Rhubarb casserole

Ingredients for 6 servings:

• 500 g rhubarb
• 100 g clarified butter, or margarine
• 260 g sugar
• 1 pinch of salt
• 2 vanilla pods
• 1 lemon(s), organic, grated peel
• 6 eggs
• 200 g flour
• 2 tsp baking powder
• 400 ml milk
• 200 ml cream
• 10 g cornstarch
• Fat, for the shape

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Clean the rhubarb and cut into 1.5 cm thick slices. Beat the clarified butter with 200 g of sugar and salt until smooth. Add the seeds of one vanilla pod and the zest of the grated lemon. Beat in 3 eggs until light and creamy. Mix the flour and baking powder and stir into the mixture. Add the rhubarb. Place in a greased casserole dish and bake in the oven on the lowest rack for 45 minutes at 180 degrees Celsius. Sauce: Gently boil the seeds of one vanilla pod in 390 ml of cold milk and the cream. Let it simmer next to the heat for 15 minutes. Mix the egg yolks of 3 eggs, 60 g of sugar, cornstarch and the rest of the milk and add to the milk and cream mixture. Slowly boil until the sauce has thickened. Remove the vanilla pod.