Rhubarb Puff Recipe
Rhubarb Puff Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
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 mixing 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 t 350° for 18-20 minutes or until golden brown. Yield: 2 servings.
Originally published as Rhubarb Puff in Reminisce May/June 2003, p50

Nutritional Facts

1/2 each: 226 calories, 6g fat (3g saturated fat), 121mg cholesterol, 74mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 6g protein.

  • 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 mixing 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.
  3. Spoon rhubarb mixture on top; spread with the remaining egg mixture, sealing edges to sides of skillet. Bake t 350° for 18-20 minutes or until golden brown. Yield: 2 servings.
Originally published as Rhubarb Puff in Reminisce May/June 2003, p50

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Chef-BIB User ID: 6017330 41163
Reviewed Jun. 26, 2012

"The topping was good, but not sweet enough. The rhubarb needed way more sugar."

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