Rhubarb clafoutis: the easy recipe
Discover this rhubarb clafoutis recipe. A soft, melt-in-your-mouth, and above all, delicious clafoutis to enjoy from spring until early summer!
Ingredients · Servings 8 people
- 600g rhubarb
- 140 g sucre
- 60g flour
- 3 eggs
- 20 cl cream
- 20 cl milk
- 1 sachet of vanilla sugar
Method · 10 min
- Preheat the oven to 210°C (gas mark 7). Whisk the eggs with the flour, add the milk and cream, then the sugar and vanilla sugar.
- Add the rhubarb and pour everything into a buttered cake or tart tin. Sprinkle the top with sugar.
- Bake for 30 minutes. Let cool and serve chilled.
- Rhubarb 600 g
- Sucre 140 g
- 60g of flour
- Egg 3
- Cream 20 cl
- Milk 20 cl
- Vanilla sugar 1 sachet
