Strawberry rhubarb clafoutis
The classic clafoutis with cherries is already delicious, but this fresh strawberry rhubarb clafoutis is even better. Is that even possible? Yes, it certainly is! Be sure to try it!
Servings: 2 people
Ingredients
- 140 grams strawberries chopped
- 140 grams rhubarb chopped
- 2 eggs medium
- 100 ml semi-skimmed milk
- 2 tsp vanilla extract
- pinch salt
- 30 grams all purpose flour
- 2 tbsp fine granulated sugar
Equipment
- 2 Ramekins 10-12 cm/4-5 inch each
Instructions
- Grease two oven dishes, each 12 cm in diameter, and sprinkle with fine granulated sugar. Spread the strawberries and rhubarb over the top.
- Beat the eggs, milk, vanilla extract, salt, flour and sugar into a smooth batter and divide evenly over the two dishes.
- Bake the clafoutis in a preheated oven at 200°C/390℉ (conventional oven) for 25-30 minutes until done.
How to store
Cover and store the clafoutis in the refrigerator for 1-2 days.