March 25, 2008

Rhubarb Clafoutis

This is a baked French dessert that is typically made by baking fresh fruit and a batter, somewhat similar to pancake batter.

600 g rhubarb
3 tablespoon olive oil
90 g sugar
1 pack vanilla sugar

3 eggs
100 g flour
170 ml milk
2 tablespoon cane sugar
1 tablespoon corn starch

powder sugar for serving

Smear olive oil in 6 forms. Cut rhubarb in about 2 cm thick pieces and mix with cane sugar and corn starch.
Whisk sugar, vanilla sugar, eggs and flour. Stir in milk in small portions and pour batter on rhubarb. Bake for 35-40 minutes on 180°C (air circulation). Serve hot with powder sugar.


Heidi Robb said...

Like a delicious cloud. I love clafoutis and never considered using rhubarb before.

test it comm said...

I have never had a clafoutis but it sounds good. I am looking forward to rhubarb season.

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