Rhubarb and Vanilla Clafoutis

A tender French pudding-cake featuring vibrant rhubarb stalks, vanilla-infused batter, and finished with a dusting of icing sugar.

Baking Vegetarian Dessert French Rhubarb

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

62.2g

per serving

248.8 g total

Fat

34.6g

per serving

138.4 g total

Protein

12.8g

per serving

51.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Granulated Sugar

For the filling

tbsp

Granulated Sugar

To sprinkle in the dish

120

Caster Sugar

For the batter

piece

Icing Sugar

To taste

Dairy

Butter

Plus extra for greasing

150

Full-Fat Milk

150

Double Cream

piece

Eggs

Free-range whole eggs

piece

Crème Fraîche

To taste

GrainsCereals

Plain Flour

NutsSeeds

piece

Vanilla Pod

Seeds scraped out

Vegetables

400

Rhubarb

Forced, cut into 5cm pieces

Method

Preheat the oven to 180°C.

Melt butter in a frying pan, add rhubarb and 1 tablespoon granulated sugar, and fry for two minutes.

Split the vanilla pod and scrape out the seeds.

Simmer milk, cream, and vanilla in a pan, then set aside to cool.

Whisk eggs until frothy, blend in sugar, fold in flour, and gradually stir in the infused milk mixture.

Grease an ovenproof dish with butter and sprinkle with the remaining granulated sugar.

Arrange rhubarb in the dish, pour over the batter, and bake for 45 minutes until firm.

Serve immediately with icing sugar and crème fraîche.