Description
A simple recipe for a baked custard dessert featuring tart rhubarb and spicy, preserved stem ginger.
Ingredients
Scale
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted, plus more for dish
- 1 cup chopped fresh rhubarb, cut into 1-inch pieces
- 1/4 cup finely chopped stem ginger (preserved in syrup)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 9-inch pie plate or shallow baking dish.
- In a large bowl, whisk the eggs, sugar, and salt until combined.
- Whisk in the flour until mostly smooth. Gradually whisk in the milk and vanilla extract until the batter is smooth. Whisk in the melted butter.
- Scatter the chopped rhubarb evenly over the bottom of the prepared baking dish. Sprinkle the chopped stem ginger over the rhubarb.
- Pour the batter gently over the fruit mixture.
- Bake for 40 to 45 minutes, or until the clafoutis is puffed, golden brown, and a knife inserted near the center comes out mostly clean. The center may still jiggle slightly.
- Let the clafoutis cool on a wire rack for at least 15 minutes before serving.
- Dust with powdered sugar before serving warm or at room temperature.
Notes
- If your rhubarb is very tart, you may add one extra tablespoon of sugar to the batter.
- Drain the stem ginger well before chopping to avoid adding too much extra syrup to the batter.
- Do not open the oven door during the first 30 minutes of baking to prevent the custard from collapsing too much.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 8
- Cholesterol: 110