For the rhubarb-marzipan strudel, wash and peel the rhubarb, cut into 1 cm pieces, place in a bowl with the granulated sugar and cornflour and mix well with a spoon.
Thoroughly knead the marzipan paste with the powdered sugar and roll out on a silicone base or on baking paper to a size of 35 x 65 cm (if the purchased strudel dough is smaller, the marzipan rectangle must also be smaller).
Spread the rhubarb in the center of the marzipan and fold it in completely with the marzipan. To do this, fold in the sides for the time being so that nothing can leak out to the sides.
Brush the rolled out strudel dough with melted butter and place the “marzipan packet” in the middle of the strudel dough. Now first fold in the ends on the left and right and then roll up the strudel.
Carefully brush the entire strudel with melted butter and bake at 180 °C top/bottom heat for about 20 minutes until the strudel is nice and golden brown.
Dust with powdered sugar and serve.
Preparation Tip:
Before eating the rhubarb marzipan strudel in any case let it cool down a bit, because the marzipan is very hot!!!
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