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Ruby Tandoh's Rhubarb clafoutis

Clafoutis batter is similar in composition to pancake batter, only richer

(thanks to an ample measure of double cream) and lighter (due to less flour).

It should emerge from the oven tender and quivering.

Serves 4-6

30g unsalted butter

2 large eggs

60g plain flour

100g caster sugar

150ml double cream

50ml milk

2 tsp vanilla extract

A pinch of salt

300g rhubarb, trimmed to 5-7cm lengths

Icing sugar, to serve

1 Preheat the oven to 180C/350F/gas mark 4 and choose a baking tin or ovenproof

dish roughly 15x22cm.

2 Melt the butter over a low heat. In a large bowl, whisk the eggs with the

flour and the sugar until smooth and creamy. Add the double cream, milk,

vanilla extract, salt and half of the melted butter. Whisk to combine.

3 Grease the dish with the remaining melted butter and arrange the rhubarb in

it. Pour over the batter. Bake for 35-40 minutes. The clafoutis is ready when

puffy, golden and barely quivering. Don t worry if it sinks as it cools this

is normal. Serve warm, dredged with icing sugar.