John Myers
Ingredients for 1 servings:
- 300 g rhubarb
- 2 tbsp jam, heaped (strawberry)
- 3 large eggs
- 200 ml soy cream (Soy Cream Cuisine)
- 1 tbsp raw cane sugar
- some vanilla
- 100 g spelt flour, 630
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
with strawberry jam, dairy-free
Wash and peel the rhubarb, and cut into thin pieces. The thinner the pieces, the better the jam will spread. Fold the jam into the rhubarb. Preheat the oven to 180 degrees Celsius. Beat the eggs with soy cream, raw cane sugar, and vanilla. Stir in the flour and pour the liquid batter into a greased baking dish. Spread the rhubarb pieces over the batter. They will sink in slightly. If the baking dish is shallow, the fruit pieces will remain visible. Bake the dessert for 20-30 minutes, until the top is beautifully golden. Serve with whipped cream or vanilla ice cream. If you have fresh strawberries, it’s also delicious to coat the rhubarb in fresh strawberry puree.
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