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Rhubarb Puff
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
2 Servings
Prep: 25 min. Bake: 20 min.
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.
Nutrition Facts:
1 serving (1/2 each) equals 226 calories,
© Taste of Home 2013
2 of 2
Rhubarb Puff
(continued)
Nutrition Facts:
6 g fat (3 g saturated fat), 121 mg cholesterol, 74 mg sodium, 35 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013