Rhubarb clafoutis Recipe
A real taste bud sensation - clafoutis with rhubarb. Perfect with a glass of iced tea.
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30mins
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25mins
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0mn
- For the batter
- Rhubarb : 200 g
- Whole egg(s) : 6 whole
- Semi-skimmed milk : 120 ml
- Double cream : 120 ml
- Plain flour : 100 g
- Ground almonds : 30 g
- Caster sugar : 90 g
- To line the mould(s)
- Unsalted butter : 10 g
- Caster sugar : 10 g
- To serve
- Icing sugar : 25 g
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ETAPE 1
In a large bowl or dish, mix the ground almonds, flour and the sugar. Break the eggs in to the centre and whisk to incorporate the dry ingredients a little at a time. Beat well to ensure there are no lumps. Add the milk and the cream to the mixture.
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ETAPE 2
Preheat the oven to 180°C.
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ETAPE 3
Peel the rhubarb and cut in to pieces. Butter and sugar the moulds. Place a few pieces of rhubarb in the base of each mould then pour over the clafoutis batter. Transfer to the oven and cook for 25 minutes. Remove the clafoutis from the moulds once cool and dust with icing sugar.
«Allow the clafoutis batter to rest a little before pouring in to the moulds.»
