Mains · Finnish

Rhubarb Clafoutis

Name: Rhubarb Clafoutis
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Finnish
Ingredients: 400 gunit fresh rhubarb; 1 tbsp butter for greasing the dish; 0.5 dl sugar; 4 eggs; 1.5 dl wheat flour; 1 dl sugar; 1 tsp vanilla sugar; 0.25 tsp salt; 1 carton heavy cream 2 dl; 25 gunit butter, melted; vanilla ice cream or vanilla sauce; (powdered sugar)

Clafoutis, a French baked dessert, is now made with fresh rhubarb. The texture resembles a traditional pancake but is wonderfully sweet and custard-like.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Peel the rhubarb if necessary. Halve the rhubarb stalks lengthwise and cut them into pieces that fit your baking dish (about 30 cm x 22 cm). Grease the baking dish and place the rhubarb stalks in it. Measure the sugar into the dish as well and toss the rhubarb in the sugar. Arrange the rhubarb pieces casually in the dish.
2
In a bowl, whisk together the eggs, sugar, wheat flour, vanilla sugar, and salt using a balloon whisk. Finally, whisk in the cream and melted butter. Mix until smooth.
3
Pour the batter into the baking dish over the rhubarb.
4
Bake in a 200-degree (Celsius) oven for 35–40 minutes or until the pancake is set and has gained a bit of color. The clafoutis should remain moist and slightly custard-like in the center. Allow the clafoutis to cool until lukewarm.
5
Dust the surface with powdered sugar. Serve with vanilla ice cream or vanilla sauce.