Rhubarb Clafoutis

by Ooooby Crew


250g rhubarb
a pinch of ground cinnamon
zest of ¼ orange and juice of ½
½ cup sugar
⅓ cup flour
pinch of salt
3 eggs, beaten
1 cup whole milk


Preheat oven to 200 degrees. Cut the rhubarb into 4cm pieces and toss with cinnamon, 1Tbsp sugar. Roast 10-15 mins. Cool. Drain off extra juice. Turn the oven down to 180 degrees and butter a 20cm round fluted pie dish. Arrange the rhubarb in the buttered dish. To make the batter whisk the flour and salt and eggs together, then beat in the milk to make a smooth batter. Pour the batter over the rhubarb. Bake 20-25 mins until golden and puffed up. Serve warm dusted with icing sugar and whipped cream.

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