John Myers
Ingredients for 4 servings:
- 500 g rhubarb
- 3 eggs
- 180 g sugar
- 2 tbsp syrup (raspberry syrup)
- some butter
- 10 slices of rusk
- 125 ml cream
- 1 packet of vanilla sugar
- 60 g hazelnuts, chopped
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with rusks
Clean and peel the rhubarb, and cut into bite-sized pieces. Mix the rhubarb with 100g of sugar and the raspberry syrup and let stand for about 10 minutes. Then bring to a boil briefly. Let cool. Meanwhile, separate the eggs. Beat the egg whites with 80g of sugar until stiff peaks form and refrigerate. Grease a baking dish with butter and line with the rusks. Whisk the egg yolks with the cream and vanilla sugar and pour over the rusks. Scatter the hazelnuts over the mixture. Then arrange the cooled rhubarb pieces on top. Finally, spread the beaten egg whites evenly over the mixture and bake the casserole in the oven at 175°C for about 20-25 minutes. Vanilla sauce goes well with it.
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