Rhubarb Clafouti
Adapted from The Joy of Cooking
This easy, custard-like dessert comes from France, and can be adapted to use any fruit. A little dusting of powdered sugar complements the tart taste of the rhubarb.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
4 egg
1⁄2 cup sugar
1 cup milk
2 teaspoons vanilla extract
3⁄4 cup flour, all-purpose
pinch salt
1 pound rhubarb
sugar, powdered
Instructions
Preheat oven to 375F. Butter a 10-inch deep pie pan. Beat eggs and sugar until frothy. Add milk and vanilla and beat until smooth. Stir in flour and salt. Distribute chopped rhubarb over the bottom of the pan. Pour the batter over the rhubarb and place the pan on a baking sheet. Bake for 10 minutes; reduce oven temperature to 350 and bake until the top has puffed (it will sink upon cooling) and a toothpick inserted in the center comes out clean, about 35 minutes more. Transfer to a rack and cool for about 20 minutes. Dust with powdered sugar. Serve in wedges.