Recipe - Rhubarb clafoutis

by Mads
January 15, 2007 at 21:55 | categories: food, cooking

Rhubarb clafoutis

I've written about this before in A birthday dinner. I also promised a recipe, but never got around to it.
The recipe is from the book "Fem kokkehuer" in the chapter from Fakkelgården / Christian Bind. The lousy translation to English and the Notes are by me.

200 g rhubarb (peeled NOTE: 1)
0.3 L cream
0.1 L milk
5 egg yolks
100 g sugar
20 g potato flour NOTE: 2
2 vanilla beans NOTE: 3
50 g butter NOTE: 4

Cut the rhubarb in pieces and fry it in the butter. Drip off excess liquid in a sieve.
Bring milk and cream to the boiling point.
Mix egg yolks, sugar, potato flour, vanilla and add the cream/milk mixture.
Put the rhubarb in an oven proof dish, pour the milk mixture over and bake in the oven for 30 - 40 minutes at 180 C.
Eat while warm.

My Notes:
  1. I don't think the peeling is necessary with all types of rhubarb
  2. You could probably use corn flour instead
  3. I'm guessing this is for the smaller vanilla beans and would probably only use one if I got a really large bean
  4. Unsalted butter

As the image above suggests, this clafoutis is a bit temperamental and will fall like a souffle if your timing isn't right (as it wasn't for me when I got around to taking the picture).
The recipe suggests serving a German Ausleese Riesling or an American Late Harvest. Years back, I had it with a very good Austrian Eiswein and that worked absolutely perfectly.