Serves: 6 | Time: 1 hour and 30 minutes
A clafoutis is a custardy, pancake-like French dessert traditionally made with cherries. Our version features beloved spring rhubarb accented with fresh basil.
INGREDIENTS
Rhubarb mix:
- 2 c diced rhubarb (about 4 large stalks)
- 2 Tb sugar
- Dash of cinnamon
- Dash of nutmeg
Clafoutis batter:
- 1/2 c granulated sugar
- 4 large organic, pasture-raised eggs
- 1 tsp vanilla extract
- 1 1/2 c whole milk
- 2/4 c all-purpose flour
- 1/2 tsp lemon zest
- Pinch of sea salt
To garnish:
- Handful of chopped fresh basil leaves
- Powdered sugar
DIRECTIONS
- Preheat oven to 350 degrees.
- Mix rhubarb, 2 Tb sugar, cinnamon, and nutmeg in a bowl and set aside for 5 minutes to allow the sugar to extract the juices.
- Spread rhubarb to cover bottom of a 8×8 or 9” pie pan. Roast for 20-25 minutes until the rhubarb has softened. Allow to cool so it is just warm, not hot.
- Mix eggs, 1/2 c sugar, vanilla, milk, flour, lemon zest, and salt. Pour over the rhubarb. Bake 40-50 minutes at 350 degrees. A toothpick stuck in the middle will come out clean when the clafoutis is done.
- Serve while still slightly warm, garnished with freshly chopped basil leaves and powdered sugar sifted over the top.
Note: For the recipe version in the picture, the basil leaves are baked on top, but the basil lost the freshness of flavor, toughened the texture of the leaves and turned a (rather unappetizing) brownish-green color. Better to garnish it with fresh leaves at the end instead. The recipe reflects this change.