Grease an ovenproof dish. Put the chopped rhubarb in the dish. Sprinkle with the cane sugar and bake in the oven at 200 °C for 5 minutes. Finely chop the almonds. Mix together the almonds, cottage cheese, vanilla sugar, eggs and crème fraîche and pour the mixture over the rhubarb. Bake in the oven for about 30 minutes. Serve with lightly whipped cream, crème fraîche or vanilla ice cream.
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