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Rhubarb Clafoutis

Seasonal British fruit is sparse during spring, so three cheers for pretty pink forced rhubarb. It’s actually a vegetable but makes such tasty desserts, who are we to judge?

  • Timer Prep 15 min
    Cook 45 min
  • Chart 409.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Trim and cut the rhubarb into 5cm lengths.

Method

  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Arrange the rhubarb in a single layer in a shallow roasting tin.
  2. 2 Split the vanilla pod in half lengthways and scrape out the seeds using the tip of a small knife.
  3. 3 Dot the seeds over the rhubarb, along with the butter. Drizzle over the honey and roast for 15 minutes until tender.
  4. 4 Arrange the cooked rhubarb in a shallow baking dish.
  5. 5 Put the ground almonds, flour, caster sugar, eggs, egg yolks and double cream in a bowl. Whisk with an electric hand whisk until smooth, then pour over the rhubarb.
  6. 6 Bake for 25-30 minutes until golden. Serve immediately.
  • Average per serving
  • Calories 409.0kCal
  • Fat31.3g
  • Saturated15.3g
  • Salt0.17g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg