Recipe Rhubarb Clafoutis

This rhubarb clafoutis is a very easy dessert to prepare in 20 minutes. The flavors of vanilla and cinnamon blend harmoniously with the rhubarb for a deliciously indulgent finish. Serve it with vanilla ice cream or kirsch-flavored whipped cream to enhance this dessert.

Preparation: 20 minutes
Cooking: 45 minutes

INGRÉDIENTS500 g Rhubarb 60 g Flour 200 g Heavy cream 1 Vanilla bean 0.5 tbsp. 1 teaspoon Cinnamon150g Sugar3 Large Eggs20 cl Milk1 tbsp Icing Sugar1 pinch Salt2 tsp Sugar

PRÉPARATION

1. Peel the rhubarb, make a slit in the skin at one end of the stalk, and pull it off in one go. Repeat this process all the way around the stalk, then pull it off in the other direction and repeat.
2. Cut the stalks into 4 cm (1.5 inch) pieces. Blanch them for 2 minutes in boiling water. Let them drain.
3. Preheat the oven to 210°C (410°F).
4. Generously butter a porcelain, Pyrex, or earthenware baking dish. Sprinkle it with sugar.
5. Split the vanilla bean in half lengthwise and scrape out the tiny black seeds with a small spoon or knife.
6. Crack the eggs into a bowl.
Add the flour, milk, cream, sugar, salt, vanilla seeds, and cinnamon. Beat the mixture with a fork.
7. Pour it into the dish. Distribute the rhubarb pieces evenly. Press them lightly into the batter.
8. Place the dish in the oven and bake for 40 minutes, until the batter has puffed up around the rhubarb and is golden brown.
9. Dust the cake with powdered sugar as soon as it comes out of the oven and serve it warm or cold.