Rhubarb Charlotte


If you love the taste of rhubarb and want to create a sweet treat that you can make for your next backyard barbecue, then try this recipe for Rhubarb Charlotte. The decadent flavors of the rhubarb blend perfectly with the other ingredients to create a sensational dessert that is out of this world. This dish can be made ahead of time since it needs to refrigerate for at least a few hours before serving.


  • 1 tablespoon cornstarch
  • 2 tablespoons protein powder
  • 3 eggs
  • artificial sweetener
  • 1/2 dry active yeast (sachet)
  • rhubarb
  • artificial sweetener
  • 1 yogurt (petit swiss)
  • 2 teaspoons gelatin powder


  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 ° 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.
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