John Myers
Ingredients for 4 servings:
- 150 g rhubarb
- 4 eggs, size M
- 500 g Skyr
- 60 g xylitol (sugar substitute)
- 60 g polenta
- 1 pinch of salt
- 50 g marzipan paste
- 30 g butter, liquid
- some butter for the mold
- some polenta
- Powdered sugar for sprinkling
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes
Grease the 22 cm diameter dish with soft butter and sprinkle with polenta. Trim the rhubarb, cut it into very thin slices (1-1.5 mm), and place it in a mixing bowl. Add all ingredients except the marzipan mixture to the bowl and mix thoroughly. Pour the mixture into the baking dish and spread evenly. Cut the marzipan mixture into pieces approximately 2 x 1 cm and place it on top of the mixture. Preheat the oven and bake the casserole at 170 degrees Celsius (350 degrees Fahrenheit) for approximately 50-60 minutes. Cover with aluminum foil halfway through baking to prevent it from overcooking. Do the skewer test. Dust the finished casserole with powdered sugar. The marzipan pieces should now be slightly crispy. Notes on this recipe: This is a sweet main course for 4-5 people. Served cold as a cake, it makes at least 8 servings.
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