Rhubarb butterhorns - Frederikke Wærens
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Rhubarb butterhorns

Rhubarb butterhorns – A recipe for big spongy buttermilk butterhorns with rhubarb and filling.

You can also just use the filling in the butterhorns or fill them with other berries/fruit. Try Nutella, chocolate, or jelly. Enjoy!


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Rhubarb butterhorns

Recipe for 6-8 persons
Prep 1 hr
Cook 1 hr
Total 2 hrs


Rhubarb filling



Stir the yeast into the buttermilk. Add the sugar, egg, butter, flour, and salt. Knead the dough quickly in a machine until it releases from the bowl. Cover the dough and let it rise at room temperature for 1 hour or until doubled in size.

Rhubarb filling

Rinse the rhubarb thoroughly. Cut it into small pieces. Mix the rhubarb with the vanilla sugar, sugar, and flour in a bowl. Let it stand for 10 min.


Mix the ingredients together with a fork.

How to assemble rhubarb butterhorns

Divide the pastry into 2 equal portions. Roll out each portion into a circle on a floured surface. Cut each of the circles into 8 triangles, so there are 16 in total. Spread filling and rhubarb on the wide end. Roll the pastry tightly into a “croissant.” Place the croissants on a baking tray lined with baking paper, cover and let them rise for 30 minutes.

Heat the oven to 175 C convection.

Brush with the egg wash and sprinkle with granulated sugar and chopped nuts. Bake in the oven for about 15 minutes or until golden. Let them cool slightly and serve immediately. Enjoy!


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