Nutrition Facts
8 servings
8
Rhubarb Clafoutis: the easy recipe
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Discover this recipe for rhubarb clafoutis. A moist, melting, and especially delicious clafoutis to enjoy from spring until the beginning of summer!
Ingredients
600 Rhubarb
140 Sugar
60 Flour
3 Egg
20 Milk
1 Vanilla sugar
Directions
1
Preheat the oven to 210°C (thermostat 7). Whisk the eggs with the flour, then add the milk and cream, followed by the sugar and vanilla sugar.
2
Add the rhubarb and pour everything into a greased cake or pie pan. Sprinkle the top with sugar.
3
To finish, cook for 30 minutes. Let cool and serve chilled.
Ingredients
Ingredients
600 Rhubarb
140 Sugar
60 Flour
3 Egg
20 Milk
1 Vanilla sugar
Directions
Directions
1
Preheat the oven to 210°C (thermostat 7). Whisk the eggs with the flour, then add the milk and cream, followed by the sugar and vanilla sugar.
2
Add the rhubarb and pour everything into a greased cake or pie pan. Sprinkle the top with sugar.
3
To finish, cook for 30 minutes. Let cool and serve chilled.
Notes
-
Anoly
I love this recipe; I will only use this one for clafoutis with all the fruits. It works perfectly, plus I replace the sugar with sucralose because we are a family of diabetics, and that works wonderfully as well. -
Mumu56
A delight ???? just added 2 apples, used 40 g of flour and 40 g of cornstarch, let the rhubarb from the garden macerate overnight with some sugar, and baked at 210℃ for 40 minutes. -
Babeth
Very well, I just added 15g of flour. I let the rhubarb marinate with the sugar overnight, and I kept the juice for serving—delicious! -
Dom
Absolutely delicious!!! I, who am not a fan of rhubarb, loved it. And all the rhubarb lovers in the house had seconds; it was gone in one meal even though we were only five... Be careful, like any clafoutis, the result is a "soft" cake that is delicate to unmold and won't be suitable for sticking birthday candles in... This is not the right recipe for a beautiful presentation... But for taste, it's fantastic! -
Cathe26
My little extra: I let the rhubarb macerate in sugar for a few hours before adding it to the mixture, and I saved the juice to pour over the dish after cooking. The rhubarb seems less acidic.
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