Monday, December 24, 2012

Rhubarb Clafoutis

Sense of Home Kitchen

Rhubarb Clafoutis
~Sense of Home Kitchen, adapted from the May 1994 Bon App├ętit magazine~

Traditionally the French dessert called a clafoutis is made with cherries and when made with other fruit the dessert is properly called a flaugnarde. The clafoutis should have plenty of air in it before baking so the whisking process is important.  It will rise around the edges while baking and the edges will fall back down after it is out of the oven and cooling (as seen in the photos above).

Serves 6

4 large eggs
3/4 cup granulated sugar
1/8 teaspoon salt
1/3 cup all-purpose flour, plus 2 tablespoons
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 teaspoon orange extract (vanilla can be substituted)
1 teaspoon grated orange peel
1 1/2 cups fresh rhubarb or 10 ounces frozen rhubarb, thawed and well-drained

Powdered sugar

Preheat oven to 325°F.  Generously butter a 9-inch-diameter deep-dish glass pie plate.  Beat eggs, 3/4 cup granulated sugar, and salt in a medium bowl to blend.  Whisk in the 1/3 cup flour.  Add milk, butter, extract, and orange peel and whisk until smooth.

Mix the 2 tablespoons of flour with the fresh or thawed and very well-drained rhubarb.  Place rhubarb and flour mixture in the bottom of the prepared pie plate.  Pour custard over rhubarb.

Bake until clafoutis is set in center and golden on top, about 1 hour 10 minutes.  Allow to cool slightly.  Sprinkle powdered sugar over the top and serve lukewarm.