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
Rhubarb Clafoutis
Rhubarb Clafoutis

Instructions

  1. 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.
  2. Butter a baking dish and add the rhubarb pieces.
  3. Mix the dough ingredients together and pour over the rhubarb.
  4. 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.
  5. 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.
  6. Before serving, brush with the collected juice and dust with powdered sugar.

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