Rhubarb bostock

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2026-08-10
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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bostock-z-rabarbarem

The famous bostock. A wonderful way to use up slightly stale brioche, challah or yeasted cake, if any happens to survive that long ;). This French pastry idea has gained international fame, and I am not surprised at all – delicious yeasted bread topped with an irresistible almond filling and flaked almonds for extra crunch. Not for anyone on a diet. It should be buttery, sweet and indulgent! In fact, some people deliberately bake brioche just so they can use it to make bostock… Rhubarb bostock is seriously addictive. I cannot imagine a better flavour combination. Try it for yourself!

Makes 8.

Ingredients:

  • 8 slices of brioche (or ordinary yeasted cake, challah, babka, etc.), slightly stale
  • 50 g caster sugar
  • 50 ml water (or orange juice)
  • ½ tsp vanilla bean paste

Prepare the sugar syrup: place the sugar, water and vanilla in a small saucepan. Bring to the boil and cook until the sugar has dissolved. Remove from the heat.

Line a baking tray with baking paper. Arrange the slices of brioche on the baking paper. Using a pastry brush, soak them with the syrup, using all of it.

Ingredients for the almond filling:

  • 125 g butter
  • 125 g caster sugar
  • 1 large egg
  • 125 g ground almonds

All the ingredients should be at room temperature.

Place the butter and sugar in the bowl of a stand mixer. Beat until light and fluffy. Add the egg and beat until combined. Add the ground almonds and mix until you have a thick almond paste.

Additionally:

  • 300 g rhubarb, cut into diagonal pieces
  • a handful of flaked almonds, for sprinkling
  • icing sugar, to serve

Spread the almond filling generously over the syrup-soaked brioche slices. Arrange the pieces of rhubarb on top and sprinkle with the flaked almonds.

Bake at 190°C for approximately 15 minutes, until the almond filling is golden and the edges of the brioche are caramelised. Remove from the oven and leave to cool slightly. Serve warm, dusted with icing sugar.

Enjoy!

bostock-z-rabarbarem

 

bostock-z-rabarbarem

Recipe source: The Boy Who Bakes. 

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