Rhubarb semolina casserole

Name: Rhubarb semolina casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Rhubarb; 7-9 TABLESPOONS Sugar; 7-10 Tbsp Fat and semolina; 1⁄2-1 Tsp Cinnamon; 1⁄2 l Milk; 7-10 Tbsp Salt; 1 package Bourbon vanilla sugar; 60 g Wheat semolina; 2–3 Eggs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Rhubarb
7-9 TABLESPOONS Sugar
7-10 Tbsp Fat and semolina
1⁄2-1 Tsp Cinnamon
1⁄2 l Milk
7-10 Tbsp Salt
1 package Bourbon vanilla sugar
60 g Wheat semolina
2–3 Eggs

Directions

1
Clean, wash and cut the rhubarb into pieces. Mix with 2 tablespoons of sugar and leave to stand for 15-20 minutes. Grease the casserole dish (approx. 20 cm long) and sprinkle with semolina. Mix 2 tbsp. sugar and cinnamon.
2
Bring milk and 1 pinch of salt to the boil. Stir in 2-3 tablespoons of sugar, vanilla sugar and semolina. Let it swell for about 5 minutes at low heat while stirring.
3
Separate eggs. Stir the egg yolks into the hot semolina porridge. Beat egg whites until stiff and fold in carefully.
4
Put half the semolina pudding into the casserole dish. Spread rhubarb on top and sprinkle with 1-2 tbsp. sugar. Spread the remaining semolina on top. Sprinkle everything with cinnamon sugar.
5
Bake the rhubarb semolina casserole in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 30-40 minutes until golden brown.