rhubarb clafoutis

In dessert on July 3, 2013 at 2:10 pm

well, my friends, here we are in our fabulous new kitchen. this place just makes me want to cook fabulous dishes and plate them up all pretty. so, i’m making a new-kitchen resolution to go through the almost 400 recipes i’ve bookmarked over the years and either cook them or toss the recipe. no more lollygagging. besides, what’s the point of saving recipes if they just sound good and you never make them? it’s like leaving money in the bank.

in 2006, i took an amazing trip to france with my mum and grandmother. we ate so much great food, but one dish that really sticks out in my mind was a cherry clafoutis that mamacooks made. i don’t think i had had clafoutis before then, but it was cherry season and while we were driving around the countryside, there were tons of roadside stands selling the freshest, yummiest cherries we had ever had. my mom decided the best – and easiest, in a borrowed kitchen – way to enjoy them was a clafoutis.

i haven’t been able to get it out of my head since, so when i came across this recipe for roasted rhubarb and vanilla bean clafouti (rhubarb being one of my favorites), i just had to bookmark it. and when we needed a summery dessert to christen our new home, this had to be it.


he’s also never had clafoutis before, so i was excited to knock his socks off.

unfortunately, i messed it up.

it was still edible (gobble-able, really), but i need to make it again. this time without leaving out a very important ingredient. this is my brain on vacation.

clafoutis is so easy. first, you prepare your fruit. the rhubarb was tossed in sugar and then roasted at 350 degrees for about 20-25 minutes, until it got a little caramelized. depending on your fruit, you could just do a sugar toss, or use them straight up.


once the rhubarb cools a little, i broke up a tablespoon or so of butter and scattered it on top, rubbing a little extra up the sides of the dish.


the batter is 1/3 cup sugar, 3 eggs, a teaspoon or more of vanilla, one cup milk (if you lose your mind and leave out the milk, know that your clafoutis will still be edible, it just won’t be appropriately custardy. at all), half cup flour, zest of half a large lemon, and a pinch of salt. whisk it all together well, and pour over the fruit in an 8- or 9-inch dish.


bake at 350 until it gets a little golden on the edges.


enjoy hot, or room temp for breakfast (if you have any left over!)


welcome to the new neighborhood!


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