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Rhubarb Clafoutis

400g (14oz.) Caster Sugar
280g (10oz.) Flour
1 tsp. Baking Powder
4 Eggs
225g (8oz.) Melted Unsalted Butter
Grated Juice and Rind of One Orange
I Bunch Rhubarb
2 tablespoons Sugar


Chop the rhubarb into chunks and pput into a pan with the sugar.
Cook these together for about two minutes only, until the juice starts to run but the pieces are still firm.

Mix together the sugar, flour and baking powder in a bowl.
Make a well in the centre.
Break the eggs into the well and beat them with a whisk gradually
Incorporating the dry ingredients.
As the mixture thickens add the melted butter and the zest and juice of the orange.
Pour this mixture into a tart tin or quiche tin ( not one with a removable base)
Push the pieces of rhubarb one by one into the batter.
Bake this at 150C. 300F.Gas 4 for 35 to 40 mts.
This must be served from the tin either hot from the oven or at room temperature with some whipped cream.



March 31, 2009 12:42 PM | 0 Comments
  Martin Dwyer
Consultant Chef