Rhubarb Clafoutis

My Rhubarb Clafoutis recipe holds a special place in my heart – it’ so easy & you can make it gluten free using almond meal instead of flour. This is another recipe the is included in Eloise Emmett‘ s Tasmanian Pantry Cookbook.



Rhubarb Clafoutis
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
If you want to make it gluten free simply use almond meal instead of the flour
Ingredients
  • 1 tablespoon butter, softened for greasing dish
  • 2 tablespoons caster sugar
  • 250g grams rhubarb, sliced into 1cm width
  • 100 grams plain flour, or almond meal
  • ½ teaspoon baking powder
  • 3 eggs
  • 150 grams caster sugar
  • 150 grams milk
  • 150g cream
  • 1 teaspoon vanilla extract, or seeds form 1 vanilla bean
  • icing sugar, for dusting
Instructions
  1. Preheat the oven to 200 degrees.
  2. Grease a 25cm round or rectangle baking dish with the softened butter, then sprinkle sugar over base and sides.
  3. Place the rhubarb slices into the base of the dish.
  4. Add plain flour (or almond meal), baking powder, eggs, sugar, cream, milk and vanilla into mixing bowl and blend for 10 secs speed 5 or until combined.
  5. Pour this mixture over the rhubarb - it will float to the top so sprinkle some more caster sugar on top to help sweeten the rhubarb.
  6. Place into oven and bake for 30 - 35 minutes or until puffy & golden.
  7. Dust with icing sugar and serve.

 

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