You’re essentially making a custard minus the stovetop cooking. Spread the rhubarb in the bottom of an 8x8" baking dish or 9" pie pan. Pour the clafoutis batter into the prepared baking dish and top with the sugared rhubarb. Tune in each week as we bring accessible baking straight to your home kitchen. We love to feel like we’re in the kitchen with you. Apple Rhubarb PieRhubarb Cornmeal CakeSweet Pea and Pistachio CakeStrawberry Hand Pies. Heat oven to 350°F. Blend in a couple tablespoons of melted butter, 2 TB elderflower syrup (optional) and 1/2 cup flour. It needs to be deep enough to allow for about a doubling in size when the custard puffs, so keep that in mind. I had a beautiful bunch of rhubarb and decided to make a rhubarb clafoutis for dessert tonight. A couple of our contributors avoid dairy milk so we usually try to offer recipes with substitutions for milk so we can all make the recipes. The baking dish needs to be greased before the batter is poured in, and you can use either softened butter or coconut oil for that. A clafoutis will puff up and has an eggy consistency so it should be kind of custardy. Bake for 40-45 minutes, or until the edges and top of the clafoutis are golden and the middle is just set. That doesn’t mean you did anything wrong, it’s just how this dessert works. Add The clafoutis will probably have puffed up quite significantly in the oven and it will fall when it comes out. For the filling, melt the butter over a medium heat in a frying pan. Add the milk and vanilla, whisking again to combine, followed by the flour, ½ cup (50 g) of sugar, and salt. https://www.seriouseats.com/recipes/2011/04/rhubarb-clafoutis-recipe.html With a whisk, mix just until blended and smooth, Butter a shallow baking pan (I use my large cast iron skillet) and arrange the roasted rhubarb (I also drizzled the juices) in the bottom of the pan. We’ve used lilac sugar (see below) but plain sugar is good too. Think a slightly less over the top Dutch baby, which is pretty much an American take on the clafoutis. STEP 2 Combine 1/3 cup sugar and nutmeg in bowl. Add the flour, sugar, and salt, mix again, and that’s it. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. © 2020 Baked The Blog. Preheat the oven to 180C/350F/Gas 4. Eggs are whisked until foaming, then mixed with the milk and vanilla. BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. Forced rhubarb tends to be a bit more mild and sweet. And if you really want to impress some people, drop off a clafoutis at their house with a jar of lilac sugar attached! We made this rhubarb clafoutis with another spring favourite, lilac sugar. Shake the jar once per day, and when the flowers show signs of turning brown, sieve them out. It doesn’t matter what colour your rhubarb is other than for aesthetic purposes. Or leave it plain with vanilla, it’s just as good. in diameter. Pour the batter over the top and bake in a 360 degree oven for about 35-40 minutes until set and golden. Preheat the oven to 400°F (200°C) and grease a 20 cm (8 in) baking dish with butter or coconut oil. Any type of granulated sugar can be used here – cane, regular granulated, demerara, even coconut sugar. (Confusing names, we know.). Light spelt flour can replace all purpose but we haven’t tried using gluten free flour. Here’s a lovely gluten free clafoutis recipe if you need one. Dust with confectioners sugar and serve warm, but is fine served cold. It’s one of the first things to come out in spring, delightfully tart, and that beautiful subtle shade of pink when cooked. Grease a baking dish – the one pictured is 20cm (8in.) This site uses affiliate links. * This is one can of full-fat coconut milk. That pale green rhubarb from your garden is going to taste just as good – probably better, if you grew it! Cool the clafoutis for 15 minutes before serving. In this case, a can of full-fat coconut milk is perfect for the clafoutis since it’s already 400ml (13.5 oz.). If you’ve never had a clafoutis, you’re in for a treat. The rhubarb should be cut before the batter is mixed and tossed with a bit of sugar. Gently mix until just combined. Bonus, it's made with just 7 ingredients!. I had a beautiful bunch of rhubarb and decided to make a rhubarb clafoutis for dessert tonight. This might be a great treat for brunch. Combine the rhubarb with the sugar and cinnamon in a small bowl and set aside for 5-10 minutes to dissolve the sugars and begin extracting the rhubarb juices. Leftovers will keep for a day or two in a sealed container in the refrigerator. Since lilacs and rhubarb usually come out at around the same time, it’s a perfect pairing. If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! Through BAKED, there will be something for everyone. It freezes wonderfully so if you have an excess, just cut it up and pop it in the freezer for later use in rhubarb cobbler, jam, and crumble. It’s the easiest thing to make: Roast cleaned rhubarb with a drizzle of orange or lemon juice and several tablespoons of brown sugar in a 375 degree oven for about 18 minutes or until tender. Combine 4 slightly beaten eggs with 1 cup of fine sugar. Made with just 7 ingredients! Your email address will not be published. Top the clafoutis with the last remaining tablespoon (`6 g) of sugar. A beautiful spring dessert, rhubarb clafoutis is simple, delicious, and makes the most of that first spring vegetable (yes, it's a vegetable!). Roast uncovered for 15-20 minutes, until the rhubarb is soft and the juices are bubbling. If you don't have access to raw cane or turbinado sugar, you can substitute granulated sugar or organic golden sugar in, but use the weight measurements so the clafoutis isn't overly sweet. It’s not necessary, of course, but adds a subtle and very pleasant flavour to the clafoutis. Add the Your email address will not be published. Thomasina Miers’ recipe for blood orange and rhubarb clafoutis. If you just have skim milk around, you can mix it with a couple tablespoons of heavy cream or do half coffee cream and half skim milk. – as this pink variety. We have not tested this, but think it would work. In a large bowl, whisk the eggs until foamy. Cranberry Pistachio Shortbread With White Chocolate, Dairy or coconut milk (more on that below), 2 cups (250 g) rhubarb, cut into 9 cm (3 inch) pieces, ½ cup + 3 tbsp (70 g) raw cane or turbinado sugar, divided, 1-¾ cups (400 ml) full-fat milk or canned coconut milk*, Butter or coconut oil for greasing the pan. 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