Semolina Casserole with Rhubarb

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Ingredients

500 g	rhubarb, sliced
500 ml	milk
1 pinch(es)	salt
50 g	sugar
4 tbsp	sugar
2 pack(s)	vanilla sugar
60 g	semolina
2	eggs, separated
2 tbsp	cinnamon and sugar mix
some	butter

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 40 min Resting time: ca. 5 min / Grade of difficulty: easy / Calories per portion: n/a

In a saucepan, bring the milk with a pinch of salt to a boil. Trickle in 50g of the sugar, the vanilla sugar and the semolina and cook until thickened, stirring constantly. Remove from the heat and allow to soak for 5 minutes.

Whisk the egg whites until stiff. Stir the egg yolks into the semolina pudding. Fold in the beaten egg whites.

Preheat the oven to 175° C.

Pour half of the semolina pudding into a buttered casserole dish. Divide the rhubarb on top and sprinkle with the remaining sugar. Cover with the remaining semolina pudding. Sprinkle with the cinnamon-sugar mix and bake for 30-40 minutes.