A french summer classic with the tart addition of English rhubarb
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.
Preheat the oven to 180°C.
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.
Serve with a dollop of creme fraiche
«Classically made using cherries, clafoutis work well with all seasonal stone fruit! »