Rhubarb Clafoutis

Before starting this Rhubarb Clafoutis recipe,organise all the necessary ingredients.

Place the frozen rhubarb in a food tray...

... and sprinkle with 2 tablespoons of vergeoise dark brown sugar. Refrigerate for 2 hours.

Pour the milk in a saucepan...

... add the whipping cream and bring to a boil.

In the meantime, place the eggs in a bowl...

... add the vergeoise dark brown sugar...

... and blanch with a whisk.

Add the salt...

... flour...

... and combine with a whisk...

... until smooth and homogeneous.

Add the whisky and combine again.

Pour the boiling milk and cream over the preparation while whisking.

Grease the bottom and sides of a baking dish with a knob of soft butter...

... as shown in the photo.

Take the rhubarb out of the fridge...

... and arrange the rhubarb chunks at the bottom of the dish.

Cover with the hot clafoutis batter...

... and fill up to the rim. The quantities listed here are for a 700ml dish, serving 4.

Place the dish on a baking sheet.

Bake in a fan-assisted oven at 180°C (gas 4) for 40 minutes.

The clafoutis should rise during baking. It will fall and deflate while cooling down.

Remove from the oven and leave to cool at room temperature. This clafoutis is delicious served at room temperature. Store in the fridge if needed. Enjoy!