Rhubarb Whole Wheat Clafoutis

I would like to present to you another happy Spring recipe: Rhubarb Clafoutis!  It is based on the first recipe I ever posted on the blog: Quince Clafoutis.

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The boyfriend loved this one enough to have two servings after a giant Kale Caesar Salad dinner, and a serving for breakfast the next morning too.  The next night, he asked if I could make another one.  So I think this is officially a winner!

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We serve this in big rectangular slices, dusted with icing sugar.  There’s a little cafe here in Toronto (called Clafouti) that serves individual clafoutis, baked in ramekins.  And they are oh-so-darling.  I think they would make a much more impressive dessert for a dinner party that way, but no one has ever complained about it coming out of my baking dish.

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This is definitely going to be going on the recipe rotation whenever rhubarb is in season.

And it will just have to fight with Rhubarb, Pear & Ginger Crisp and Rhubarb Steamed Puddings for worldwide rhubarb dessert domination!  (Oh, I’d forgotten about those steamed puddings until writing this post now… I’m thinking I know what I’m doing with my latest batch of rhubarb currently in the fridge!)

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Yup, rhubarb clafoutis. My new favourite.

And when it’s no longer rhubarb season, you can use any other fruit you’d like, providing you with the possibility of clafoutis all year round.  You’re welcome.

Rhubarb Whole Wheat Clafoutis
Inspried by Julia Child’s Mastering the Art of French Cooking and my own Quince Clafoutis, Serves 6-8

Boozy-Fruit:

  • 3 c. rhubarb, sliced
  • 1/3 c. crystallized cane sugar
  • 1/4 c. orange liqueur (I used Cointreau)

Batter:

  • liquid drained from rhubarb, plus enough milk (skim/soy/almond) to make 1/4 c. liquid
  • 1/3 c. sugar
  • 3 eggs, beaten lightly
  • 1 tbsp. vanilla extract or paste
  • zest of 1 orange
  • 1/4 tsp. sea salt
  • 2/3 c. whole wheat flour
  • 2 Tbsp. icing sugar, for dusting (optional)

Preheat oven to 350F.

Mix “boozy-fruit” ingredients together, and let stand for 30 minutes.  Drain the liquid from the “boozy-fruit” mixture, and use in batter.

Combine batter ingredients in a blender, and blend for 1 minute.  (This also can be done by hand, if you don’t have a blender).

Grease a 20×20 cm (8×8″) baking dish with butter.  Place “boozy-fruit” into dish, and top with batter.  Bake at 350F for 1 hour.

Remove from oven, and let cool for 5-10 minutes.  Dust with icing sugar, and serve warm or at room temperature.  Extra delicious served with a little jug of maple syrup, or vanilla ice cream.

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Categories: Dessert, Vegetarian

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2 Comments on “Rhubarb Whole Wheat Clafoutis”

  1. June 25, 2011 at 1:30 pm #

    I’ve never made a clafoutis but I like the idea of the individual ones, I’m a sucker for a little ramekin! I have cherries but not the patience to pit them and rhubarb is prohibited here, it’s poisonous to goats apparently, hilarious!! 😀

Trackbacks/Pingbacks

  1. Roasted Root Vegetable & Leek Pie in a Whole Wheat Crust | The Kitchen Operas - January 3, 2012

    […] can’t wait to make a Clafoutis in my new pie dish!  And tons more savoury pies — I’ve been thinking about a mushroom […]

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