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Rhubarb clafoutis (use exact same method for apples and pear too)
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Gaia RivaRhubarb clafoutis (use exact same method for apples and pear too)
Ok this is very very similar to the berries clafoutis that I made recently but for rhubarb pear and apples the methodology varies slightly. So here it goes
Ingredient
4 sticks
rhubarb
50 g
sugar
1 teaspoon
vanilla extract
1 spoon
butter
50 g
plain flour
3
eggs
175 mL
milk
60 mL
double cream
Cooking instructions
* Step 1
Preheat the oven on 180°C. Start by washing and chopping the rhubarbs into quite thick chunks approximately about 3-4 cm long. In a frying pan add some butter and one melted add the rhubarb and a teaspoon of vanilla and a spoon of sugar. Cool for approximately 2 minutes
* Step 2
Lay the rhubarb on the dish and set aside to cool down.
* Step 3
In a large bowl mix the sugar and the flower with a pinch of salt. Add the three eggs beaten. Finally add the milk and the cream and mix well
* Step 4
Put the butter on top of the rhubarb. Put in the oven for about 30 min. Leave it to cool down and sprinkle with icing sugar before serving
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