Rhubarb clafoutis


Ingredients 16
Servings 2
Time

Ingredients

  • FILLING
  • 1
    bunch rhubarb, cleaned
  • 5
    ml
    butter for greasing
  • 60
    ml
    sugar
  • 1
    orange, grated peel
  • 1
    cinnamon stick
  • 1
    orange, juice
  • castor sugar for sprinkling
  • BATTER
  • 3
    eggs
  • 120
    g
    cake flour
  • pinch salt
  • 50
    g
    castor sugar
  • 375
    ml
    milk
  • 15
    ml
    brandy
  • 20
    ml
    butter
 

Method

 
FILLING: Using a vegetable peeler, remove fibrous ribs from rhubarb and then dice. Grease a wide, shallow ovenproof dish with butter. Line with rhubarb. Sprinkle sugar and grated orange peel over, tuck in cinnamon stick and pour in orange juice. BATTER: Beat eggs lightly in a bowl. Blend in sifted flour and salt and stir in castor sugar. Heat milk until lukewarm and gradually pour into egg mixture, stirring continuously. Stir in brandy. Pour over rhubarb and dot with butter. Bake in centre of a 220 ºC oven for 25 to 30 minutes. When cooked, rhubarb will have risen to top and batter will have set like a baked custard. Sprinkle thickly with castor sugar and serve lukewarm or cold, with or without thick cream.
 

Read more on: bake
 

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