Rhubarb Clafoutis

The French make this at home in rhubarb season, it's a lovely hot dessert.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Prep: 10 min Cook: 30 min

Ingredients

Rhubarb 350g
Butter (to rub) as required
Eggs 3
Sugar 100g
Salt a pinch
Melted butter 40g
Milk 160ml
Double cream 160ml

Method

1
Rub the butter on the inside of an oven dish.

 
2
Roughly chop the washed rhubarb and place evenly in the dish.
3
In a bowl, add the eggs, sugar, salt, melted butter, milk and cream and mix well.
4
Pour Step 3 over the rhubarb and put in a preheated oven 180C for 30 minutes until nice and golden.
5
When it's cooled, sprinkle with some icing sugar to make it look attractive.

Tips & Note

Don't peel the rhubarb. You could marinate the rhubarb in sprinkled sugar if you like. When I was in France, I visited my chef friend and his mother made a traditional cherry clafoutis. I really like this rhubarb version which I introduced in my cookery school.

Rhubarb Clafoutis

The French make this at home in rhubarb season, it's a lovely hot dessert.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Prep: 10 min

Cook: 30 min

Ingredients

Rhubarb 350g
Butter (to rub) as required
Eggs 3
Sugar 100g
Salt a pinch
Melted butter 40g
Milk 160ml
Double cream 160ml

Rhubarb Clafoutis

Recipe ID :365 Posted on 21 APR 2015

Serves 4

Prep 10min
Cook 30min
views 1,202
printed 88

saved 4

The French make this at home in rhubarb season, it's a lovely hot dessert.

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Ingredients

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350g
as required
3
100g
a pinch
40g
160ml
160ml

Method

Prep
10min
Cook
30min
1
Rub the butter on the inside of an oven dish.

 
2
Roughly chop the washed rhubarb and place evenly in the dish.
3
In a bowl, add the eggs, sugar, salt, melted butter, milk and cream and mix well.
4
Pour Step 3 over the rhubarb and put in a preheated oven 180C for 30 minutes until nice and golden.
5
When it's cooled, sprinkle with some icing sugar to make it look attractive.

Tips & Note

Don't peel the rhubarb. You could marinate the rhubarb in sprinkled sugar if you like. When I was in France, I visited my chef friend and his mother made a traditional cherry clafoutis. I really like this rhubarb version which I introduced in my cookery school.

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