Recipe Classic Rhubarb Clafoutis

Rhubarb clafoutis is so simple and makes a perfect easy brunch. Serve straight from the pan with powdered sugar or a dollop of ice cream.

Prep: 15 minutes
Cook: 45 minutes

INGRÉDIENTS

• 1 tbsp unsalted butter
• 3 eggs (large)
• 1/2 cup 100g sugar
• 350 ​​ml whole milk
• 1/2 cup 70g all-purpose flour
• 1 tbsp vanilla
• 1/2 tsp kosher salt
• 225g chopped rhubarb
• Powdered sugar

PRÉPARATION

1. Preheat oven to 350°F.
2. Butter a cast iron skillet, pie plate, or ramekins individual.
3. In a large bowl, whisk together the eggs, sugar, milk, flour, vanilla, and salt until smooth.
4. Pour evenly into the buttered pan. Spread the rhubarb evenly over the custard.
5. Bake the clafoutis until the custard is set, slightly risen, and golden brown, about 35 to 45 minutes.
6. Let cool and dust with powdered sugar.