Why Rhubarb Clafoutis?
With a strange name, this dessert does not get the attention it deserves. Best described as a ‘kind of fruit flan’, clafoutis is a French dessert that can be made not only with rhubarb but any fruit of choice (cherries are a classic).
Taste wise; clafoutis comes somewhere between pancakes and steam puddings.
What I like most about this recipe is that I can make it any time I have a craving, as the ingredients are staples that are always in my fridge and pantry.
250g rhubarb, washed and cut into 5cm batons
70g caster sugar
125g plain flour
1pinch baking powder
1 pinch salt
Butter to grease
Preheat oven to 180° Celsius (fan forced). Lay the rhubarb out in an even layer on a lined baking tray and sprinkle with 20 grams of caster sugar. Bake in oven for 10-15 minutes, or until the rhubarb is tender and the sugar has dissolved.
In the meantime rub a ceramic of glass baking dish with soft butter and sprinkle with a little caster sugar.
In a large bowl sift together the flour, baking powder, salt and add the caster sugar. In a separate bowl whisk together the eggs and milk. Make a well in the flour and slowly whisk in the milk mixture incorporating more and more flour until you have a smooth batter.
Lay the rhubarb evenly amongst the bottom of the baking dish and pour over the batter.
Bake for 25-30 minutes or until golden and set.
Serve warm with icing sugar.