Rhubarb Clafoutis
A Clafouti is a French dish that's a cross bewteen a cake and casserole – a wonderfully refreshing and airy dessert!
Prep Time: about 35 min.
Baking Time: 30 - 35 min.
Difficulty: easy
Yield: serves 2 - 3
Baking Time: 30 - 35 min.
Difficulty: easy
Yield: serves 2 - 3
Ingredients:
- 350g rhubarb
- 160g Frusano Corn Sugaror Frusano Rice Syrup - The Honey Alternative
- 4 eggs
- A pinch salt
- 4 Tbsp. cream (lactose free if necessary)
- 125g flour
Directions:
- Preheat the oven to 180°C.
- Wash the rhubarb and cut it into small pieces. Toss the pieces with 40g Organic Corn Sugar.
- Separate the eggs. Beat the egg whites with 60g Frusano Organic Corn Sugar until stiff peaks form and set aside in a cool area.
- Combine the egg yolks, salt, and the remaining Organic Corn Sugar and mix until creamy. Mix the cream into the flour. Gently fold the whipped egg whites into the batter.
- Add half of the rhubarb mixture to a greased casserole dish, cover with the batter, and top with the remaining rhubarb
- Bake for 30 – 35 minutes.
Have fun cooking and Bon Appetit!
