Clafoutis.

That’s NOT a term you expected to see next on my blog, but please bear with me.

We’re home to the Heartland after our six weeks spent redoing our family’s investment home in the Outer Banks. But I’m waiting to share my Before and After photos until I get the professional photos of the finished house! So in the meantime I’ll share this yummy dessert I created yesterday.

What is a Clafoutis? It’s a baked French dessert that usually contains black cherries or some other fruits like apples or pears. But since my gorgeous rhubarb is still thriving I decided to “color outside the lines” and try using it. Let me tell you…it was a delicious choice!

My rhubarb plants are well over one hundred years old! They were planted generations ago on the farm where I grew up, and where my brother still lives. And about ten years ago my dear brother Tom surprised me by digging up some of those stalks and transplanting them at our house while we were in Florida. I came home that Spring to these gorgeous beauties. And rhubarb desserts have been the delicious result ever since then. (I love my big bro Tom!)

Yesterday I made dinner for lunch since we were planning to head to the ball park to our granddaughter’s double header softball game, but those games were cancelled at the last minute. So since we’d already had dinner for lunch I decided to make nothing but dessert for our second “dinner.” (I’m kind of a rebel.) 🙂

I had never before made a Clafloutis. And I love to try new things. So I looked online and found a recipe called “Roasted Rhubarb Clafouti” on a site called The Kitchn. I soon realized I had all the ingredients I needed to make my very first Clafloutis…using my fresh, diced rhubarb.

I diced it and added sugar and cinnamon. And I let it sit for about ten minutes to release some liquid from the rhubarb.

Then I poured it into my 9 inch cast iron skillet and I baked it for about 20 minutes at 350 degrees.

Next I removed it from the oven and allowed it to cool to just barely warm.

While it cooled I mixed up the eggy custard batter mixture and poured it over the baked rhubarb.

Then back into the oven it went to bake until that custard layer was cooked.

It smelled as good as it looked!

Of course I changed that online recipe a little bit, just to make it mine. (It’s my pesky rebel gene again!) So I added a little more sugar and an extra cup of chopped rhubarb to the online recipe. And I baked it my a nine inch cast iron skillet.

But enough about all of that.

Check out the finished dessert!

Peepaw ate his topped with ice cream, and I added a glob of whipped cream to the warm Clafloutis.

And I saved the leftovers in the refrigerator since many folks say they also like that dessert served cold.

So I bet you can guess what I’m having for breakfast today! 🙂

SPOILER ALERT:

Oh My LORD!!! Ice cold from the fridge and topped with whipped cream??? THE BEST BREAKFAST EVER!!! Yippee!!!!

I can assure you a Rhubarb Clafoutis is a dessert you’ll want to try.

Thanks again to the website The Kitchn for the basic recipe. And now go make it your own.

Ingredients

3 Cups Fresh Rhubarb Diced
3 Tblsps Sugar
1/2 tsp. Cinnamon
1/2 Cup Sugar
3 Large Eggs
1 tsp. Real Vanilla Extract
1 Cup Whole Milk
1/2 Cup Flour
2 tsps. Lemon Zest
1 pinch Salt
Powdered Sugar Dusting If Desired.

Instructions

Preheat oven to 350 degrees.
Combine the diced rhubarb with the 3 T. Sugar and Cinnamon and set aside for about 10 minutes to dissolve the sugar and bring out the juices from the rhubarb.
Then spread the rhubarb mixture into the bottom of a 9 inch cast iron skillet or an 8x8 baking dish or a 9 inch pie pan.
Roast that mixture for 15-20 minutes until the rhubarb is soft and the juices are bubbling.
Then ALLOW TO COOL until the mixture is just warm to the touch.
Then whisk together the Eggs, 1/2 Cup of Sugar and Vanilla.
Next, whisk in the Milk.
Then whisk in Flour, Lemon Zest and Salt. (This mixture must be vigorously whisked to insure no flour lumps. If you're concerned about that just add the flour from a sifter or pressed through a strainer to make sure no flour clumps will remain in the batter.) This mixture can be prepared up to 30 minutes ahead of time, according to the website The Kitchn.
Pour the batter over the roasted rhubarb mixture and bake for 35-40 minutes at 350 degrees. Bake until toothpick inserted in center comes out clean. Clafouti will puff up but will collapse once it begins to cool.
Serve warm for a custard like dessert, or for a firmer dessert it can be served at room temperature or even cold from the refrigerator.
Dust with Powdered Sugar if desired.

Ingredients

Instructions

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