Rhubarb casserole

Name: Rhubarb casserole
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 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

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

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
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
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
Mix flour and baking powder. Alternately stir in with the milk.
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
Bake in a hot oven for approx. 1 1⁄4 hours (chopstick test).
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
Vanilla sauce tastes good with it.