Rhubarb Ginger Clafouti
 
Cook time
Total time
 
Tart, sweet rhubarb and tangy ginger come together in this easy yet beautiful dessert. An eggy batter is poured over the rhubarb, and bakes in to a soft, custard-like dessert.
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • Rhubarb:
  • 2 cups rhubarb, diced into 2-inch pieces
  • 1 Tbsp ginger marmalade
  • .
  • Clafouti
  • 2 tbsp butter, melted
  • 3 eggs
  • ⅓ cup granulated sugar
  • 1 cup milk
  • 1½ tsp vanilla extract
  • Pinch salt
  • ½ cup all-purpose flour
  • .
  • Icing sugar (optional)
Instructions
  1. Preheat oven to 350°F.
  2. In a small bowl, combine the rhubarb and marmalade until evenly coated. Transfer the rhubarb mixture to a 9" pie plate and spread in an even layer. Roast for 8 minutes until rhubarb has slightly softened. Remove from heat and let cool to the touch.
  3. Using a pastry brush, coat the tops of the rhubarb and sides of the pan with the melted butter.
  4. In a medium bowl, whisk eggs until frothy. Whisk in sugar, milk, vanilla, and salt. Sift the flour into the wet ingredients (sifting will help prevent clumping) and whisk until just combined.
  5. Pour the batter over the cooled rhubarb mixture.
  6. Bake for 35-40 minutes until clafouti is set but slightly jiggly when shaken, and a toothpick inserted in the center comes out clean.
  7. Serve warm (or cold!), dusted with icing sugar.
Notes
Serve clafouti warm for a custard-like dessert, or chilled or room temp for a firmer dessert.
Recipe by Port and Fin at https://portandfin.com/rhubarb-ginger-clafouti/