Award Winning Food, Drink & Travel Magazine

TheTaste.ie
Vanilla and Rhubarb Clafoutis Recipe from Properfood.ie
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Vanilla and Rhubarb Clafoutis Recipe from Properfood.ie

As September arrives, fruits are plentiful and heavy with sugar. There are so many ways to enjoy them. You can make tarts and jams, pies and chutneys. You can even go wild and eat them straight from the tree, should you ever be so lucky. But one of my favourite ways to prepare fruits is a clafoutis.

Clafoutis is an old fashioned “house wife” type of cake. The most traditional version is a cherry clafoutis. But I like to play with flavours and I think this vanilla and rhubarb clafoutis works a treat.

Ingredients:

– 1 tablespoon of vanilla sugar
– 3 sticks of rhubarb
– Butter for greasing the pan
– 60 g of flour
– ½ teaspoon baking powder
– 3 large eggs
– 60 g sugar
– 300 ml milk
– ½ teaspoon vanilla extract
– 1 teaspoon of ginger powder

Method:

1. Pre-heat your oven to 180 C (gas mark 5) and butter your dish.
2. Cut your rhubarb and place it in your buttered dish.
3. Sprinkle the rhubarb with the vanilla sugar and place in the pre-heated oven for 5 min.
4. While the rhubarb is in the oven, put all your batter ingredients in your blender and mix it until smooth.
5. Remove the dish from the oven and pour the batter over the rhubarb.
6. Return to the oven to bake for 35 to 40 min or until the cake is golden.
7. Serve lukewarm.

RECIPE BY KATIA VALADEAU OF PROPERFOOD.IE

Katia ValadeauKatia Valadeau is the creator of Proper Food, a blog that features recipes that are simple, practical and delicious.

Originally from Paris, Katia now lives in Dublin and loves cooking with fresh, seasonal and locally sourced products.

For more information and to discover exciting recipes from around the world please visit properfood.ie.

@ProperFood_ie ProperFood.ie

 

MORE EASY RECIPES
Recently Added

 Receive regular updates, special offers, reviews, competitions and much more..