Curd Vanilla Ice Cream Casserole with Rhubarb

Rating: 4.88 / 5.00 (1226 Votes)

Total time: 45 min

Servings: 4.0 (servings)



For the curd vanilla ice cream casserole, peel the rhubarb, cut away any woody ends and cut into slices.

Mix with 2 tablespoons of sugar. Cook the rice pudding in the milk with a pinch of salt and the scraped vanilla pod until soft. Leave to cool in a shallow dish. Preheat the oven to 175 degrees Celsius!

Separate the eggs, beat the egg whites with half of the sugar to snow. Beat the yolks with the remaining sugar and the grated lemon zest until foamy.

First stir in the curd cheese, then the rice pudding by the spoonful. Carefully stir in 2/3 of the rhubarb. Finally, fold in the snow. Butter a baking dish and sprinkle with breadcrumbs.

Pour in the mixture and spread the remaining rhubarb on top. Bake in the preheated oven for about 3/4 hour. Serve with powdered sugar.

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