Manitoba Rhubarb Platz
A flat Mennonite fruit slice: soft pastry base, rhubarb, and a butter crumb top.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 15
- Difficulty
- Easy
- Calories
- 290 kcal
Equipment
- •23x33 cm tin
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 12 g
- carbs
- 42 g
- protein
- 4 g
- calories
- 290
Instructions
- 1
Rub the cold butter into the base flour, sugar and baking powder, then bind with the egg and cream.
- 2
Press the soft dough over the base of a greased tin.
- 3
Lay the rhubarb evenly over the dough.
- 4
Rub the crumb ingredients together into coarse lumps and scatter over the fruit.
- 5
Bake at 180C for 38-40 minutes until golden and the fruit bubbles at the edges.
- 6
Cool and cut into squares.
Chef's tips
Press the base thin — platz is a flat slice, not a cake, and a thick base changes it entirely.
Ingredient substitutions
- rhubarb → plums, apricots or saskatoons
Storage
3 days covered.
Common mistakes to avoid
- •Too much fruit, which floods the base
Serving suggestions
Cooked Manitoba Rhubarb Platz?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
