Rhubarb Casserole with Semolina
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g rhubarb
- 500 g quark, 20%
- 200 g sour cream
- 100 g semolina, soft wheat
- 1 packet baking powder
- 8 tablespoon sugar
- 1 packet vanilla sugar, bourbon
- 6 egg (s)
- 1 tablespoon lemon peel, grated
- some cinnamon
Print Recipe
Pin Recipe Instructions
- Wash and clean the rhubarb, cut into cubes, sprinkle with a little sugar and cinnamon and let it steep.
- Separate the eggs, beat the egg yolks with the sugar and vanilla sugar until frothy.
- Stir in the quark, sour cream, semolina, baking powder and lemon zest.
- Beat egg whites until stiff and mix in.
- Mix the rhubarb with the egg, quark, sour cream and semolina mixture.
- Pour the mixture into a buttered, fireproof form and bake at about 180-200 degrees in the lower third of the oven for about 30 minutes.
- A vanilla sauce goes well with it.
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