Rhubarb Clafoutis w. Vanilla & Lemon
Rhubarb Clafoutis with Vanilla & Lemon
Servings 0
Calories 1021kcal
Ingredients
Rhubarb Clafoutis with vanilla & honey
Batter
- 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
Filling
- 400 g rhubarbs
- ⅓ cup sugar more if the rhubarbs are very acidic
- 1 vanilla pod
To serve
- Vanilla ice cream
- 1.5 tbsp powdered sugar
Instructions
- 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.
Nutrition
Calories: 1021kcal | Carbohydrates: 190g | Protein: 37g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 192mg | Potassium: 754mg | Fiber: 17g | Sugar: 79g | Vitamin A: 727IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 8mg