serves 4

  • 1 stick of rhubarb
  • 50 ml white wine
  • 60 ml sugar
  • 6 slices white bread
  • 200 ml cream
  • 4 eggs
  • seeds from 1 vanilla pod or 5 ml vanilla essence
  • 1 ml fine cinnamon
  • icing sugar for dusting

Preheat oven to 180°C. Wash and trim the rhubarb and cut into thin slices. Bring the white wine to the boil, add the rhubarb and 30 ml of the sugar and simmer for about 10 minutes.
Butter a baking dish and arrange the bread neatly in the dish, overlapping the slices. Whisk the cream with the eggs, vanilla seeds, cinnamon and 30 ml sugar and pour over the bread. Place the cooked rhubarb on top and bake for about 20 minutes until golden brown. Dust with icing sugar before serving.