Rhubarb casserole

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 5
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 6
  • 300 g Rhubarb
  • 75 g + 100 g sugar
  • 1 TABLESPOON Lemon juice
  • 7-10 Tbsp slightly + 125 g soft butter
  • 2 Eggs (Gr. M)
  • 200 g Flour
  • 7-10 Tbsp 2 1⁄2 Tsp Baking powder
  • 8 TABLESPOONS Milk
  • 7-10 Tbsp flaked almonds
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Clean, wash and cut the rhubarb into pieces. Mix with 75 g sugar and lemon juice in a pot, bring to the boil and steam for about 2 minutes. Grease a box form (about 25 cm long). Spread rhubarb on the bottom of the tin and let it cool down.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the dough, whisk 125 g butter and 100 g sugar with the whisks of the mixer for about 5 minutes until creamy. Stir in the eggs one by one.

  3. 3

    Mix flour and baking powder. Alternately stir in with the milk.

  4. 4

    Spread the dough on the rhubarb and smooth it down. Grease the foil and cover the mould with it. Prick a few holes in the foil with a small knife or scissors. Place the mould in a fat pan (deep baking tray) and pour so much hot water on it that the fat pan is almost full to the brim.

  5. 5

    Bake in a hot oven for approx. 1 1⁄4 hours (chopstick test).

  6. 6

    Take out the casserole and remove the foil. Leave to cool for approx. 20 minutes, then use a knife to loosen from the edge and turn the casserole out of the mould. Eat warm and sprinkle with toasted almond flakes as desired

  7. 7

    Vanilla sauce tastes good with it.

Nutrition Facts

KCAL
330 kcal
CARBS
41 g
FATS
15 g
PROTEINS
5 g