Rhubarb Charlotte – a delicious recipe with cornstarch, protein powder, eggs, active yeast, rhubarb, swiss. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Separate the eggs and reserve the egg whites.
2
Mix yolks, cornstarch, protein powder, sweetener and baking powder until you have a smooth paste.
3
Beat the egg whites until stiff.
4
Gently incorporate the whites into the previous preparation.
5
Place in a cake pan and smooth the top well.
6
Bake for 20 minutes at 320 u00b0 F.
7
Cool and unmold.
8
Cut into small sticks.
9
Put the cake at the bottom of the jar and around the sides.
10
Make a rhubarb compote by heating the chopped rhubarb with the sweetener in a saucepan or the microwave.
11
Let it cool and beat well with the petit suisse.
12
Add the gelatin powder and mix well.
13
Transfer the mixture to the jar and refrigerate for a few hours.
136
kcal
Calories
8
g
Fat
5
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon cornstarch, 2 tablespoons protein powder, 3 eggs, artificial sweetener, and more.
Yes, Rhubarb Charlotte falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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