Hello, I’m Kate. Today, I will show you a way to make rhubarb clafoutis (use exact same method for apples and pear too) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rhubarb clafoutis (use exact same method for apples and pear too) Recipe
Rhubarb clafoutis (use exact same method for apples and pear too) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Rhubarb clafoutis (use exact same method for apples and pear too) is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook rhubarb clafoutis (use exact same method for apples and pear too) using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rhubarb clafoutis (use exact same method for apples and pear too):
- Take For the rhubarb
- Prepare 4 sticks rhubarb
- Take 1 spoon sugar
- Prepare 1 teaspoon vanilla extract
- Take 1 spoon butter
- Take For the clafoutis
- Take 50 g sugar
- Get 50 g plain flour
- Get 3 eggs
- Prepare 175 mL milk
- Take 60 mL double cream
- Make ready Butter for the cake dish
- Prepare Icing sugar for decoration
Steps to make Rhubarb clafoutis (use exact same method for apples and pear too):
- Preheat the oven on 180°C. Start by washing and chopping the rhubarbs into quite thick chunks approximately about 3-4 cm long. In a frying pan add some butter and one melted add the rhubarb and a teaspoon of vanilla and a spoon of sugar. Cool for approximately 2 minutes
- Lay the rhubarb on the dish and set aside to cool down.
- In a large bowl mix the sugar and the flower with a pinch of salt. Add the three eggs beaten. Finally add the milk and the cream and mix well
- Put the butter on top of the rhubarb. Put in the oven for about 30 min. Leave it to cool down and sprinkle with icing sugar before serving
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