Discover this recipe for rhubarb clafoutis. A moist, melting, and especially delicious clafoutis to enjoy from spring until the beginning of summer!
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.
Add the rhubarb and pour everything into a greased cake or pie pan. Sprinkle the top with sugar.
To finish, cook for 30 minutes. Let cool and serve chilled.
0 servings
8
TH 
EN