Rhubarb Pudding

Ingredients for Rhubarb Pudding

Instructions for Rhubarb Pudding

To prepare the Rhubarb Pudding recipe, please follow these instructions:

Clean and rinse the rhubarb. Cut them for approx. 3 cm long pieces. Place the pieces in a greased oven dish.

Mix the corn and sugar and sprinkle the mixture over the rhubarb. Cover the mold with aluminum foil and bag them in the oven for 15 minutes at 225 degrees.

Divide the eggs and make plums and whites in each bowl. Whip the flowers white and airy with the sugar.

Rinse and dump the almonds and chop them well. Mix them in the egg / sugar mixture. Whip the whites to hard foam and gently turn them into the mixture.

Distribute the mixture over the baked rhubarb. Lower the temperature to 175 degrees C and back for a further approx. 25 minutes.