Rhubarb Casserole

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Baking
Cuisine European
Servings (Default: 4)

Ingredients

  • 5 rolls, old one
  • 500 g cream
  • 200 g suar
  • 5 egg (s), including the yolk
  • 1 packet vanilla sugar
  • some cinnamon
  • 800 g rhubarb
  • 5 egg (s), including the egg white
  • some butter
Rhubarb Casserole
Rhubarb Casserole

Instructions

  1. Cut the bread roll and peeled rhubarb into slices. Pour hot cream over the rolls to soften them and stir with a spoon. Mix sugar, egg yolk, vanilla sugar and cinnamon until foamy, stir well with rhubarb slices and softened rolls. Finally, carefully fold in the stiffly beaten egg white. Butter a baking pan well, pour in the mixture and cover with flakes of butter. Bake in a preheated oven at 160 ° - 200 ° for about 45 minutes. Cream or vanilla sauce whipped with powdered sugar also tastes good.

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