Juicy rhubarb clafoutis

Name: Juicy rhubarb clafoutis
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp Grease; 400 g Rhubarb; 1 TABLESPOON + 50 g + 50 g sugar; 4 Eggs (Gr. M); 1 package Vanilla sugar; 7-10 Tbsp Salt; 5 TABLESPOONS Whipped cream; 3 TABLESPOONS Orange juice; 125 g Flour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp Grease
400 g Rhubarb
1 TABLESPOON + 50 g + 50 g sugar
4 Eggs (Gr. M)
1 package Vanilla sugar
7-10 Tbsp Salt
5 TABLESPOONS Whipped cream
3 TABLESPOONS Orange juice
125 g Flour
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Grease an ovenproof dish (approx. 26 cm Ø). Clean, wash and cut the rhubarb into pieces. Sprinkle with 1 tbsp. sugar and leave to stand for approx. 10 minutes.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate eggs. Beat the egg whites until stiff and allow 50 g sugar to trickle in. Chill the beaten egg whites. Whisk the egg yolks, 50 g sugar, vanilla sugar and 1 pinch of salt until creamy.
3
Alternately stir in cream, orange juice and flour. Fold in 2 portions of beaten egg white.
4
Put half the rhubarb in the mould. Pour egg mixture over it. Spread the remaining rhubarb on top. Bake in a hot oven for about 35 minutes. Cover with aluminium foil at the end of the baking time so that the surface does not become too brown.
5
Remove the clafoutis from the oven, dust with icing sugar and serve while still warm. Serve with vanilla cream sauce or ice cream.