Rhubarb Clafoutis
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 rods rhubarb
- 50 grams sugar
- butter
- powdered sugar
For the dough:
- 100 ml milk
- 150 ml cream
- 100 g suar
- 3 egg (s)
- 25 g flour
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Cut the rhubarb into pieces approx. 2 cm long, place on a baking sheet, sprinkle with the sugar and add 4 teaspoons of water. Bake at 190 ° C for 6 - 8 minutes. Carefully pour into a large sieve and allow to drain. Collect the juice.
- Butter a baking dish and add the rhubarb pieces.
- Mix the dough ingredients together and pour over the rhubarb.
- Bake for 25 to 30 minutes at 190 ° C, the dough should tear off a little at the ends of the rhubarb. If the dough is still too soft, just bake for a few more minutes, up to a maximum of 40 minutes.
- Take out of the oven and let rest for about 10 minutes. The dough will collapse a bit, this cannot be avoided and does not affect the good taste.
- Before serving, brush with the collected juice and dust with powdered sugar.
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