Rhubarb clafoutis

This is the second desert I made with rhubarb. the first one was the Rhubarb tart. If you ask me which one I prefer.... it is difficult to say. The tart is adding the shortcrust pastry flavour, while the clafoutis is softer and tastes like a creme caramel. In fact, it is not far from that. But I love them both ...

  • 700g rhubarb
  • 1 vanilla bean
  • 1/2 tablespoon cinnamon
  • 110g sugar + 2 tablespoon for the pan
  • 100g all purpose flour
  • 5 eggs
  • 400g milk
  • 200g cream
  • 1 pinch of salt
  • butter, to oil the pan

  1. Cut the rhubarb in pieces of 4cm long.
  2. (optional )Bleach them in hot water for 2 minutes and drain them.
  3. Butter and sprinkle the sugar inside the pan. Preferably take a large heat proof glass pan.
  4. Extract the seeds of the vanilla bean by cutting it in 2 on the long side and scratch over with a knife.
  5. Mix the eggs, vanilla seeds, flour, milk, cream, sugar, salt and cinnamon.  
  6. Pour this composition in the pan.
  7. Lay the pieces of rhubarb, one by one in this composition.
  8. Bake for 1h in the preheated oven at 210ºC or until the cake is nicely raised and browned a bit on top.

Recipe inspired from Marmiton les meilleures recettes de pâtisserie et desserts de Marmiton, page 123.


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