{"id":3184,"date":"2016-04-20T01:00:36","date_gmt":"2016-04-20T01:00:36","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=3184"},"modified":"2016-09-04T16:39:03","modified_gmt":"2016-09-04T16:39:03","slug":"clafoutis-a-la-rhubarbe-rhubarb-clafouti","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=3184","title":{"rendered":"CLAFOUTIS A LA RHUBARBE . . . Rhubarb Clafouti"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/mrsbutterfingers.com\/?attachment_id=3185\" rel=\"attachment wp-att-3185\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3185\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2016\/04\/IMG_2536.jpg\" alt=\"IMG_2536\" width=\"800\" height=\"600\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2016\/04\/IMG_2536.jpg 800w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2016\/04\/IMG_2536-300x225.jpg 300w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2016\/04\/IMG_2536-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a>Clafouti of any kind makes a simple and wonderful desert, or an absolutely indulgent breakfast.\u00a0\u00a0 It&#8217;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.\u00a0 It&#8217;s made by pouring a very rich\u00a0 eggy batter\u00a0 similar to pancakes over fresh fruit and baked.\u00a0\u00a0 This brilliant\u00a0 French dessert from the Limousin region\u00a0 is easy to make and left-overs are equally wonderful as a midnight snack or a breakfast treat.<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/?attachment_id=3186\" rel=\"attachment wp-att-3186\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3186\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2016\/04\/IMG_2538.jpg\" alt=\"IMG_2538\" width=\"800\" height=\"600\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2016\/04\/IMG_2538.jpg 800w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2016\/04\/IMG_2538-300x225.jpg 300w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2016\/04\/IMG_2538-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p>In this recipe rhubarb replaces the traditional cherries with wonderful results &#8211; almost better than the original.\u00a0 The rhubarb is roasted\u00a0 before adding it to the baking dish.\u00a0 Before serving sift a little powdered sugar and cinnamon over the clafouti.<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2016\/04\/IMG_2536.jpg\" \/>\n<div class=\"item ERName\">CLAFOUTIS A LA RHUBARBE . . . Rhubarb Clafouti<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">dessert<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">French<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H20M\">1 hour 20 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6-8<\/span><\/div>\n<div class=\"ERSummary summary\">A brilliant French dessert made by pouring an eggy batter over roasted rhubarb and then baked<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">For the rhubarb:<\/li>\n<li class=\"ingredient\">2 generous cups (8-9 ounces, about 3 long stalks) rhubarb diced into two inch pieces.<\/li>\n<li class=\"ingredient\">2 tbsp. granulated sugar<\/li>\n<li class=\"ingredient\">1\/2 tsp cinnamon.<\/li>\n<li class=\"ingredient\">For the clafouti:<\/li>\n<li class=\"ingredient\">3\/4 cup (200 ml) whole milk<\/li>\n<li class=\"ingredient\">3\/4 cup (200 ml) double\/heavy cream<\/li>\n<li class=\"ingredient\">1\/3 cup (50 g) sugar<\/li>\n<li class=\"ingredient\">3 large eggs<\/li>\n<li class=\"ingredient\">1 tsp vanilla<\/li>\n<li class=\"ingredient\">1\/2 cup (2 1\/2 oz) all-purpose flour<\/li>\n<li class=\"ingredient\">a sprinkle of salt<\/li>\n<li class=\"ingredient\">butter for baking dish<\/li>\n<li class=\"ingredient\">powdered sugar and cinnamon for garnish<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 350 F.<\/li>\n<li class=\"instruction\">The rhubarb:<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Allow to co cool until the rhubarb is just warm to the touch.<\/li>\n<li class=\"instruction\">The clafouti:<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Set the batter side.<\/li>\n<li class=\"instruction\">Lightly butter a 12-inch (30-cm) diameter baking dish.<\/li>\n<li class=\"instruction\">Pour a 1\/4 inch layer of the blended mixture over the bottom. Set remaining batter aside.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Remove from oven (but don&#8217;t turn the oven off yet).<\/li>\n<li class=\"instruction\">Spread the rhubarb over the set batter in the pan.<\/li>\n<li class=\"instruction\">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&#8217;s fine if the middle still jiggles slightly. The edges will collapse once the clafouti starts to cool.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Before serving sprinkle with a mixture of powdered sugar and cinnamon.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.3.3077<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<\/div><div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = d.getElementsByTagName(s)[0];\r\n          if (d.getElementById(id)) {return;}\r\n          js = d.createElement(s); js.id = id;\r\n          js.src = \"\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\";\r\n          fjs.parentNode.insertBefore(js, fjs);\r\n        }(document, \"script\", \"facebook-jssdk\"));<\/script>\r\n        <div class=\"fb-like\" data-href=\"http:\/\/mrsbutterfingers.com\/?p=3184\" data-send=\"false\" data-layout=\"button_count\" data-show-faces=\"false\" data-width=\"90\"><\/div>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_twitter simple_likebuttons_twitter_s\">\r\n        <a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-count=\"none\" data-url=\"http:\/\/mrsbutterfingers.com\/?p=3184\" data-lang=\"en\">Tweet<\/a>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_googleplus\">\r\n        <g:plusone size=\"medium\" count=\"false\" href=\"http:\/\/mrsbutterfingers.com\/?p=3184\"><\/g:plusone>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_linkedin simple_likebuttons_linkedin_s\">\r\n        <script type=\"IN\/Share\" data-url=\"http:\/\/mrsbutterfingers.com\/?p=3184\" data-counter=\"right\"><\/script>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_xing simple_likebuttons_xing_s\">\r\n        <script data-url=\"http:\/\/mrsbutterfingers.com\/?p=3184\" data-lang=\"de\" data-counter=\"right\" type=\"XING\/Share\"><\/script>\r\n        <script>\r\n          ;(function(d, s) {\r\n            var x = d.createElement(s),\r\n              s = d.getElementsByTagName(s)[0];\r\n            x.src ='https:\/\/www.xing-share.com\/js\/external\/share.js';\r\n            s.parentNode.insertBefore(x, s);\r\n          })(document, 'script');\r\n        <\/script>\r\n      <\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Clafouti of any kind makes a simple and wonderful desert, or an absolutely indulgent breakfast.\u00a0\u00a0 It&#8217;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.\u00a0 &hellip; 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