I would call this a rhubarb clafoutis, but Ralph thought it was more of a rhubarb souffle. So we agreed it could be called either. It does behave a bit like a souffle too as it rises quite a bit in the oven and fairly quickly deflates after it’s take out of the oven.
This one continues the week of the rhubarb features. Keep in mind that it does need a little bit of sweetness on the side and a vanilla ice cream is perfect. Without the little side to the dish it will be quite bland. We had run out of vanilla ice cream and only had one with chocolate bits left. That turned out to fit very well too actually.
5 – 7 rhubarb stalks
50 grams sugar
1 tsp vanilla sugar
Clean and peel the rhubarb. Cut into small dices and out in a bowl. Sprinkle the sugar and vanilla sugar on top and toss gently. Leave in the bowl to marinate while you mix the clafoutis mixture.
300 ml milk
25 grams sugar
1/2 vanilla pod (seeds only)
300 ml all purpose flour
20 ml melted butter
Icing sugar for decoration
Turn the oven on to 175 degrees Celsius.
Whisk milk, egg, sugar, vanilla, butter and flour together in a bowl. Whisk the batter until it is nice and smooth.
Grease a pie form or similar (20*20 cm or 20 cm diameter sized).
Pour a thin layer of batter into the form and put it in the over to cook for 5 minutes. Take the form out and put the rhubarb into the form. Spread it out evenly and then pour the remainder of the batter over.
Cook for an additional 30-40 minutes until the cake is nice and golden and fairly solid.
Take it out of the oven, sprinkle some icing sugar on top and serve immediately with vanilla ice cream or some whipped cream.
This could also be served with whipped cream with vanilla, vanilla yoghurt or vanilla quark. As mentioned, it definitely needs that little bit of vanilla and sweetness to enhance the flavor of the cake. In many ways, I’d think of this similar as I would serving an apple cake. If you like custard, you could also serve it with that.
Do you have any good suggestions for what to make with rhubarb? We still have plenty in the garden, so I am very open to suggestions.