Rhubarb-grain casserole

Name: Rhubarb-grain casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Rhubarb; 2 TABLESPOONS + 150 g flour; 60 g soft butter/ margarine; 100 g + approx. 1 tablespoon sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (Gr. M); 150 g Semolina; 1/2 package Baking Powder; 1/4 l Milk; 7-10 Tbsp Grease; 375-500 g Strawberries; 1 TABLESPOON Icing sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Rhubarb
2 TABLESPOONS + 150 g flour
60 g soft butter/ margarine
100 g + approx. 1 tablespoon sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (Gr. M)
150 g Semolina
1/2 package Baking Powder
1/4 l Milk
7-10 Tbsp Grease
375-500 g Strawberries
1 TABLESPOON Icing sugar

Directions

1
Clean, wash and cut the rhubarb into pieces of about 2 cm. Dust with 2 tbsp. flour
2
Cream fat, 100 g sugar, vanillin sugar and lemon peel. Stir in the eggs one after the other. Mix semolina, 150 g flour and baking powder and stir into the fat-egg mixture with the milk. Fold in rhubarb
3
Grease a flat refractory mould. Smooth the dough in it. Bake in a preheated oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for 50-60 minutes
4
Wash, clean and puree the strawberries. Season to taste with approx. 1 tbsp. sugar. Dust the casserole with icing sugar. Add strawberry sauce
5
Drink: juice spritzer