Something sweet for maman: Rhubarb and strawberry clafoutis

May 10th, 2013 § 0 comments

Rhubarb and strawberry clafoutis

Rhubarb and strawberry clafoutis

Back in blog world after a super busy month of april. I’ve got so much I want to share with you guys but let’s start with something sweet for all the moms around (including me ;-))…

I improvised this recipe about one year ago for my birthday when I was on a dairy free diet while breastfeeding Petit Tom. It is super creamy and comforting, with a delicate balance between the sweetness of the almonds and strawberries and the tartness of the rhubarb.
And I just love the smell of the cooked strawberries and rhubarb in the kitchen when it just out of the oven – heaven!

It’s a perfect treat for kids to bake with a little help of a grown up to transfer the dish to and from the oven.
Bonus: it’s dairy free and gluten free.

Bonne fete des Mamans!


Almond, Rhubarb and strawberry clafoutis

Clafoutis a la rhubarbe, aux fraises et aux amandes
serves 6.
prep: 25 min. rest: 30 min. bake: 25 min @ 180 °C/350 °F

. 400 g rhubarb washed, unpeeled, chopped in chunks,
. 300 g strawberries, washed, crown removed, whole or halved,
. 1 Ts lemon juice
. 4 Ts sugar

For the batter:
. 3 eggs,
. 100 g (8 Ts) sugar,
. 60 g (5 Tsp) almond butter ,
. 400 ml (1 1/2 cup) almond milk* (unsweetened),
. (scraped seeds of) 1/2 vanilla pod,
. 70 g (7 Ts) rice flour**,
. Pinch salt
. To serve: icing sugar, strawberries

. Put the rhubarb chunks and strawberries in a bowl. Sprinkle with 4 Ts of sugar, 1 Ts lemon juice. Toss gently. Leave to marinate for a bit.

. Preheat the oven at 180 deg C/350 deg F. Grease an oven dish with vegetable oil. Set aside for later.

. Mix the eggs together with the sugar. Then, incorporate one by one, with a whisk, the almond butter, flour and salt. Mix until smooth.

. Whisk further while slowly incorporating the almond milk.

. Pour the marinated rhubarb and strawberries in the greased ovendish and incorporate the marinade juices to the clafoutis batter. Pour the batter delicately over the fruit.

. Bake the clafoutis in the middle of the oven for about 30 to 40 min. until nicely colored.

. Serve cold or slightly warm, sprinkled with icing sugar and decorated with fresh strawberries.

Bon appétit!

* You can substitute the almond milk with soy, rice or haver milk. If dairy is not a challenge, cow milk is of course ok too!
** If gluten is not a challenge, you can substitute rice flour with wheat flour or a mix of cornstarch and wheat flour.

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