in Dessert Recipes

Rhubarb, strawberry, and ginger clafoutis

updated

Spread the love

Ingredients for 1 servings:

  • 450 g rhubarb, peeled and chopped
  • 100 g strawberries
  • 1 tsp fresh ginger
  • 4 eggs
  • 130 g sugar
  • 1 tsp vanilla sugar
  • 250 ml whole milk
  • 100 g flour
  • ½ pack of baking powder
  • Fat for the mold
  • n. B. Powdered sugar for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

quick and delicious dessert

Beat the eggs, ginger, sugar, and vanilla sugar until frothy. Add the flour and baking powder. Stir in the milk. Caution: the batter will be very runny, but don’t worry, you’ve done everything right. Grease the baking pan and line it with the rhubarb and strawberries. Pour the batter over the fruit and bake for about 35-40 minutes at 180°C. I sprinkle the clafoutis with a little powdered sugar. The clafoutis tastes great both warm and cold. The recipe is incredibly simple and tastes incredibly good.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Low-carb muesli

Chandra's Chapati