• Main
  • Recipes
  • Rhubarb -Cheese Strudel With Vanilla Sauce Recipe

Rhubarb -Cheese Strudel With Vanilla Sauce Recipe

Posted by
Rate It!
Rhubarb -Cheese Strudel With Vanilla Sauce
Add your photo!
Ingredients
18
Count
Nutrition
362
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

  • 2 cups water
  • 1 cup sugar
  • 12 oz rhubarb
  • 1/2 cup butter
  • 1/4 cup confectioners' sugar
  • 1/4 cup cake flour
  • 3 eggs
  • 1 tsp lemon zest
  • 1 tsp vanilla
  • 2 tbsp sour cream
  • 1 cup milk
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 tsp cornstarch

Directions:

  1. First make Rhubarb compote with first 3 ingredients- Cut rhubarb into 1/2 inch pieces. Bring water to boil add sugar and stir to dissolve then add rhubarb cook about 5 minutes then put in bowl to cool.
  2. Second make strudel with next 10 ingredients. Separate butter in halve ; 4 tablespoons softened and 4 tablespoons melted.Separate eggs. Combine Farmers cheese with the 4 tablespoons of softened butter, confectioners sugar, cake flour, egg yolks, lemon zest , vanilla and puree in food processor. Add the sour cream and process till creamy.
  3. In another bowl beat the saved egg whites and beat until soft peak gradually add granulated sugar beat until stiff and fold whites into cheese mixture.
  4. Brush 5 sheets of phyllo with melted butter stacking them. With long side of phyllo facing you spread 1/2 cheese mixture along bottom edge. Spoon 1/4 cup cooled rhubarb compote over cheese mixture. Carefully roll strudel tucking in sides as you go. The recipe called for using a spatula to place on prepared baking sheet. I believe if you put parchment paper on baking sheet and sprayed with pam and did the assemble of the strudel there it would be much better. Anyway assemble remaining 5 sheets of phyllo same as above. Brush strudel with remaining melted butter and bake 45 minutes let strudel cool 30 minutes.
  5. Make the creme anglaise with the last5 ingredients . Combine milk, sugar and vanilla bring to simmer. In small bowl whisk egg yolks with cornstarch in thin stream whisk into hot milk mixture simmer until thickened about 3 minutes. Cover plastic wrap and refrigerate.
  6. Serving-slide strudel onto work suface and cut into 4-5 pieces serve the strudel with the creme anglaise and remaining compote.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 361.67 Kcal (1514 kJ)
Calories from fat 152.22 Kcal
% Daily Value*
Total Fat 16.91g 26%
Cholesterol 115.74mg 39%
Sodium 268.61mg 11%
Potassium 193.8mg 4%
Total Carbs 43.23g 14%
Sugars 28.08g 112%
Dietary Fiber 1.13g 5%
Protein 10.51g 21%
Vitamin C 2.7mg 5%
Vitamin A 0.3mg 11%
Iron 1.2mg 7%
Calcium 101.3mg 10%
Amount Per 100 g
Calories 168.78 Kcal (707 kJ)
Calories from fat 71.04 Kcal
% Daily Value*
Total Fat 7.89g 26%
Cholesterol 54.01mg 39%
Sodium 125.35mg 11%
Potassium 90.44mg 4%
Total Carbs 20.17g 14%
Sugars 13.1g 112%
Dietary Fiber 0.53g 5%
Protein 4.9g 21%
Vitamin C 1.3mg 5%
Vitamin A 0.2mg 11%
Iron 0.6mg 7%
Calcium 47.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top