Rhubarb-grain casserole with cinnamon-sugar crust

Name: Rhubarb-grain casserole with cinnamon-sugar crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Rhubarb; 1/2 l Milk; 7-10 Tbsp Salt; 2 packages Vanillin sugar; 50 g + 4 tablespoons sugar; 60 g Durum wheat semolina; 2 Eggs (size M); 2 TABLESPOONS Cinnamon sugar; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Rhubarb
1/2 l Milk
7-10 Tbsp Salt
2 packages Vanillin sugar
50 g + 4 tablespoons sugar
60 g Durum wheat semolina
2 Eggs (size M)
2 TABLESPOONS Cinnamon sugar
7-10 Tbsp Grease

Directions

1
Wash, clean and cut the rhubarb into pieces. Bring milk and 1 pinch of salt to the boil. Stir in vanillin sugar, 50 g sugar and semolina, bring to the boil while stirring and let it swell for about 5 minutes.
2
Separate eggs. Beat egg whites until stiff. Whisk the yolks and stir into the semolina porridge. Fold in the beaten egg whites. Put half of the semolina into the greased form. Spread rhubarb on top and sprinkle with 4 tbsp. sugar.
3
Add the remaining semolina porridge to the rhubarb. Sprinkle with cinnamon sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.