Rhubarb and Almond Clafoutis

Ingredients

• 120 g All-purpose flour (Sift to avoid lumps)
• 100 g Vanilla sugar (Vanilla-flavored sugar, homemade or store-bought)
• 50 g Almond powder (Adds flavor and lightness)
• 1 pinch Fleur de sel (Enhances the cake's flavor)
• 3 units Eggs (Fresh, at room temperature)
• 100 g Thick crème fraîche (Normandy style) (Adds richness and creaminess)
• 500 ml Whole milk (Use whole milk for more body)
• 40 g Butter (For greasing the pan, unsalted butter at room temperature)
• 300 g Rhubarb (Wash, remove leaves (toxic) and cut into 2 cm pieces)

Instructions

1. Preheating the oven

   Preheat the oven to 200°C.

   Time: PT10M

   Temperature: 200°C

2. Mixing dry ingredients

   In a large bowl, sift 120 g of flour, add 100 g of vanilla sugar, 50 g of almond powder and a pinch of fleur de sel. Mix.

   Time: PT5M

3. Incorporating the eggs

   Break the 3 eggs into the bowl and whisk until the mixture is homogeneous.

   Time: PT2M

4. Adding the cream

   Add 100 g of thick crème fraîche and mix gently.

   Time: PT1M

5. Adding milk and whisking

   Pour in 500 ml of whole milk and whisk vigorously until you obtain a smooth, slightly thick batter, similar to pancake batter.

   Time: PT3M

6. Preparing the rhubarb

   Wash 300 g of rhubarb, remove the leaves (toxic) and the fibrous ends, then cut the stalks into pieces about 2 cm long.

   Time: PT10M

7. Greasing the pan

   Generously butter a 22 cm springform pan (about 40 g of butter).

   Time: PT2M

8. Assembling the clafoutis

   Fold the rhubarb pieces into the batter, stir lightly, then pour everything into the prepared pan.

   Time: PT2M

9. Baking

   Place the pan in the oven and bake for 45 minutes at 200°C. Check doneness by inserting a knife tip into the centre: it should come out clean.

   Time: PT45M

   Temperature: 200°C

10. Rest and unmolding

    Let cool for 5 minutes, then gently unmold the clafoutis.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

10 g

Carbohydrates

38 g

Fat

20 g

Fiber

1 g