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🍰 Crispy Rhubarb with Almond Cream

347 kcal · 30 min · 4 servings

Crispy Rhubarb with Almond Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Turn on the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Thoroughly wash the rhubarb under running water.
  3. 3. Cut off the hard ends of the stalks.
  4. 4. Peel off the fibrous outer skin using a peeler or knife.
  5. 5. Cut the rhubarb stalks in half lengthwise.
  6. 6. Lightly grease a baking dish with fat.
  7. 7. Place the rhubarb pieces side by side in the dish.
  8. 8. Sprinkle the rhubarb evenly with 25 grams of sugar.
  9. 9. Place the dish in the oven and bake the rhubarb for about 8 minutes.
  10. 10. Separate the eggs by carefully separating the yolks from the whites.
  11. 11. Put the egg yolks in a bowl together with the remaining sugar, a pinch of salt, and amaretto.
  12. 12. Beat the mixture with a hand mixer until creamy and airy.
  13. 13. Put the egg whites in a clean, grease-free bowl.
  14. 14. Whip the egg whites with the hand mixer until stiff.
  15. 15. Gently fold the ground almonds into the egg whites.
  16. 16. Gently fold the egg white-almond mixture under the egg yolk cream.
  17. 17. Spread the cream evenly over the pre-baked rhubarb.
  18. 18. Place the dish back in the oven and bake the topping for another 10 minutes until golden brown.
  19. 19. Take the baking dish out of the oven and serve the dish immediately while hot.

Nutrition per serving