Clafoutis is a French dish similar to an Eve’s pudding. They are traditionally made with cherries, but I love it made with rhubarb. For simplicity, I make mine in an oven proof frying pan, but you can do this in two stages and transfer the rhubarb to a baking tray before topping with the batter and baking. It is a very forgiving dish if you get your timing right and lends itself to countless variations.
3 big stalks of rhubarb, about 400g 1 tbsp/25g/1oz butter
1 tbsp/25g/1oz brown sugar
1 tbsp/25g/1oz butter, melted
3 tbsp/75g/3 oz caster sugar
2 tbsp/50g/2oz self raising flour
2 tbsp/50g/2oz ground almonds
3 eggs, beaten
- Preheat the oven to 180 C/350F/Gas 4/5
- Prepare the rhubarb – top and tail and slice each piece in half lengthways and then cut into pieces.
- Heat a medium sized frying pan on a low – medium heat and melt 1tbsp of butter.
- Add the rhubarb and cook gently for 5 minutes. The fruit should start to soften and give off a little liquid. Add the sugar and turn the heat up slightly and cook for a further few minutes or until a light glossy caramel has formed and then remove from the heat. This is where you need to be attentive as it only takes moments for the caramel to catch and burn.
- If your frying pan is oven safe you can finish the dish off in the pan, alternatively, transfer the caramelized rhubarb to medium sided round or oval ovenproof dish.
- To make the batter, beat the eggs, milk, caster sugar and melted butter together and then fold in the flour and ground almonds, you are after a batter with a smooth dropping consistency like loose double cream.
- Spread the batter over rhubarb bake for 15 – 20 minute until golden.
Serve warm or at room temperature.