Rhubarb-ginger bread clafoutis

By MarieGlobetrotter
January 26, 2013
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Rhubarb-ginger bread clafoutis

Author Notes: I love clafoutis so I always try new variationsMarieGlobetrotter

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)
  1. Peel the rhubarb and dice. Blanch them for 2-3 minutes in boiling water then drain the rhubarb and set aside.
  2. Cut the gingerbread in coarse crumbs
  3. Pre-heat the oven to 400F
  4. Whisk together sugar and eggs. Incorporate the flour then add milk and light cream. Mix well to obtain a smooth mixture
  5. Lay the diced rhubarb and ginger bread in a buttered baking dish. Pour the milk batter on top.
  6. Bake for 40-45 min. Let cool completely before serving

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