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in diameter. Here’s a lovely gluten free clafoutis recipe if you need one. Preheat the oven to 180C/350F/Gas 4. Dust with confectioners sugar and serve warm, but is fine served cold. Otherwise, full fat milk is the way to go. Light spelt flour can replace all purpose but we haven’t tried using gluten free flour. Every one of us at BAKED loves rhubarb with a passion. We have not tested this, but think it would work. STEP 2 Combine 1/3 cup sugar and nutmeg in bowl. Leftovers will keep for a day or two in a sealed container in the refrigerator. Add the Preheat the oven to 400°F (200°C) and grease a 20 cm (8 in) baking dish with butter or coconut oil. If you’ve never had a clafoutis, you’re in for a treat. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. Any type of granulated sugar can be used here – cane, regular granulated, demerara, even coconut sugar. Forced rhubarb tends to be a bit more mild and sweet. Combine 4 slightly beaten eggs with 1 cup of fine sugar. Heat oven to 350°F. Add one cup half and half, a splash of good vanilla, a pinch of cinnamon and a pinch of cardamom. Eggs are whisked until foaming, then mixed with the milk and vanilla. Or leave it plain with vanilla, it’s just as good. This might be a great treat for brunch. Thomasina Miers’ recipe for blood orange and rhubarb clafoutis. All in one bowl! Add A clafoutis will puff up and has an eggy consistency so it should be kind of custardy. Roast cleaned rhubarb with a drizzle of orange or lemon juice and several tablespoons of brown sugar in a 375 degree oven for about 18 minutes or until tender, Combine 4 slightly beaten eggs with 1 cup of fine sugar. You’re essentially making a custard minus the stovetop cooking. Add the milk and vanilla, whisking again to combine, followed by the flour, ½ cup (50 g) of sugar, and salt. Spread the rhubarb in the bottom of an 8x8" baking dish or 9" pie pan. We’re riding the rhubarb train right now, with this apple rhubarb pie last week and more rhubarb recipes to come. The rhubarb should be cut before the batter is mixed and tossed with a bit of sugar. In a pinch, use ghee or a mild oil, like avocado. As you can see in the pictures, the rhubarb we’ve used is quite vibrantly pink. Pour the batter over the top and bake in a 360 degree oven for about 35-40 minutes until set and golden. A couple of our contributors avoid dairy milk so we usually try to offer recipes with substitutions for milk so we can all make the recipes. – as this pink variety. Bonus, it's made with just 7 ingredients!. Pour the clafoutis batter into the prepared baking dish and top with the sugared rhubarb. Top the clafoutis with the last remaining tablespoon (`6 g) of sugar. Cranberry Pistachio Shortbread With White Chocolate, Dairy or coconut milk (more on that below), 2 cups (250 g) rhubarb, cut into 9 cm (3 inch) pieces, ½ cup + 3 tbsp (70 g) raw cane or turbinado sugar, divided, 1-¾ cups (400 ml) full-fat milk or canned coconut milk*, Butter or coconut oil for greasing the pan. It’s not necessary, of course, but adds a subtle and very pleasant flavour to the clafoutis. It’s the easiest thing to make: Roast cleaned rhubarb with a drizzle of orange or lemon juice and several tablespoons of brown sugar in a 375 degree oven for about 18 minutes or until tender. If you don't have access to raw cane or turbinado sugar, you can substitute granulated sugar or organic golden sugar in, but use the weight measurements so the clafoutis isn't overly sweet. And if you really want to impress some people, drop off a clafoutis at their house with a jar of lilac sugar attached! This site uses affiliate links. Cool the clafoutis for 15 minutes before serving. Tune in each week as we bring accessible baking straight to your home kitchen. Rachel Roddy’s recipe for maritozzi cream buns. It doesn’t matter what colour your rhubarb is other than for aesthetic purposes. The baking dish needs to be greased before the batter is poured in, and you can use either softened butter or coconut oil for that. With a whisk, mix just until blended and smooth, Butter a shallow baking pan (I use my large cast iron skillet) and arrange the roasted rhubarb (I also drizzled the juices) in the bottom of the pan. It’s one of the first things to come out in spring, delightfully tart, and that beautiful subtle shade of pink when cooked. BAKED is a collaborative, creative project by some of your favourite Canadian bloggers. Required fields are marked *. We’ve used lilac sugar (see below) but plain sugar is good too. Mix to coat the rhubarb in the sugar and set aside. Pour the custard into the dish, top with the rhubarb in any pattern you like, top with more sugar, and bake. Combine the rhubarb with the sugar and cinnamon in a small bowl and set aside for 5-10 minutes to dissolve the sugars and begin extracting the rhubarb juices. Since lilacs and rhubarb usually come out at around the same time, it’s a perfect pairing. Grease a baking dish – the one pictured is 20cm (8in.) The clafoutis will probably have puffed up quite significantly in the oven and it will fall when it comes out. It’s a French pudding dessert that should be made with cherries – this is actually a Flaugnarde as it doesn’t include cherries, but, you know, colloquialisms – made very simply with eggs, milk, sugar, and a bit of flour. A beautiful spring dessert, this rhubarb clafoutis is simple, delicious, and makes the most of that first spring fruit. For the filling, melt the butter over a medium heat in a frying pan. Roasted rhubarb arranged in baking pan or cast iron skillet. If you want to make your own lilac sugar, simply mix white sugar with lilac blossoms in a jar and gently shake. Apple Rhubarb PieRhubarb Cornmeal CakeSweet Pea and Pistachio CakeStrawberry Hand Pies. Your email address will not be published. It freezes wonderfully so if you have an excess, just cut it up and pop it in the freezer for later use in rhubarb cobbler, jam, and crumble. We made this rhubarb clafoutis with another spring favourite, lilac sugar. Made with just 7 ingredients! A beautiful spring dessert, rhubarb clafoutis is simple, delicious, and makes the most of that first spring vegetable (yes, it's a vegetable!). That pale green rhubarb from your garden is going to taste just as good – probably better, if you grew it! If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! * This is one can of full-fat coconut milk. In this case, spring rhubarb takes the centre stage. In this case, a can of full-fat coconut milk is perfect for the clafoutis since it’s already 400ml (13.5 oz.). Roast uncovered for 15-20 minutes, until the rhubarb is soft and the juices are bubbling. © 2020 Baked The Blog. Through BAKED, there will be something for everyone. Bake for 40-45 minutes, or until the edges and top of the clafoutis are golden and the middle is just set. It’s forced rhubarb, meaning that it was grown undercover and is available before rhubarb grown outdoors. As you can see above in the ingredients, we say either dairy milk or coconut milk can be used for this recipe. Heat the oven to 350°F. (Confusing names, we know.). I had a beautiful bunch of rhubarb and decided to make a rhubarb clafoutis for dessert tonight. Shake the jar once per day, and when the flowers show signs of turning brown, sieve them out. We love to feel like we’re in the kitchen with you. It needs to be deep enough to allow for about a doubling in size when the custard puffs, so keep that in mind. If you just have skim milk around, you can mix it with a couple tablespoons of heavy cream or do half coffee cream and half skim milk. Think a slightly less over the top Dutch baby, which is pretty much an American take on the clafoutis. It will puff up significantly in the oven and fall when removed, this is normal. Your email address will not be published. https://www.seriouseats.com/recipes/2011/04/rhubarb-clafoutis-recipe.html It’s the easiest thing to make: Blend in a couple tablespoons of melted butter, 2 TB elderflower syrup (optional) and 1/2 cup flour. Rhubarb does need quite a bit of sugar and so this clafoutis has a bit more than you’d typically see with the classic cherry version. That doesn’t mean you did anything wrong, it’s just how this dessert works. Preheat the oven to 400°F (200°C) and grease a 20 cm (8 in) baking dish with butter or coconut oil. 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