Easy rhubarb clafout

Name: Easy rhubarb clafout
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 500 g Rhubarb; 150 g Sugar; 60 g Flour; 3 Egg(s); 200 g Thick cream; 20 cl Milk; 1 Vanilla foam; 1 tbsp Ice sugar; 0.5 coffee c. Cinnamon

Total time: 55 min
servings: 6 servings
Dish type: Other

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Contains glutenContains milkVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

15 min

Cook

40 min

Total time

55 min

Ingredients

servings

500 g 500 g Rhubarb
150 g 150 g Sugar
60 g 60 g Flour
3 3 Egg(s)
200 g 200 g Thick cream
20 cl 20 cl Milk
1 gousse 1 Vanilla foam
1 c. à soupe 1 tbsp Ice sugar
0,5 c. à café 0.5 coffee c. Cinnamon

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This recipe is broken down into 7 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Preparation of rhubarb
2
Peel, cut into 4 cm pieces and whiten the rhubarb for 2 min in boiling water.
3
Preheating the oven
4
Preheat the oven to th.6/7 (200°C).
5
Preparation of mould
6
Butter a mould large enough and with high edges, then sugar it as you flour a mould.
7
Mixture of ingredients
8
Mix all ingredients in a salad bowl with a fork.
9
Cooking
10
Pour into the mould and spread the rhubarb. Bake for 40 minutes.

Nutrition

calories: 153
fatContent: 5.3
fiberContent: 1.7
sugarContent: 15.3
sodiumContent: 0.14
proteinContent: 4.4
carbohydrateContent: 21.8
saturatedFatContent: 2.7

Indicative values from the source, for the original recipe.

Source : cuisineaz

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