Summer is in full swing and you know what that means – fresh, delicious fruits and veggies galore!
I’m particularly fond of Nordic summer produce like peas, potatoes, elderflowers, tomatoes, and strawberries. But, as the season progresses, I can’t wait for cherries, plums, and hip roses to come into the season as well. And let’s not forget about summer staples like cucumber, cauliflower, and zucchini – they’re always a staple in my cooking during the summer months.
One vegetable that I absolutely adore and have already shared a couple of recipes for is rhubarb. Unfortunately, the rhubarb season is coming to an end, but the good news is that they freeze really well. So, I’ll be stocking up my freezer and using them to make compotes, ice creams, and cakes all year round.
Today, I want to share a recipe for a classic French dessert that is perfect for summer – a fruit-filled cake (or pie, if you will). The great thing about this recipe is that you can use whatever seasonal fruit you have on hand. The cake doesn’t have a traditional crust, instead, you butter a pan, add your fruit, and pour the batter on top. The batter is not overly sweet since the fruit provides its own sweetness. But, since rhubarb is quite acidic, I added a bit of sugar before baking. I also added some whole-grain flour to the batter for added taste, texture, and fiber.
This is a summer version of the clafoutis, but I can’t wait to give it a twist with late-summer fruits like blackberries and pears, or even apples and warm spices in the fall. It’s a lovely cake that’s not too dense or heavy since it doesn’t have a buttery crust or too much sugar. You can even stuff it with extra fruit and serve it for breakfast with fresh yogurt. Or, simply enjoy a big slice with a cup of tea while sitting in the shade of a tree and reading a good book.
Now that’s what I call summer!
Rhubarb Clafoutis w. Vanilla & Lemon
Rhubarb Clafoutis with vanilla & honey
- ½ cup whole wheat flour
- ¾ cup pastry flour
- 1½ cup whole milk/soy milk
- 2 tbsp melted butter or coconut oil
- 3 eggs
- ¼ cup sugar (50 g)
- 1 tsp cardamom
- 1 tsp lemon zest
- A pinch of salt
- 400 g rhubarbs
- ⅓ cup sugar more if the rhubarbs are very acidic
- 1 vanilla pod
- Vanilla ice cream
- 1.5 tbsp powdered sugar
- 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.