Preparation
Step: 1/6
Wash the rhubarb and cut into 1cm pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000089/000089_step_1_M.jpg)
Step: 2/6
Grease 2 ovenproof glasses with 1 tbsp oil and sprinkle with breadcrumbs. Grind or finely chop the hazelnuts.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000089/000089_step_2_M.jpg)
Step: 3/6
Separate the eggs. In a bowl, mix the egg yolk with vanilla sugar, flour, hazelnuts, yogurt, baking powder and the remaining oil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000089/000089_step_3_M.jpg)
Step: 4/6
In a separate bowl, whisk the egg whites with a pinch of salt until stiff and then fold them into the yolk mixture.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000089/000089_step_4_M.jpg)
Step: 5/6
Spoon the mixture into the glasses, so that each glass is half full. Top with the rhubarb pieces.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000089/000089_step_5_M.jpg)
Step: 6/6
Bake in the preheated oven at 200°C (180°C fan, gas 6).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000089/000089_step_6_M.jpg)