Ricotta and Rhubarb Cannelloni Cake - San Remo
Cannelloni filled with ricotta and rhubarb, baked in a soft cream sauce with a crusty walnut-cinnamon topping. Perfect for special occasions or casual gatherings. Prep: 30 min, Cook: 40 min, Serves:...
Ingredients
- San Remo Reg Cannelloni 250g
- 1 bunch (500g) rhubarb, trimmed and chopped into 3 cm pieces
- 1 cup sugar
- Juice and zest of 1 orange
- 300ml cream
- ½ cup plain flour
- ¼ cup walnuts, roughly chopped
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 60g butter
- 350g ricotta cheese
- 3 eggs
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