Sunday Sweet: Rhubarb Oven Schmarrn

Admittedly, sitting in front of the scene and tapping a Sunday sweets recipe is rather unusual. But honestly - what we have just fumed here fresh and full of dedication, is so good, that just had to be directly blogged! So that's more or less a live recipe and that really means something to me!
The rhubarb season has started pretty much officially. Since I really wanted local rhubarb, I had to wait a bit for it. Yesterday I finally got it and was able to get started.

Sunday Sweet: Rhubarb Oven Schmarrn

And on my absolutely nachkochen list was now So this rhubarb junk.
Originally I discovered it in a Thermomix cookbook (I believe in the season cookbook for the TM5). To my taste, the original recipe is not, but I liked the basic idea pretty well. However, this time I do not use the Thermomix. As much as I like to use it for all sorts of things - this is about a frothy whipped egg mass. And there I just leave the balloon broom of my big Kenwood on it. And that's worth it!

The result is an incredibly fluffy, juicy Schmarrn, which I cooked very comfortably in the oven. The whistle comes here through the rhubarb roasted in caramelized sugar, which mitgart in the egg mass and remains wonderfully juicy. Give the last whistle the roasted almonds and some icing sugar. You already have the perfect Sunday sweet, without cake baking. And the Schmarrn is so unbelievably easy and tasty!

Sunday sweet: Fluffy rhubarb oven Schmarrn - Kaiserschmarrn with rhubarb from the oven

That's why I'm not talking around, here comes the lightning fast and foolproof recipe for a delicious Spring Cuddly:

Rhubarb Oven Casserole

for 2-3 servings


400g rhubarb
50g of sliced ​​almonds
3 eggs (size M)
1 pinch of salt
100g of sugar
100g of fresh whole milk
100g of cream
75g Flour, sieved
50 g of butter
icing sugar for serving


Preheat the oven to 200 ° C top and bottom heat.

Cut off the end pieces of rhubarb. Peel the rhubarb stalks. Slice the rhubarb gently into 3-4 cm pieces.

Separate the eggs. Place the egg white with a pinch of salt in a large mixing bowl or the bowl of the food processor and beat until stiff with the hand mixer or balloon whisk. Transfer to another bowl.

Place the egg yolk and 50 g of sugar in the mixing bowl and whip up for a few minutes. Add the milk, cream and flour and mix briefly but vigorously.
Finally, fold in the egg whites thoroughly.

Heat an oven-proof, large pan (28 cm diameter) on the stove to medium temperature.

Roast the almonds in the pan without fat until they are slightly fragrant and golden brown. Then remove from the pan and set aside.

Keep the temperature and melt the butter in the pan. Add the remaining 50 g of sugar and slowly caramelise slowly without stirring. Add the rhubarb pieces and sauté for 2-3 minutes until the sugar has dissolved and is mixed with the rhubarb.

Pour the egg mixture into the hot pan and place the pan in the preheated oven. Bake the pudding on the middle rail for about 12-15 minutes until the surface is golden brown.Possibly. halve, inside test and just put another 2 minutes in the oven.

Remove the junk from the oven and cut into pieces with two forks or a wooden spatula. Serve on plates, sprinkle with the almonds and sprinkle with powdered sugar. Serve immediately.