Name: Rhubarb clafoutis
Yield: 2 servings
Cuisine: Bake
Ingredients: 1.00 rhubarb; 5.00 ml butter for greasing; 60.00 ml sugar; 1.00 orange zest only; 1.00 cinnamon stick; 1.00 orange juice; castor sugar for sprinkling; 3.00 eggs; 120.00 g flour cake; salt pinch; 50.00 g castor sugar; 375.00 ml milk; 15.00 ml brandy; 20.00 ml butter

Recipe Disclaimer

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Ingredients (14)

FILLING

1.00	rhubarb
5.00 ml	butter — for greasing
60.00 ml	sugar
1.00	orange — zest only
1.00	cinnamon — stick
1.00	orange juice
	castor sugar — for sprinkling

BATTER

3.00	eggs
120.00 g	flour — cake
	salt — pinch
50.00 g	castor sugar
375.00 ml	milk
15.00 ml	brandy
20.00 ml	butter

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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.