Clafouti of any kind makes a simple and wonderful desert, or an absolutely indulgent breakfast. It’s the kind of dish I keep in my apron pocket for those times when I want to whip up a dessert on short notice. It’s made by pouring a very rich eggy batter similar to pancakes over fresh fruit and baked. This brilliant French dessert from the Limousin region is easy to make and left-overs are equally wonderful as a midnight snack or a breakfast treat.
In this recipe rhubarb replaces the traditional cherries with wonderful results – almost better than the original. The rhubarb is roasted before adding it to the baking dish. Before serving sift a little powdered sugar and cinnamon over the clafouti.
| CLAFOUTIS A LA RHUBARBE . . . Rhubarb Clafouti | Print |
: dessert
Cuisine: French
: Mrs Butterfingers
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: 6-8
A brilliant French dessert made by pouring an eggy batter over roasted rhubarb and then baked
Ingredients
- For the rhubarb:
- 2 generous cups (8-9 ounces, about 3 long stalks) rhubarb diced into two inch pieces.
- 2 tbsp. granulated sugar
- ½ tsp cinnamon.
- For the clafouti:
- ¾ cup (200 ml) whole milk
- ¾ cup (200 ml) double/heavy cream
- ⅓ cup (50 g) sugar
- 3 large eggs
- 1 tsp vanilla
- ½ cup (2½ oz) all-purpose flour
- a sprinkle of salt
- butter for baking dish
- powdered sugar and cinnamon for garnish
Instructions
- Preheat oven to 350 F.
- The rhubarb:
- Combine the rhubarb with the sugar and cinnamon in a small bowl and set aside for 5-10 minutes to dissolve the sugars and begin extracting the rhubarb juices.
- Spread the rhubarb in the bottom of an 8 x 8 inch baking dish and roast uncovered for 15-20 minutes, until the rhubarb is soft and the juices are bubbling.
- Allow to co cool until the rhubarb is just warm to the touch.
- The clafouti:
- Using a blender combine the milk,cream, sugar, vanilla, salt and flour, and blend. You can also whisk all the ingredients in a large bowl but be sure to mix well.
- Set the batter side.
- Lightly butter a 12-inch (30-cm) diameter baking dish.
- Pour a ¼ inch layer of the blended mixture over the bottom. Set remaining batter aside.
- Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through.
- Remove from oven (but don't turn the oven off yet).
- Spread the rhubarb over the set batter in the pan.
- Pour the remaining batter over the roasted rhubarb and bake for 45-60 minutes (still at 350 F), until the clafouti is puffed and brown and a toothpick inserted in the middle comes out clean. It's fine if the middle still jiggles slightly. The edges will collapse once the clafouti starts to cool.
- The longer it cools, the more set the clafouti becomes. For a loose pudding-like dessert, serve while still warm from the oven. For a firm custard, allow to cool to room temperature or serve chilled.
- Before serving sprinkle with a mixture of powdered sugar and cinnamon.
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