Warm up the milk. It should be warm but not hot; hot milk will “kill” yeast.

Pour half the milk into a cup, add 2 tbsp of sugar and the yeast, stir it and leave till it rises.

Melt the butter.

Beat the egg yolks with the rest of sugar till creamy.

Put the flour and salt in a big bowl, add the milk and beaten egg yolks and knead for a minute until more or less combined; add the yeast mixture and knead for 1-2 minutes and finally add the melted butter. Knead the dough until it is smooth (however small lumps are fine) and it doesn’t stick to your hand anymore. It should take about 5-7 minutes.

Leave the bowl with the dough in a warm place until it doubles in size. Depending on the temperature, it can take between 1 and 2 hours.

Mix the rhubarb slices with sugar.

Cover a bottom and sides of a long baking tin (mine is 35cm x 9cm) with baking paper.

Transfer the dough onto a kitchen surface dusted lightly with flour; spread it into a shape of rectangle roughly 25cm x 35cm. The best way to do it is with your hands but make sure you cover your hands with oil at first to prevent the dough from sticking to them.

Scatter the rhubarb pieces on top of the dough, roll it (along the shorter side) and cut in the middle lengthwise. Twist the two pieces around each other (it doesn’t matter if it looks messy). Transfer to the baking tin and leave to rise (approx. 10-15 min.)

Preheat an oven to 180 Celsius degrees (fan oven).

When the strudel has risen, place the tin in the hot oven and bake for 50-60 min, until an inserted wooden skewer comes out clean.

Mix the icing sugar with lemon juice and swirl the icing on top of the baked cake.