Sweet Rhubarb Casserole

Ingredients

• 500 g rhubarb
• 0.5 Vanilla pod
• 100 g spelt whole‑grain flour
• 1 tsp Baking powder
• 3 eggs
• 100 ml whipping cream
• 100 g Sour cream
• 50 g coconut palm sugar

Instructions

1. 1.

   Wash, trim and cut the rhubarb into 3–4 cm pieces. If needed, grease six small muffin tins with butter. Distribute the rhubarb pieces in the tins.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Mix the flour with baking powder and vanilla seeds. Whisk the eggs with whipping cream, sour cream and coconut palm sugar, then fold in the dry mixture. Stir until smooth and pour over the rhubarb.

3. 3.

   Bake the casseroles in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 30 minutes until golden brown. Remove from the oven and serve warm.