RHUBARB-RAISIN CLAFOUTI Elma Hart |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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My mother got this recipe from a magazine years ago. Clafouti is an unusual dessert....a little like a cross between cobbler and pudding. A wonderful change of pace. Ingredients:
3 tablespoons butter |
3/4 cup rhubarb |
1 cup raisins |
2 tablespoons water |
1 cup milk (approx.) |
12 tablespoons sugar |
3 large eggs |
2 teaspoons vanilla |
1 pinch salt |
2/3 cup flour, plus |
2 tablespoons flour |
powdered sugar |
Directions:
1. Preheat oven to 350.
2. Butter 8 baking pan.
3. Melt 3 T butter in large heavy skillet.
4. Add rhubarb, raisins, 6 T sugar, and 2 T water; cook til rhubarb is just tender, stirring occasionally, about 8 minutes.
5. Drain and reserve juice.
6. Add enough milk to juice to measure 1 1/4 c liquid.
7. Combine remaining 6 T sugar, eggs, vanilla and salt in a blender.
8. Add milk mixture and flour and blend.
9. Pour batter into prepared pan.
10. Drop rhubarb mixture by dollops onto batter.
11. Bake til tester inserted into center comes out clean, about 45 minutes.
12. Cool slightly.
13. Dust with powdered sugar.
14. Serve warm with a scoop of vanilla ice cream, if desired.
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