Strawberry Rhubarb Casserole


Rating: 2.29 / 5.00 (14 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:
















Instructions:

For the strawberry-rhubarb casserole, boil milk with vanilla sugar. Add butter and let it melt.

Add bread, cover and let swell for one hour. Then finely puree bread mixture.

Separate eggs. Beat egg yolks with sugar until foamy and mix with bread mixture. Beat egg whites with salt until stiff, add sugar, continue beating until you have a stiff glossy mixture.

Carefully fold the beaten egg whites into the bread-egg mixture and pour into the buttered mold.

Mix cleaned and chopped rhubarb and cleaned and chopped strawberries, spread over the top. Sprinkle with sugar and bake at 180°C hot air on bottom rack, about 45-50 minutes.

Before serving, sprinkle the strawberry-rhubarb casserole with pistachios and powdered sugar. Serve with vanilla sauce or whipped cream as desired!

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