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Rhubarb Puff Recipe

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I came up with this recipe one day when I had some cooked rhubarb left over and needed a dessert for my husband and me. It's also good served with a scoop of vanilla ice cream. -Shirley Kasbee, Hadley, Pennsylvania

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Rhubarb Puff Recipe

Prep: 25 min. Bake: 20 min.

Yield: 2 Servings

25 20 45

Ingredients

1-1/2 cups chopped fresh or frozen rhubarb
1/4 cup plus 1 teaspoon sugar, divided
4 tablespoons water, divided
2 teaspoons cornstarch
1 egg yolk
3 tablespoons sour cream
2 egg whites

Directions

In a small saucepan, combine the rhubarb, 1/4 cup sugar and 3 tablespoons water. Cook over medium heat for 10-12 minutes or until rhubarb is crisp-tender, stirring occasionally. Combine cornstarch and remaining water until smooth; stir into rhubarb mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; set aside.
In a bowl, combine egg yolk and sour cream until smooth. In a small bowl, beat egg whites until foamy. Add the remaining sugar; beat until stiff peaks form. Fold into the egg yolks mixture.
Pour half into a greased 6-in. ovenproof skillet. Spoon rhubarb mixture on top; spread with the remaining egg mixture, sealing edges to sides of skillet. Bake at 350° for 18-20 minutes or until golden brown. Yield: 2 servings.

Nutritional Facts 1 serving (1/2 each) equals 226 calories, 6 g fat (3 g saturated fat), 121 mg cholesterol, 74 mg sodium, 35 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Rhubarb Puff in Reminisce May/June 2003, p50

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