I had been looking for a way to use up some rhubarb in my fridge & thought why not try using that as the fruit. I know its not traditional but Stacey encouraged me to give try it anyway. I've read that the French leave the cherry pits in clafoutis to add an almond flavor so I decided to add some slivered almonds, plus rhubarb & almond go together so well.
This was a great way to use the rhubarb, it got nice & soft during baking & I liked the tartness against the sweetness of the custard & the powdered. The almonds add some fabulous texture as well as flavor. This is my kind of dessert as its not overly sweet. Matt was happy he finally got to try a clafoutis & discovered he really liked it. It's such a simple dessert I can see making it again & again with different fruits as they come into season.
This recipe made the perfect size for the two of us (ok, big slices) but it can easily be doubled & made in a full-sized pie plate.
Rhubarb & Almond Clafoutis
(Adapted from Stacey Snacks)
unsalted butter
1/2 c sliced rhubarb, slices between 1/4" & 1/2 " thick
1 large egg
1/4 c sugar
2 T corn starch
2 T all-purpose flour
1/2 t vanilla
pinch of salt
pinch of cinnamon
unsalted butter
1/2 c sliced rhubarb, slices between 1/4" & 1/2 " thick
1 large egg
1/4 c sugar
2 T corn starch
2 T all-purpose flour
1/2 t vanilla
pinch of salt
pinch of cinnamon
1/4 c milk
1 T slivered almonds
powdered sugar for dusting
Preheat oven to 350 F.
Generously butter a 6" baking dish. Put the rhubarb slices on the bottom of the dish.
Whisk the egg, sugar & corn starch together until the corn starch is dissolved. Whisk in the flour, vanilla, salt & cinnamon. Whisk in milk. Pour the batter over the rhubarb. Sprinkle the almonds over the top.
Bake for 35 - 40 minutes until the custard has set & is golden brown.
Cool completely then dust with powdered sugar to serve.
2 - 4 servings
1 T slivered almonds
powdered sugar for dusting
Preheat oven to 350 F.
Generously butter a 6" baking dish. Put the rhubarb slices on the bottom of the dish.
Whisk the egg, sugar & corn starch together until the corn starch is dissolved. Whisk in the flour, vanilla, salt & cinnamon. Whisk in milk. Pour the batter over the rhubarb. Sprinkle the almonds over the top.
Bake for 35 - 40 minutes until the custard has set & is golden brown.
Cool completely then dust with powdered sugar to serve.
2 - 4 servings
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As the French say "it's crepe batter poured over fruit!".
ReplyDeleteLove that you were daring and used the rhubarb with almonds!
Aren't they amazingly simple to make? I made one last summer for the first time.
ReplyDeleteI love what you've added to this one--another great way to use rhubarb.
i don't know why i've never even bought rhubarb before... this looks really good
ReplyDeleteit's the simple recipes like this that really taste the best. plus the almonds really make this too.
ReplyDeletei think using cherries that haven't been pitted is just asking for a broken tooth, but i love the addition of almonds! great work, folks. :)
ReplyDeleteI am drooling. This looks phenomenal.
ReplyDeleteOh, this is nice. I've not made one before, but I've got some more rhubarb in the fridge.
ReplyDeleteIs there really no milk or cream in this recipe or was there an accidental omission? Trying to be an optimist, I made a quadruple batch to share. Not bad, but a little more like a popover than a custard-like cake.
ReplyDeleteSky & Sierra's Mom - Yes, I think there should have been milk in it looking at the recipe it was derived from. Not sure how I missed it in writing it up, sorry. I have fixed the recipe.
ReplyDeleteThanks. I'll be anxious to taste the difference. I should share this first batch with my dairy free friends.
ReplyDelete