Rhubarb Clafoutis with Vanilla & Lemon – or as I would call it: A Thick Fruit Filled Pancake

Rhubarb clafoutis with vanilla and lemon

One thing that is so great about summer is of course all of the fruit and vegetables it brings. It varies a lot all over the world, and even though we enjoy some of the imported seasonal stuff, I prefer and crave the nordic summer goods throughout the entire season.
Right now it is peas, potatoes, elderflower, tomatoes and strawberries that are on the top of my list. And soon cherries, plums and hip rose will be ripe and ready as well. Veggies as cucumber, cauliflower and zucchini are shining all through the summer – and I am not missing out on these guys, they are in my cooking on a daily basis!
One vegetable (yes it IS a vegetables) that I have already introduced as a favourite, and created  one  or  two  recipes with, is rhubarb. The rhubarb season is actually coming to an end now – but luckily they freeze very well, and you can stuff your freezer and make compotes, ice creams and cakes with the tangy and beautiful stalks the rest of the year.

Rhubarb clafoutis with vanilla and lemon

This cake, or pie if you will, is a classic baked french dessert. It is a spongy and fruit filled cake – that allows you to use whatever seasonal fruit you have on hands. The cake has no real crust you just butter up a pan, add your fruit and pour the pancake-like batter on top. The batter should not be too sweet since the fruit normally provides sweetness on its own. But since rhubarbs are very acidic I have tossed them in a bit of sugar before baking – and some might even wanna add a bit more, depending on the sweetness of your rhubarbs. I have added some whole grain flour to the batter, just to add a little taste, texture and fibre.
This is a summer version of the clafoutis but I can not wait to give it a twist of late summer with blackberries and pears, or a twist of autumn with apples and warm spices. It is a lovely cake and it is actually not too dense and energy filled since it does not have a buttery crust or too much sugar. Stuff it with extra fruit, serve it with fresh yoghurt and have it for breakfast. Or simply serve yourself a big slice with a cup of tea the next time you are sitting in the shadow of a tree and reading a good book.. Ahh that is what I call summer!

Rhubarb clafoutis with vanilla and lemon

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Rhubarb Clafoutis with vanilla & honey

Batter
1/2 cup whole wheat flour (70 g)
3/4 cup pastry flour (100 g)
1 1/4 cup whole milk/soy milk
2 Tbsp melted butter or coconut oil
3 eggs
1/4 cup sugar (50 g)
1 tsp cardamom
1 tsp lemon zest
A pinch of salt

Filling
400 g rhubarbs
1/3 cup sugar (70 g) – more if the rhubarbs are very acidic
1 vanilla pod

To serve
Vanilla ice cream
1-2 Tbsp powdered sugar

Make the clafoutis
Preheat oven to 375 F / 190 C.
Rinse rhubarbs and chop them into smaller pieces. In a bowl combine sugar, vanilla beans and rhubarbs – set a side.
In another bowl combine milk, eggs, cardamom, lemon zest, sugar and 1 Tbsp butter, whisk thoroughly. Sift in the flour while stirring and try to avoid lumps.
Use the rest of the butter to grease a pan (you can use any pie pan or regular baking pans). Add a thin layer of the batter in the bottom and bake it for 5 min. Remove and add all of the rhubarbs and pour the rest of the batter on top of it, making sure to cover the whole surface. Bake the clafoutis for 25-30 min in the top of the oven. It should be golden on the top and slighty mushy inside the cake.

Serve the cake dusted with 1-2 Tbsp of powdered sugar and preferable with a scoop of vanilla ice cream.

Rhubarb clafoutis with vanilla and lemon