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Rhubarb and Almond Clafoutis Recipe

Rhubarb and Almond Clafoutis Recipe

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Rhubarb and Almond Clafoutis Recipe

Clafoutis is like a French version of baked custard.

Sliced rhubarb is baked in a lemon zested clafoutis of eggs, ground almonds, cream and milk with sliced almonds and served with whipped cream.

  • 6 eggs, well beaten

  • pinch salt

  • 130g caster sugar

  • 40g ground almonds

  • 10g flour

  • zest of 1 lemon

  • 300ml milk

  • 500ml cream

  • 500g rhubarb, sliced into 5cm long pieces

  • 40g sliced almonds

Preheat the oven to 180°C

Put the eggs, salt, sugar, ground almonds, flour, milk and 300ml of the cream into a mixing bowl and mix well.

Pour into an ovenproof dish.

Distribute the rhubarb evenly in the mixture and sprinkle the sliced almonds evenly on top.

Place in the oven and cook for 45 minutes or until the clafoutis is well set, browned and puffed up.

Remove from the oven

Whip the remaining cream and serve with the warm clafoutis.

Serves 6.

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