Rhubarb and Almond Clafoutis Recipe
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.
