Rhubarb and Apple Charlotte

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Rhubarb and Apple Charlotte

Ingredients

Rhubarb - 15.9 oz
Stale Bread - 15.9 oz
Green Apples - 3 pieces
Butter - 3.5 oz
Powdered Sugar - 2.6 oz
Cinnamon - a pinch

Step by Step guide

Step 1

Preheat the oven to 428°F. Prepare 6 small baking molds. Cut out circles from 6 slices of bread that match the size of the bottom of the molds, and from the other 6 slices, cut circles to cover the charlottes. Cut the remaining bread into strips about 3 cm wide.

Step 2

Spread a thin layer of butter on one side of all the prepared bread. Clean the rhubarb and cut it into pieces about 1 cm thick.

Step 3

Melt half of the remaining butter in a large skillet, add the rhubarb. Cook while stirring constantly for 1 minute.

Step 4

Add 50 grams of powdered sugar. After 1 minute, drain the rhubarb in a colander, reserving the liquid. Meanwhile, peel the apples, remove the cores, cut them in half, and slice them thinly. Melt the remaining butter in the skillet, add the apples, and after 2 minutes, add the remaining powdered sugar. Cook for another 1 minute, then remove from heat and let cool. Take a quarter of the drained rhubarb, transfer it to a saucepan, mix with the reserved juice, and cook over medium heat until soft.

Step 5

Then transfer to a blender and blend. Strain through a sieve. Set the resulting sauce aside.

Step 6

Gently mix the remaining fruits. If necessary, add sugar to taste. Season with cinnamon. Line the molds with bread so that the buttered side is facing the walls and bottom. Fill with the fruit filling and cover with the bread tops, butter side up.

Step 7

Place in the oven for 15–17 minutes until golden brown. Turn the finished charlottes onto plates, remove the molds, drizzle with sauce, and serve immediately.