sweetness.

Ingredients: Rhubarb, Sugar, Wheat flour, Butter, Milk
Use a tablespoon to portion the filling so that the servings are equal. If the filling is very moist, you can lightly drain the juice before applying.
9

Preheat the oven to 200°C (top-bottom). Place the baking tray on the middle rack and bake for 15–18 minutes until the pastries are golden brown and the crumble is lightly golden. If using a fan oven, set it to 180°C. Check experimentally: the bottom should be golden, and the dough should be springy to the touch.

Ingredients: Wheat flour, Rhubarb, Butter
The best place is the middle rack of the oven. Do not open the oven in the first 10 minutes to prevent the cake from sinking.

Serving and decoration

10

After baking, remove the tray and let the pastries cool on a rack for 10–15 minutes. When they are lukewarm, sift a little powdered sugar over them if you like. Serve slightly warm or at room temperature with buttermilk, cocoa, or cocoa with milk for children.

Ingredients: Powdered sugar
Use a cooling rack to prevent the bottom from becoming soggy. Add powdered sugar only after slightly cooling, as it dissolves on hot cake.

Fun Fact

💡

Kołaczki are traditional Silesian yeast rolls often made at home — in regional versions, the filling can be made from cottage cheese, poppy seeds, or seasonal fruits. Rhubarb is a typical spring ingredient that adds a fresh, tangy note.

Best for

śniadanie dla dzieci podwieczorek piknik wiosenny

Tips

🍽️ Serving

Serve slightly warm, preferably with buttermilk or sour milk for an authentic Silesian vibe. For younger children, reduce the amount of sugar in the filling. You can also serve it with a teaspoon of thick natural yogurt.

🥡 Storage

Store in a closed container at room temperature for up to 2 days. To refresh, heat in the oven for 3–5 minutes at 160°C. Baked and cooled pastries can be frozen for up to 1 month — thaw slowly at room temperature and briefly heat in the oven.

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