Rhubarb Puff Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1/2 each: 226 calories, 6g fat (3g saturated fat), 121mg cholesterol, 74mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 6g protein.
Reviews for Rhubarb Puff
"The topping was good, but not sweet enough. The rhubarb needed way more sugar."