Cinnamon Rhubarb Babka

Rhubarb Compote

5 cups Rhubarb- chopped

1 cup of berries (your pick)

1/2 cup sugar

1/2 cup honey

2 tbs water

1 tsp vanilla

1 tsp cinnamon

Babka Dough

2 ¼ tsp active dry yeast

1 cup milk – room temp

2 tbs sugar

3 2/3 cups AP flour

1 teaspoon salt

2 eggs – room temp

6 tablespoons sweet cream butter – room temp

Cinnamon Sugar

1/4 cup sugar

1 tbs cinnamon

Egg Wash

1 egg

1 tbs milk

Rhubarb Compote-

Combine all ingredients in a large sauce pan and bring to a gentle boil. Stir until the sugar is completely dissolved. Lower heat to medium low and simmer approximately 20 minutes or until rhubarb and berries have broken down and mixture has thickened. Remove from heat and allow to cool. Compote may be stored in fridge up to a week before using.

Babka Dough–

Combine the yeast, milk, and sugar into a small bowl. Mix to incorporate. Set aside for 10 minutes.

In the bowl of a stand mixer fitted with a dough hook add the eggs and yeast mixture on low. Next add in the flour and salt and mix to combine. Once evenly incorporated mix on low for 3 minutes. The dough should begin to form at this point.  Increase speed to medium and mix for 10 minutes. Dough should look smooth and not overly sticky.

Return mixer to low. Slowly add one tablespoon of butter at a time. Increase speed to medium and mix for 10 minutes. Your dough will be very smooth and easy to handle.

Transfer the dough to a greased bowl. Cover and allow to sit 1-2 hours in a warm spot or until dough has doubled in size.

On a heavily floured work surface roll the dough out into a rectangle shape (approx 12”x20”) with a floured rolling pin. Add a layer on the rhubarb compote to the dough. Make sure to cover dough completely (reserve any extra compote for serving). Sprinkle the compote with a thin layer of cinnamon sugar. Make sure to reserve some for sprinkling on top later.

Start from the long sides and gently roll the dough until it is one long log.

With a knife make a cut approximately 3 inches from the top of the log, cut straight down lengthwise to form two halves still attached by the 3 inches at the top. Turn the cut sides up so that you can see the layers. Begin to twist the two halves on each other as if you are braiding. Do this until you reach the end of the dough.

Grease a 10 inch springform or a cast iron skillet and line with parchment paper. Gently place your twisted Babka dough into the pan while working to form a wreath shape. Tuck the two ends together. You can use light pressure to stick them together. Cover again and allow to rise an additional 30 minutes.

Pre-heat oven 350°.

Remove covering and brush Babka with the egg wash (egg and milk whisked together). Sprinkle surface of Babka with cinnamon sugar.  Bake 30-40 minutes or until golden brown. Cool slightly before serving with remaining compote and butter! Enjoy!