Sweet and tangy clafoutis; rhubarb and strawberries are in season and pair wonderfully together.
Bring water to a boil in a pot. Wash and stem the strawberries. Peel the rhubarb, cutting it into sections of 2 or 3 cm. Immerse the rhubarb in the boiling water for about 3 minutes (insert the tip of a knife to check the doneness: it should not be firm anymore but not mushy either).
In a mixing bowl, combine the flour and sugar. Gradually mix in the milk, cream, and whole eggs. Flavor with rum or cherry brandy.
Grease and dust a 20 cm diameter cake pan with sugar. Remove the excess sugar.
Cover the bottom of the mold with halved strawberries and blanched rhubarb pieces. Pour the batter made of flour, sugar, eggs, and milk on top.
Bake in a medium oven (360°F) for about 45 minutes.
To finish, sprinkle with vanilla sugar and place under the broiler for 3 minutes to color.
0 servings
4
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