Rhubarb clafoutis

Name: Rhubarb clafoutis
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Rhubarb; 1 TABLESPOON + 100 g sugar; 4 Eggs (size M); 1 pinch Salt; 1 package Vanillin sugar; 3-4 Tbsp Whipped cream; 2 TABLESPOONS Orange liqueur; 125 g Flour; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Rhubarb
1 TABLESPOON + 100 g sugar
4 Eggs (size M)
1 pinch Salt
1 package Vanillin sugar
3-4 Tbsp Whipped cream
2 TABLESPOONS Orange liqueur
125 g Flour
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Clean, wash and slice the rhubarb. Sprinkle with 1 tablespoon of sugar and let it stand. Separate the eggs. Mix egg yolks, salt, vanilla sugar and 50 g sugar with the whisk of the hand mixer until creamy.
2
Stir in cream, orange liqueur and flour. Beat the egg whites until stiff, then add 50 g sugar. Fold the beaten egg whites into the dough in 2 portions. Spread half the rhubarb in a greased ovenproof dish (approx. 26 cm Ø) or pan (upper Ø approx. 30 cm) and pour the mixture on top.
3
Spread the rest of the rhubarb on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Dust the clafoutis with icing sugar. Serve with vanilla sauce.