Rhubarb Gratin with Vanilla Custard

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Average: 5 (2 votes)
(2 votes)
Rhubarb Gratin with Vanilla Custard
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
200 grams Pastry flour
100 grams chopped Hazelnuts
150 grams sugar
1 packet Vanilla sugar
1 egg yolk
150 grams softened butter
600 grams Rhubarb
1 tablespoon sugar
For the custard
250 milliliters milk
250 milliliters Whipped cream
1 Vanilla bean
5 egg yolks
100 grams sugar
How healthy are the main ingredients?
RhubarbWhipped creamsugarsugarsugar

Preparation steps

1.

Combine flour, hazelnuts, 125 grams (approximately 4 1/2ounces) of sugar and vanilla sugar. Add egg yolks and butter, crumble with your hands.

2.

Place 2/3 of crumbles into a greased baking dish and press firmly. Refrigerate.

3.

Rinse and peel rhubarb, cut into small pieces and sprinkle with sugar.

4.

Place rhubarb into a baking dish, sprinkle with pearl sugar and top with remaining crumbles. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Serve with vanilla custard.

5.

For the custard: combine milk, cream with vanilla pod and seeds. Bring to a boil. 

6.

Beat egg yolks with sugar in a bowl until creamy. Add hot cream milk into egg yolk cream and mix. Return to pot and whisk on low heat until cream thickens.

7.

Strain custard through a sieve and sprinkle with sugar. Cool. Serve with rhubarb gratin.