in Dessert Recipes

Rhubarb casserole with semolina

updated

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Ingredients for 6 servings:

  • 500 g rhubarb
  • 500 g curd cheese, 20%
  • 200 g sour cream
  • 100 g semolina, soft wheat
  • 1 packet of baking powder
  • 8 tbsp sugar
  • 1 pack vanilla sugar, bourbon
  • 6 eggs
  • 1 tbsp lemon zest, grated
  • some cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash and trim the rhubarb, cut into cubes, sprinkle with a little sugar and cinnamon, and let it sit. Separate the eggs, beat the egg yolks with the sugar and vanilla sugar until frothy. Stir in the quark, sour cream, semolina, baking powder, and lemon zest. Beat the egg whites until stiff peaks form and mix in. Combine the rhubarb with the egg, quark, sour cream, and semolina mixture. Pour the mixture into a buttered, ovenproof dish and bake at 180-200°C in the lower third of the oven for about 30 minutes. Serve with vanilla sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Maultaschen Italian style

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