Thursday, June 06, 2013


Rhubarb Lasagna

  • 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. 1 kg rhubarb (=a little over 2 lbs.)
  2. 150 g sugar (2/3 C)
  3. 12 lasagna noodles, uncooked
  4. 20 cl light cream (=7/8 C)
  5. 30 cl milk (=4/3 C)
  6. 2 eggs
  7. 1 packet (7.5 g) of vanilla sugar
  8. a dab of butter
  9. 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:
  1. Make rhubarb compote (stewed rhubarb) with washed, cut up rhubarb and sugar. Cooks about 20 minutes.
  2. Make flan batter, beating the two eggs with the vanilla sugar, then adding and mixing the cream and milk.
  3. 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.
  4. Bake slowly (lowish oven, about 200°C=390°F) about 45 minutes covered with foil, then uncover to finish baking, about 15 more minutes.
  5. Cool (then chill) before serving.

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