Rhubarb Gratin with Vanilla Custard
- 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
Combine flour, hazelnuts, 125 grams (approximately 4 1/2ounces) of sugar and vanilla sugar. Add egg yolks and butter, crumble with your hands.
Place 2/3 of crumbles into a greased baking dish and press firmly. Refrigerate.
Rinse and peel rhubarb, cut into small pieces and sprinkle with sugar.
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.
For the custard: combine milk, cream with vanilla pod and seeds. Bring to a boil.
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.
Strain custard through a sieve and sprinkle with sugar. Cool. Serve with rhubarb gratin.