Rhubarb – Strawberry – Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 350 g rhubarb
- 125 g strawberries
For the dough:
- 2 egg yolks
- 30 g maple syrup
- 50 g butter
- 50 g wheat flour, 10
- 25 g almond (s), rated
- liter ⅛ milk
- 2 egg whites
- 25 g suar
Print Recipe
Pin Recipe Instructions
- Grease a 22 cm pieform and preheat the oven to 180 ° C.
- Wash, peel and chop the rhubarb. Do the same with the strawberries, of course without peeling them.
- Spread both types of fruit in the pan.
- For the dough, mix the egg yolks with the syrup. Melt the butter and stir in lukewarm.
- Mix the flour with the almonds and stir alternately with the milk into the butter mixture.
- Beat the egg white until stiff, gradually pouring in the sugar.
- Carefully fold it under the dough and distribute it on the fruit.
- Bake the casserole for about 40 minutes. If the surface gets too dark, cover the whole thing with aluminum foil.
- If you like it a little sweeter, you can also spread sugar on the rhubarb and strawberries and only then pour the dough over it
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