Summary

Ingredients

• 300 g rhubarb
• 100 g suar
• 125 g rusks
• 60 g butter
• 3 egg (s)
• 1 packet vanilla sugar
• 30 grams sugar
• 40 g cornstarch, (4 lihtly heaped tablespoons)
• 3 g bakin powder, (1 level teaspoon)
• 7 tablespoon cream, sweet or sour

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Instructions

1. Wash the rhubarb, cut into 3-4 cm long pieces (do not peel off!) And sprinkle with 100 g of sugar. As soon as it has drawn juice, bring it to a boil, simmer over low heat and refrigerate.
2. Butter the biscuits on both sides and place on the bottom of a greased baking dish. Put the cooled rhubarb and egg mixture on top. Beat the egg yolks, sugar and vanilla sugar until frothy. Put the whipped egg white on top of the egg yolk cream, sieve the cornstarch mixed with baking powder on top and carefully fold everything into the egg yolk cream. Gradually add the cream as you mix the ingredients.
3. Bake in a preheated oven at 175-195 degrees for approx. 25 minutes.