Rhubarb and Cream Bun Casserole with Dates
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g rhubarb
- 3 rolls, stale
- 5 date (s), or 1 tablespoon raisins
- 350 ml cream, liquid
- 2 medium egg (s)
- 1 bag vanilla sugar
- 80 g suar, possibly more
- 1 pinch (s) salt
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Cut the ends of the rhubarb, peel off the threads, cut into thin slices. First cut the dates into thin strips, then into small cubes. Put both in a bowl, add the sugar, stir everything well and let it steep for about 15 minutes.
- In a larger bowl, mix the cream, eggs, salt and vanilla sugar together well.
- Cut the rolls into thin slices and place in the cream. Turn over a few times so that the bread rolls soak up well with cream.
- Preheat the oven to 200 degrees top / bottom heat. Grease the baking dish.
- Now alternately layer first rolls, then rhubarb, etc. in the mold. Pour the remaining rhubarb juice and the remaining cream over it.
- Bake on the middle shelf of the oven for about 40 minutes.
- If it gets too brown beforehand, place a piece of aluminum foil over the mold.
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