Clafoutis (say it with me: kla-foo-tee). It’s one of those dishes I tend to forget about too often. Part custard, part cake, part flan this dish hails from the Limousin region in France and is traditionally made using whole black cherries with their pits still in. A custard is poured around the fruit and baked until it’s puffed up and golden. This puffy surface deflates quickly one it’s out of the oven to form a firmer custard than you might find in a custard tart but not quite as firm as a cake. It’s an interesting dish and one that works for all hours of the day – breakfast (hey, it’s got dairy in it!), afternoon tea, dessert… And because you can make it with any fruit, the flavour possibilities are endless! I’ve made this before – with raspberries and plums, and Kate Hill made a wonderful version with peaches but many fruits work well here…
When rhubarb started showing up in my Front Door Organics Fresh Box a few weeks ago I wondered how a rhubarb clafoutis would work…
- 250g (weigh after trimming) rhubarb, diced
- 2 tablespoons granulated sugar
- 4 eggs
- 60g (1/4 cup) sugar
- 375ml (1 ½ cups) milk
- 1 tablespoon pure vanilla extract
- 5 tablespoons flour
- Heat oven to 350˚F.
- Combine the diced rhubarb and sugar in a small bowl and allow to sit for 10 minutes (until the sugar is dissolved).
- Spread the rhubarb in the bottom of a baking dish (mine was 7″ x 10″ x 2″ high).
- Roast the rhubarb uncovered for 20 minutes – at this point, the rhubarb will be soft and the juices will bubble slightly.
- Set aside and cool until the rhubarb is just warm.
- Beat the eggs and sugar in large bowl with a wire whisk.
- Add the milk, a little at a time, until mixed well.
- Add the vanilla and mix to combine.
- Sift the flour and whisk into egg mixture.
- Pour the batter carefully over the rhubarb. You might need to reposition some of the rhubarb pieces so they are evenly distributed.
- Bake for 45-50 minutes or until a skewer inserted in the center comes out clean and it is puffed around the edges.
- Serve warm.
So quick – get baking – before rhubarb is out of season. And hey, even if it is, try a version with a different fruit!
Recipe shared with permission, originally published on Front Door Organics.
Sharing this with Simple and in Season over on Ren Behan’s lovely site.