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Strawberry-Rhubarb Clafouti

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Strawberry-Rhubarb Clafouti

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Though the term is vaguely Italian-sounding, clafouti actually originated in France. It refers to a dish created by combining fruit (cherries are traditional) and pancake-like batter in a pan, and baking to create an almost cobbler-like fruit confection. This simple dessert highlights the flavor of fresh fruit — berries, peaches, apples, pears — very nicely.

At a glance

Prep
Bake
Total
Yield
8 servings

Nutrition information

Ingredients

Fruit

  • 4 cups ripe strawberries, washed and stemmed
  • 1 cup rhubarb (about two 10″ stalks), washed and diced
  • 1/4 cup (4 tablespoons) butter
  • 1/3 cup sugar

Batter

  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 3/4 cup light cream
  • 1 teaspoon vanilla extract
  • confectioners’ sugar or glazing sugar, for dusting

Fruit

  • 23 1/2 ounces ripe strawberries, washed and stemmed
  • 4 1/4 ounces rhubarb (about two 10″ stalks), washed and diced
  • 2 ounces butter
  • 2 1/4 ounces sugar

Batter

  • 2 1/4 ounces sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3 ounces King Arthur Unbleached All-Purpose Flour
  • 6 ounces light cream
  • 1 teaspoon vanilla extract
  • confectioners’ sugar or glazing sugar, for dusting

Fruit

  • 665g ripe strawberries, washed and stemmed
  • 120g rhubarb (about two 10″ stalks), washed and diced
  • 57g butter
  • 64g sugar

Batter

  • 64g sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 85g King Arthur Unbleached All-Purpose Flour
  • 170g light cream
  • 1 teaspoon vanilla extract
  • confectioners’ sugar or glazing sugar, for dusting

Instructions

  1. Preheat your oven to 350°F. Grease a 9″ or 10″ deep-dish (at least 1″ deep, preferably deeper) pie pan, casserole dish or cake pan.
  2. To make the fruit: Halve the strawberries.
  3. Melt the butter in a large sauté pan over medium heat.
  4. Add the rhubarb, and then place the strawberries on top. Let the fruit cook for about 5 minutes, giving the pan a gentle shake occasionally to be sure it’s not sticking. The idea is to reduce the juices without turning the berries to total mush.
  5. Sprinkle the 1/3 cup sugar over the berries, stir, and bring the mixture to a boil. Continue boiling gently for 4 to 5 minutes, until the mixture thickens slightly. Remove the pan from the heat and set the fruit aside while making the batter.
  6. To make the batter: Whisk the sugar, salt and eggs in a medium-sized bowl until light.
  7. Add the flour and whisk until combined.
  8. Stir in the cream and vanilla, and pour the batter into the pan.
  9. To combine: Spoon the berries and juice over the batter. Don’t worry, they’re supposed to sink in; a thin layer of batter will remain on the bottom.
  10. Place the clafouti into the oven and bake it for 45 to 50 minutes, until the cake is puffy and browned on top.
  11. Dust with glazing or confectioners’ sugar and serve warm, with whipped cream or ice cream.
  12. Any leftovers may be refrigerated for up to 5 days.

Nutrition Information

  • Serving Size139g
  • Servings Per Batch8
Amount Per Serving:
  • Calories217
  • Calories from Fat
  • Total Fat13g
  • Saturated Fat
  • Trans Fat
  • Cholesterol111mg
  • Sodium96mg
  • Total Carbohydrate6g
  • Dietary Fiber2g
  • Sugars18g
  • Protein3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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