Summary

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

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Instructions

1. Grease a 22 cm pieform and preheat the oven to 180 ° C.
2. Wash, peel and chop the rhubarb. Do the same with the strawberries, of course without peeling them.
3. Spread both types of fruit in the pan.
4. For the dough, mix the egg yolks with the syrup. Melt the butter and stir in lukewarm.
5. Mix the flour with the almonds and stir alternately with the milk into the butter mixture.
6. Beat the egg white until stiff, gradually pouring in the sugar.
7. Carefully fold it under the dough and distribute it on the fruit.
8. Bake the casserole for about 40 minutes. If the surface gets too dark, cover the whole thing with aluminum foil.
9. 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