Clafoutis à la Rhubarbe

Rhubarb bundle in the fridge and no idea what to do with it.

I followed my own advise and asked Pinterest for rhubarb recipes in 3 languages. German, English and French.

The English rhubarb idea is sitting on a shelf in my mind :-).

The French recipe just went into the oven.

I love Clafoutis. I have already posted 4 on this blog, either sweet or savoury.

The preparation time is short. Clean the rhubarb two hours before you start the other ingredients. Cut it in small chunks and place it in a bowl. Sprinkle 1 tbsp brown sugar on top, mix and let it sit covered. The rhubarb will loose some of its tartness.

Recipe for a 15x22 cm baking dish:

400 g cleaned rhubarb, 1 tbsp brown sugar

2 eggs, 80 g brown sugar, 1 tbsp vanilla sugar

45 g flour, pinch of salt, 1/2 tsp baking powder

150 ml double cream, 80 ml milk, 2 tbsp brown sugar

Butter for the dish

Preheat the oven 180 C.

In a bowl whisk sugars and eggs together until frothy. 

Mix flour, salt and baking powder and stir it in. Finish with cream and milk.

Let the batter rest 10 min. Butter the baking dish and scatter the rhubarb on the bottom. Pour the batter on top.

Sprimkle the brown sugar on top.

Bake for 40 min. Let it sit for 30 min before serving it.