Summary

Ingredients

• 1 kg rhubarb
• 2 roll (s) puff pastry from the refrigerated shelf

For the cast:

• 2 egg yolks
• 150 grams sugar
• 1 packet vanilla sugar
• 4 teaspoons custard powder
• 300 ml cream
• 2 egg whites

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Instructions

1. Peel the rhubarb and cut into small pieces.
2. Separate the eggs. Mix egg yolks with sugar, vanilla sugar, custard powder and cream. Beat the egg white until stiff and slowly fold into the egg yolk mixture.
3. Place the puff pastry on a large baking sheet lined with baking paper, overlap it a little and press on. Cut off the rest and use it elsewhere. Spread the rhubarb on the puff pastry and pour the topping over it.
4. Bake in the oven preheated to 180 ° C top / bottom heat for about 30 minutes on the middle rack until the puff pastry and the topping have a nice brown color.
5. Let cool down. Cut into pieces and serve best on the tray.
6. Perfect for big celebrations.