Rhubarb clafoutis
 
Prep time
Cook time
Total time
 
Though clafoutis is traditionally made with whole black cherries (pits in), it works beautifully with a tart rhubarb.
Author:
Recipe type: Dessert
Cuisine: French
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Heat oven to 350˚F.
  2. Combine the diced rhubarb and sugar in a small bowl and allow to sit for 10 minutes (until the sugar is dissolved).
  3. Spread the rhubarb in the bottom of a baking dish (mine was 7" x 10" x 2" high).
  4. Roast the rhubarb uncovered for 20 minutes - at this point, the rhubarb will be soft and the juices will bubble slightly.
  5. Set aside and cool until the rhubarb is just warm.
  6. Beat the eggs and sugar in large bowl with a wire whisk.
  7. Add the milk, a little at a time, until mixed well.
  8. Add the vanilla and mix to combine.
  9. Sift the flour and whisk into egg mixture.
  10. Pour the batter carefully over the rhubarb. You might need to reposition some of the rhubarb pieces so they are evenly distributed.
  11. Bake for 45-50 minutes or until a skewer inserted in the center comes out clean and it is puffed around the edges.
  12. Serve warm.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2015/06/rhubarb-clafoutis/