Wednesday, June 4, 2008

Rhubarb and Strawberry Clafoutis



When I think of french desserts, I tend to think of something along the lines of our last Daring Baker's challenge. We made L'Opera cake, which consisted of numerous time consuming steps, resulting in a very rich, very decadent, cake. Clafoutis on the other hand, is nothing like L'Opera cake. It's a simple french country dessert with only a few ingredients, more like something your grandmother would make. It's comfort food at it's best. Clafoutis (pronounced kla-foo-Tee) consists of a custard like batter baked over fresh fruit, traditionally cherries.
I came across a recipe for rhubarb and raspberry clafoutis, on Bea's blog La Tartine Gourmande . If you've never visited her site, you're in for a treat. Grab your favorite beverage, go to her blog, and be prepared to stay awhile. Bea is not only a very talented cook, but an amazing photographer as well.
Here in southern Alabama, cherries are not readily available. So inspired by Bea's recipe, I decided to use the rhubarb and strawberries that are in abundance on the farm right now, in my clafoutis.

Ingredients:

1 cup cleaned rhubarb, cut in small sticks
6 oz strawberries
2 eggs
1 cup milk
2 Tbsp sour cream
1/2 cup light brown sugar
1/4 cup sugar for the rhubarb
1/4 cup cornstarch
3 Tbsp all purpose flour
1 teaspoon light rum (or vanilla)
1/4 cup blanched almonds (optional)
Confectioner’s sugar, to sprinkle

Method:

Place the rhubarb in a colander and sprinkle with 1/4 cup sugar. Let rest for 1 hour so that it releases some juice.
Preheat your oven at 400 F. Butter an oven safe baking dish or pie pan.
In a large bowl, beat the eggs with the sugar. Add the cornstarch and flour and mix together.
Mix the sour cream in with the milk and slowly add the milk to batter.
Arrange the fruit, in a buttered oven safe dish, and pour the batter over and sprinkle nuts over top.
Cook for about 30 to 35 min, or until golden in color. Remove from the oven and let cool a little before eating. Sprinkle with confectioner’s sugar. Best when eaten while still warm.

11 comments:

RecipeGirl said...

This does look like some pretty good comfort food!

Patricia Scarpin said...

I have never tried clafoutis, but I can say I'd indulge in this - it looks so delicious!

farida said...

I have made clafoutis using the recipe for the batter from eggs on sunday blog, but with different ingredients. I think next time I'll try your recipe and your filling. Sounds great!

giz said...

Absolutely anything that has a combination of strawberry and rhubarb - such a great flavour combination

Kim said...

I love Clafoutis's so much. I will make this next week, when I score on some serious rhubarb from Alaska. Great post.

noble pig said...

I love clafoutis...just made some recently..this is lovely.

Kevin said...

I really like the sound of a rhubarb and strawberry clafoutis! It looks great!

Dhanggit said...

i already did a dessert with rhubarb and strawberry combination, i can therefore attest that this clafoutis is divine!! great idea to make clafoutis out rhubarb and strawberries

Rosie said...

This is sheer pleasure in a dish with Rhubarb & Strawberries I'm totally sold - wonderful

Rosie x

Camille said...

Looks really yummy. I'm going to have to try your recipe.

Gigi said...

Strawberry and rhubarb is such a wonderful combination. I bet this clafoutis was divine, especially since strawberries are at their peak.