Sauvignon Blanc, dry, 2013
This fresh and fruity wine has a distinctive aroma of green fruit, grass, and elderflower. Sauvignon Blanc goes perfectly with the oxalic acid in rhubarb.
Preheat oven to 200°C/400°F. Cut brioche and rhubarb into bite-sized pieces.
Mix brioche and rhubarb with sugar, vanilla sugar, and a pinch of salt.
Grease ovenproof dish with some butter and add brioche and rhubarb mixture.
For the custard, whisk together egg whites, egg yolks, and milk. Pour the custard over the rhubarb mixture.
Bake in preheated oven covered with aluminum foil for approx. 15 - 20 min. Now, remove the foil and bake until golden brown for another 10 - 15 min. Serve lukewarm and with whipped cream to your liking.