Rhubarb Clafoutis

Seasonal rhubarb gives a delicious twist to the French classic dessert

Rhubarb portrait1.jpeg

Serves 6

butter, for greasing
450g rhubarb
150g caster sugar
3 large eggs
75g plain flour
150ml double cream
150ml milk
1 tsp vanilla extract
icing sugar, for dusting

Preheat the oven to 180°C and butter a 23cm square oven dish.

Cut the rhubarb into 2 inch pieces and toss in 50g of the sugar. Spread evenly in the bottom of the dish.

Whisk together the remaining sugar, eggs, flour, double cream, milk and vanilla extract. Pour the batter over the rhubarb and place in the oven.

Bake for 25 minutes or until golden on top and just set but with a slight wobble. Dust with icing sugar before serving.

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