by Heather Harris Brady
I have a feeling this is a pretty old recipe, I found it in one of my vintage Farm Journal Pie cookbooks and tweaked it. They call it Rhubarb Popover, which is kind of true, but I like the name clafouti because that sounds more like a dessert.
Either way, it goes together really quickly and comes out of the oven as a lovely crusty amalgamation of fruit and a custard-like center.I think you could successfully sub in blackberries, raspberries, black cherries or pineapple for the rhubarb. I served it warm with scoops of vanilla ice cream and fresh strawberries on top, but you could also just give it a quick shake of powdered sugar and call it a day.
This is so easy you can slide it in the oven when you sit down to dinner and it will ready by dessert!
Rhubarb Clafouti, Makes six generous servings
- 2 eggs
- 3/4 c. milk
- 3/4 c. flour
- 1/2 t. baking powder
- 1/4 c. butter
- 1-1/2 c. diced fresh rhubarb
- Powdered sugar for garnish
- Vanilla ice cream, optional
Preheat the oven to 425. Put the butter in a 9″ pie dish and put it in the oven to melt.
Combine the eggs and milk in a bowl, add the flour and beat it until smooth.
When the butter is bubbling, pull the pie dish back out of the oven and pour the batter into the hot dish.
Put the fruit in the center and return it to the oven. Bake about 20-25 minutes, until puffed and golden brown.
Cut into wedges and serve. This is best eaten straight away, any leftovers should be covered and refrigerated, then rewarmed.