Thursday, June 06, 2013
- It is rhubarb season.
- I like rhubarb pies, including both the Alsatian style with a flan and the meringue ones. But...
- Pie crust contains butter (or lard), high in calories, whereas lasagna noodles contain practically no fat.
- I had some lasagna noodles to use up (at or slightly beyond "best before" date).
- I'd recently been revisiting recipes for an Alsation bread pudding with fruit inclusion called "Betelmann", and thought "why not lasagna noodles instead of stale bread or rolls?"
- The ingredients I used were:
- 1 kg rhubarb (=a little over 2 lbs.)
- 150 g sugar (2/3 C)
- 12 lasagna noodles, uncooked
- 20 cl light cream (=7/8 C)
- 30 cl milk (=4/3 C)
- 2 eggs
- 1 packet (7.5 g) of vanilla sugar
- a dab of butter
- a 20cm (= 8") square baking pan
- I did not do it exactly the following way because after making the rhubarb compote I hesitated over how to finish. But essentially the steps are:
- Make rhubarb compote (stewed rhubarb) with washed, cut up rhubarb and sugar. Cooks about 20 minutes.
- Make flan batter, beating the two eggs with the vanilla sugar, then adding and mixing the cream and milk.
- Assemble the lasagna in pan after buttering the pan with the dab of butter. There will be six layers of noodles, so put about 1/7th of the flan batter (about 1/3 C) on the bottom, cover with a pair of noodles, top with 1/6th of the rhubarb (2/3 C) and another 1/7th of the flan batter. Repeat five more times (noodle, rhubarb, batter), pouring last of batter over top.
- Bake slowly (lowish oven, about 200°C=390°F) about 45 minutes covered with foil, then uncover to finish baking, about 15 more minutes.
- Cool (then chill) before serving.