Rhubarb -Cheese Strudel With Vanilla Sauce Recipe

Name: Rhubarb -Cheese Strudel With Vanilla Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup sugar; 12 ounces rhubarb; 12 lb farmer cheese; ½ cup butter; ¼ cup confectioners' sugar; ¼ cup cake flour; 3 eggs; 1 teaspoon lemon zest; 1 teaspoon vanilla; 2 tablespoons sour cream; ¼ cup granulated sugar; 10 sheets phyllo dough; 1 cup milk; ¼ cup sugar; 1 teaspoon vanilla; 2 egg yolks; 1 teaspoon cornstarch

Servings: persons

2 cups water
1 cup sugar
12 ounces rhubarb
12 lb farmer cheese
½ cup butter
¼ cup confectioners' sugar
¼ cup cake flour
3 eggs
1 teaspoon lemon zest
1 teaspoon vanilla
2 tablespoons sour cream
¼ cup granulated sugar
10 sheets phyllo dough
1 cup milk
¼ cup sugar
1 teaspoon vanilla
2 egg yolks
1 teaspoon cornstarch

1
First make Rhubarb compote with first 3 ingredients- Cut rhubarb into 1/2 inch pieces.
2
Bring water to boil add sugar and stir to dissolve then add rhubarb cook about 5 minutes then put in bowl to cool.
3
Second make strudel with next 10 ingredients.
4
Separate butter in halve ; 4 tablespoons softened and 4 tablespoons melted.Separate eggs.
5
Combine Farmers cheese with the 4 tablespoons of softened butter, confectioners sugar, cake flour, egg yolks, lemon zest , vanilla and puree in food processor.
6
Add the sour cream and process till creamy.
7
In another bowl beat the saved egg whites and beat until soft peak gradually add granulated sugar beat until stiff and fold whites into cheese mixture.
8
Brush 5 sheets of phyllo with melted butter stacking them.
9
With long side of phyllo facing you spread 1/2 cheese mixture along bottom edge.
10
Spoon 1/4 cup cooled rhubarb compote over cheese mixture.
11
Carefully roll strudel tucking in sides as you go.
12
The recipe called for using a spatula to place on prepared baking sheet.
13
I believe if you put parchment paper on baking sheet and sprayed with pam and did the assemble of the strudel there it would be much better.
14
Anyway assemble remaining 5 sheets of phyllo same as above.
15
Brush strudel with remaining melted butter and bake 45 minutes let strudel cool 30 minutes.
16
Make the creme anglaise with the last5 ingredients .
17
Combine milk, sugar and vanilla bring to simmer.
18
In small bowl whisk egg yolks with cornstarch in thin stream whisk into hot milk mixture simmer until thickened about 3 minutes.
19
Cover plastic wrap and refrigerate.
20
Serving--slide strudel onto work suface and cut into 4-5 pieces serve the strudel with the creme anglaise and remaining compote.

6283

kcal

Calories

488

Fat

113

Carbs

360

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups water, 1 cup sugar, 12 ounces rhubarb, 12 lb farmer cheese, and more.

Yes, Rhubarb -Cheese Strudel With Vanilla Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb -Cheese Strudel With Vanilla Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions