Rhubarb Clafoutis

Rhubarb Clafoutis

• • 1 tablespoon butter

  • 3/4 pound rhubarb, chopped

  • 3 eggs, room temperature

  • 1 1/3 cups whole milk

  • 1/2 cup all-purpose flour

  • 1/4 cup almond meal

  • 1 teaspoon vanilla

  • 1/2 teaspoon cinnamon

  • 2 tablespoons Contreau (orange liqueur)

  • 3/4 cup granulated sugar, divided

  • powdered sugar

  • freshly whipped cream, optional

Preheat the oven to 350. Rub the butter inside a deep-dish pie pan or baking dish. Scatter the chopped rhubarb in the pan.

In a blender, combine the eggs, milk, flour, almond meal, vanilla, cinnamon, liqueur and all but 2 tablespoons of the granulated sugar; blend for 30 seconds, then pour the batter over the rhubarb. Sprinkle the reserved 2 tablespoons granulated sugar over the batter; the sugar on top will caramelize into a beautiful golden crackly crust.

Bake for about 45-55 minutes, until the clafoutis is puffed, a knife comes out mostly clean, and the crust on top is golden brown. Cool slightly, then serve warm or at room temperature, garnished with powdered sugar and whipped cream.

Yields 8-12 servings

Recipe from Curly Girl Kitchen