Rhubarb Charlotte

• 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 u0b0 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.

cornstarch, protein powder, eggs, active yeast, rhubarb, swiss, gelatin powder

Taken from www.yummly.com/recipe/Rhubarb-Charlotte-2046626 (may not work)