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Author Notes: I love clafoutis so I always try new variations —MarieGlobetrotter
Makes 1 clafoutis
- 5 stems rhubarb
- 4 slices of ginger bread
- 3 large eggs
- 1/2 cup Sugar
- 3 tablespoons all purpose flour
- 200 milliliters milk
- 200 milliliters crème fraîche (light sour cream)
- Peel the rhubarb and dice. Blanch them for 2-3 minutes in boiling water then drain the rhubarb and set aside.
- Cut the gingerbread in coarse crumbs
- Pre-heat the oven to 400F
- Whisk together sugar and eggs. Incorporate the flour then add milk and light cream. Mix well to obtain a smooth mixture
- Lay the diced rhubarb and ginger bread in a buttered baking dish. Pour the milk batter on top.
- Bake for 40-45 min. Let cool completely before serving