Popovers mit Rhabarber Curd & Erdbeeren
Delicate popovers filled with tangy rhubarb curd and topped with fresh strawberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 popovers 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
- 1 cup milk
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1 cup rhubarb, cooked and pureed
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 cup strawberries, sliced
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together the milk, eggs, flour, and salt until smooth.
- Add the melted butter and mix well.
- Pour the batter into greased popover pans, filling each cup halfway.
- Bake for 20-25 minutes until golden brown and puffed.
- For the rhubarb curd, combine pureed rhubarb, sugar, and lemon juice in a saucepan over medium heat.
- Whisk until the mixture thickens, then pour into a bowl to cool.
- Once popovers are cool, fill them with rhubarb curd and top with sliced strawberries.
Notes
- Ensure the popover batter is smooth for the best rise.
- Serve immediately after filling for the best texture.
Nutrition
- Serving Size: 1 popover
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg
Find it online: https://michaelskueche.de/popovers-mit-rhabarber-curd-erdbeeren/