Rhubarb and strawberry casserole

Ingredients for 3 servings:

• 350 g rhubarb
• 125 g strawberries
• 2 egg yolks
• 30 g maple syrup
• 50 g butter
• 50 g wheat flour, 1050
• 25 g almond(s), grated
• ⅛ liter milk
• 2 egg whites
• 25 g sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grease a 22 cm pie dish and preheat the oven to 180°C. Wash, peel, and chop the rhubarb. Do the same with the strawberries, without peeling them, of course. Arrange both fruits in the dish. For the batter, mix the egg yolks with the syrup. Melt the butter and stir in while still lukewarm. Mix the flour with the almonds and stir into the butter mixture alternately with the milk. Beat the egg whites until stiff, gradually adding the sugar. Carefully fold into the batter and spread it over the fruit. Bake the casserole for about 40 minutes. If the surface gets too dark, cover with aluminum foil. If you like it a little sweeter, sprinkle more sugar on the rhubarb and strawberries and then pour the batter over it.