Fluffy rhubarb and semolina casserole

Step 1/3

• ⅓ lemon
• 66⅔ g rhubarb
• ⅓ tbsp starch
• butter (for greasing)

• oven
• baking dish
• fine grater
• cutting board
• knife
• bowl

Preheat oven to 180°C/350°F (top/bottom heat) or 160°C/325°F (fan). Grease a baking dish with butter. Wash lemon with hot water, dry it, and zest the peel. Clean rhubarb, cut it into small pieces, and toss in a bowl with cornstarch.

Step 2/3

• 1⅓ eggs
• 100 ml milk
• 66⅔ g cream
• ⅔ tbsp butter
• ⅓ package vanilla sugar
• 16⅔ g sugar
• 41⅔ g soft wheat semolina

• pot
• whisk

For the semolina pudding, separate eggs and set aside. Pour milk and cream into a pot and bring to a boil with lemon zest, butter, vanilla sugar, and sugar. Gradually sprinkle in semolina while stirring, then turn off the heat. Keep stirring until the mixture thickens. Let the pudding cool slightly, then stir in egg yolks.

Step 3/3

• 16⅔ g sugar
• confectioner’s sugar (for sprinkling)

• bowl (large)
• rubber spatula

In a second large bowl, beat egg whites with a hand mixer until stiff. Gradually add remaining sugar while beating. Gently fold whipped egg whites into the semolina mixture. Pour half of the finished mixture into the baking dish and top with half of the rhubarb. Add the remaining mixture as a second layer and scatter the rest of the rhubarb on top. Bake semolina casserole in the preheated oven for approx. 40 min. until golden brown. Let cool for approx. 15 min. and serve warm with a dusting of powdered sugar.

Enjoy your meal!