Spring Fling Recipe: Rhubarb Clafoutis
Clafoutis is a type of crustless French egg custard. The traditional French clafoutis is apparently made with unpitted sweet cherries, but you can use any kind of soft fruit. My favorite is to use rhubarb. Most people have never heard of clafoutis, but it is delicious and easy. And best of all, I think it tastes better cold (it is certainly easier to eat), so you can make it in advance and refrigerate until needed.
For the Spring Fling party I doubled the recipe and made two clafoutis. I did not toss the rhubarb in sugar as I have before and while it was still delicious, I think I like it better tossed with a little sugar beforehand. It just adds that extra mellow sweetness that takes this over into dessert territory.
This particular recipe is mainly stolen and partially adapted from Orangette:
1-2 cups chopped rhubarb tossed in sugar (optional, but will make things a little sweeter)
3 large eggs
1/3 cup granulated sugar
1 cup milk
1 teaspoon vanilla
1/2 cup all-purpose flour
pinch of salt
Preheat your oven to 350 F. Lightly butter a 9 inch glass pie plate. Sprinkle chopped rhubarb evenly over the bottom.
In a large bowl (one with a spout is helpful) whisk eggs and sugar together until pale, approximately 1 minute. Add milk, vanilla, and salt and whisk to combine. Sprinkle flour over batter in stages and whisk between each stage until smooth. Pour gently over fruit.
Bake for 45 to 50 minutes or until puffed up and golden brown on top and brown on the bottom (this is where a clear glass pie plate helps). Remove from the oven and let cool 20 to 30 minutes. The clafoutis will deflate as it cools.
Cut into wedges and serve warm, at room temperature, or chilled. Serve plain or with powdered sugar or whipped cream. Makes eight servings.
Clafoutis is fantastic the next day eaten straight from the fridge for breakfast. You do not even need a plate and fork – just eat it with your hands.