Subj : Ruby Tandoh's Rhubarb Clafoutis To : All From : Ben Collver Date : Thu May 23 2024 09:30:37 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruby Tandoh's Rhubarb Clafoutis Categories: French Yield: 4 Servings 30 g Unsalted butter 2 lg Eggs 60 g Plain flour 100 g Caster sugar 150 ml Double cream 50 ml Milk 2 ts Vanilla extract 1 pn Salt 300 g Rhubarb; trimmed to 5-7 cm -lengths Icing sugar; to serve Clafoutis batter is similar in composition to pancake batter, only richer (thanks to an ample measure of double cream) and lighter (due to less flour). It should emerge from the oven tender and quivering. Preheat the oven to 180°C/350°F/gas mark 4 and choose a baking tin or ovenproof dish roughly 15x22 cm. Melt the butter over a low heat. In a large bowl, whisk the eggs with the flour and the sugar until smooth and creamy. Add the double cream, milk, vanilla extract, salt, and half of the melted butter. Whisk to combine. Grease the dish with the remaining melted butter and arrange the rhubarb in it. Pour over the batter. Bake for 35-40 minutes. The clafoutis is ready when puffy, golden and barely quivering. Don't worry if it sinks as it cools this is normal. Serve warm, dredged with icing sugar. Recipe by Ruby Tandoh Recipe FROM: MMMMM .