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

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