A great way to use fresh rhubarb. I love to serve this for brunch!
Difficulty: Easy
Time: 15 min. preparation time, 30 min. baking time
Nutrition: Calories ca 259 / Protein 9g / Carbohydr. 34g / Fat 9g
Ingredients (4 servings)
| 4 slices | brioche |
| 300 g | rhubarb |
| 50 g | sugar |
| 18 g | vanilla sugar |
| 200 ml | milk |
| 2 | egg whites |
| 5 | egg yolks |
| salt | |
| butter for greasing | |
| whipped cream to serve |
Utensils
oven, ovenproof dish, 2 large bowls, aluminum foil, whisk, cooking spoon, cutting board, knife
Wine Tip
Sauvignon Blanc, dry, 2013
This fresh and fruity wine has a distinctive aroma of green fruit, grass, and elderflower. Sauvignon Blanc goes perfectly with the oxalic acid in rhubarb.
Step 1
Preheat oven to 200°C/400°F. Cut brioche and rhubarb into bite-sized pieces.
oven, cutting board, knife
4 slices brioche / 300 g rhubarb
Step 2
Mix brioche and rhubarb with sugar, vanilla sugar, and a pinch of salt.
large bowl, cooking spoon
50 g sugar / 18 g vanilla sugar / salt
Step 3
Grease ovenproof dish with some butter and add brioche and rhubarb mixture.
ovenproof dish
butter for greasing
Step 4
For the custard, whisk together egg whites, egg yolks, and milk. Pour the custard over the rhubarb mixture.
large bowl, whisk
2 egg whites / 5 egg yolks / 200 ml milk
Step 5
Bake in preheated oven covered with aluminum foil for approx. 15 – 20 min. Now, remove the foil and bake until golden brown for another 10 – 15 min. Serve lukewarm and with whipped cream to your liking.
oven, ovenproof dish, aluminum foil
whipped cream to serve
Dining and Cooking