Sunday, July 21, 2013
rhubarb clafoutis
- 5 ounces rhubarb (about 1 thin stalk), trimmed and cut into 1-inch pieces
- ¾ cup sugar, divided
- 3 eggs
- ⅓ cup all-purpose flour
- ½ cup milk
- ½ cup heavy cream
- ½ vanilla bean pod, seeds scraped
Preheat the oven to 350 degrees F. Add the rhubarb and ¼ cup of the sugar to the bottom of an 8-inch tart pan and toss until evenly distributed. Set aside. In a medium-sized bowl, whisk the eggsuntil well beaten. Sift the flour into the bowl and whisk to combine well. (Sifting flour minimizes the occurrence of lumps in the batter.) Add the remaining ½ cup of the sugar, milk, heavy cream, and the vanilla bean seeds to the bowl, whisking until well combined and thickened.
Pour the batter over the rhubarb-sugar mixture and place the tart pan in the oven. Bake until the edges pull away from sides of the tart pan and the top is golden brown, about 25 to 30 minutes. Serve warm.
Pantry Note: Leftover clafoutis can be stored in the fridge, well covered, for up to three days. Save the vanilla bean pod for making vanilla sugar, or if you can’t find a vanilla pod, add a spoonful of vanilla extract to the batter, instead.
# posted by Chelsea @ 10:29 AM 
