Rhubarb, Strawberry and Ginger Clafoutis
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g rhubarb, peeled and chopped
- 100 g strawberries
- 1 teaspoon ginger, fresh
- 4 egg (s)
- 130 g suar
- 1 teaspoon vanilla sugar
- 250 ml whole milk
- 100 grams flour
- 0.5 ½ pack baking powder
- Fat for the shape
- Icing sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Beat eggs, ginger, sugar and vanilla sugar until frothy. Add the flour and baking powder. Stir in the milk. Warning: the dough is very runny, don`t worry, you did everything right.
- Grease the baking pan and line it with the rhubarb and strawberries. Pour the dough over the fruit and bake for about 35 - 40 minutes at 180 ° C.
- I sprinkle the clafoutis with some powdered sugar. Clafoutis tastes lukewarm and cold.
- The recipe is very easy and tastes really amazing.
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