Cost Breakdown

Critical Success Points

• • Preheat the oven to 200°C
• • Whisk the milk‑egg‑flour mixture vigorously to avoid lumps
• • Remove rhubarb leaves (toxic)
• • Check doneness with the tip of a knife
• • Unmold gently after a short rest

Safety Warnings

• • Rhubarb leaves are toxic: never eat them.
• • Handle the hot oven with care; use oven mitts.
• • Use the knife carefully when cutting rhubarb and testing doneness.