Emily's sweet cherry casserole with rhubarb

Ingredients for 4 servings:

• 500 g cherries
• 2 eggs
• 3 egg yolks
• 80 g sugar
• 40 g flour
• 40 g almond(s), ground
• 150 g crème fraîche
• 150 ml milk
• 1 tbsp powdered sugar
• some butter, for greasing
• 3 stalk(s) rhubarb
• 1 packet of vanilla sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Wash and pit the cherries. Preheat the oven to 200 degrees Celsius and grease the baking dish. Beat the eggs, egg yolks, and sugar until frothy. Sprinkle in the flour and almonds and stir in. Add the crème fraîche and milk and mix well. Pour half of the batter into the baking dish, arrange the cherries on top, and cover with the remaining batter. Bake in the preheated oven for approximately 45 minutes. Meanwhile, chop the rhubarb into small pieces and simmer in 250 ml of water until softened. Stir in the vanilla sugar and let cool slightly. Pour the rhubarb compote onto the cooked casserole and sprinkle with powdered sugar.