Ingredients
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5
stems rhubarb
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4
slices of ginger bread
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3
large eggs
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1/2 cup
Sugar
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3 tablespoons
all purpose flour
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200 milliliters
milk
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200 milliliters
crème fraîche (light sour cream)
Directions
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Peel the rhubarb and dice. Blanch them for 2-3 minutes in boiling water then drain the rhubarb and set aside.
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Cut the gingerbread in coarse crumbs
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Pre-heat the oven to 400F
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Whisk together sugar and eggs. Incorporate the flour then add milk and light cream. Mix well to obtain a smooth mixture
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Lay the diced rhubarb and ginger bread in a buttered baking dish. Pour the milk batter on top.
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Bake for 40-45 min. Let cool completely before serving
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