The famous French dessert clafoutis, this time made with rhubarb. You’ll find a hint of almonds, a distinct orange note and, of course, tart rhubarb. The dessert is simple to prepare – just blend all the ingredients together for the batter; delicious both warm and cold. When warm, it is lightly fluffy and risen, resembling a baked pancake; once cooled, it will sink and take on the appearance of a Spanish flan. This is probably my favourite version of clafoutis – though I’m not entirely objective, as I absolutely love rhubarb!
Ingredients for the baked rhubarb:
- 300 g rhubarb
- 30 g sugar
- finely grated zest of half an orange
- 45 ml freshly squeezed orange juice
Mix all the ingredients together and place in an ovenproof dish or on a baking tray lined with baking parchment.
Bake at 180°C for about 15 minutes, or until the rhubarb has softened slightly (it should not fall apart, but retain its shape). Remove from the oven and set aside to cool.
Ingredients for the batter:
- 3 large eggs
- 1 egg yolk
- 80 g sugar
- 150 ml double cream
- 90 ml milk
- 45 g plain flour
- 45 g ground almonds
- a pinch of salt
All ingredients should be at room temperature.
Blend all the batter ingredients until thoroughly combined. Butter an ovenproof dish approximately 26 cm in diameter. Pour the batter into the dish and arrange the baked rhubarb on top.
Bake the rhubarb clafoutis at 180°C for about 30–35 minutes, or until the top is golden and the centre is just set. Remove from the oven and serve warm or cooled, according to preference.
Enjoy!
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