Juicy rhubarb clafoutis

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
4.5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Grease
  • 400 g Rhubarb
  • 1 TABLESPOON + 50 g + 50 g sugar
  • 4 Eggs (Gr. M)
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 5 TABLESPOONS Whipped cream
  • 3 TABLESPOONS Orange juice
  • 125 g Flour
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Grease an ovenproof dish (approx. 26 cm Ø). Clean, wash and cut the rhubarb into pieces. Sprinkle with 1 tbsp. sugar and leave to stand for approx. 10 minutes.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate eggs. Beat the egg whites until stiff and allow 50 g sugar to trickle in. Chill the beaten egg whites. Whisk the egg yolks, 50 g sugar, vanilla sugar and 1 pinch of salt until creamy.

  3. 3

    Alternately stir in cream, orange juice and flour. Fold in 2 portions of beaten egg white.

  4. 4

    Put half the rhubarb in the mould. Pour egg mixture over it. Spread the remaining rhubarb on top. Bake in a hot oven for about 35 minutes. Cover with aluminium foil at the end of the baking time so that the surface does not become too brown.

  5. 5

    Remove the clafoutis from the oven, dust with icing sugar and serve while still warm. Serve with vanilla cream sauce or ice cream.

Nutrition Facts

KCAL
380 kcal
CARBS
56 g
FATS
11 g
PROTEINS
12 g