Wednesday, 31 March 2010

Baking for Beginners: Gluten-free Rhubarb Clafoutis


Clafoutis is a sweet egg custard, studded with fruit and baked until set. It's the perfect recipe for adapting for gluten-free diets as it uses very little flour - all the structure comes from the eggs. And despite sounding fancy, it's very easy to make and can look beautiful if you arrange your fruit in a pretty pattern and dust it with icing sugar.

And I admit, technically this isn't actually a clafoutis, because a classic clafoutis is made with cherries. But it's spring and the supermarkets are full of gorgeous pink forced rhubarb just begging to be baked into a tasty pud. Because this is made with a different sort of fruit, it should really be called gluten-free rhubarb flaugnarde. But no-one could possibly pronounce that. Plus gluten-free clafoutis rhymes, so I'm sticking with it!

Gluten-free Rhubarb Clafoutis (serves 6)

You'll need:
  • 400g fresh rhubarb, cut into bite sized pieces
  • Ground cinnamon
  • Zest and juice of an orange
  • 125g + 2tbsp caster sugar
  • 3 eggs
  • 20g gluten-free plain flour (I like Doves blend) or use ordinary plain flour if you don't need it to be gluten-free
  • Pinch of salt
  • 250ml milk 
  • 1/2 tsp vanilla essence

Make it!
  • Preheat the oven to 180c
  • Toss the rhubarb with the orange juice, a sprinkle of cinnamon and 2 tbsp sugar in a baking dish.
  • Pop into the oven for 10-15 mins until the rhubarb is soft but still holds its shape.
  • Meanwhile, butter a 23cm round dish or tin. I used a springform cake tin for easy access later.
  • Whisk together the eggs and sugar.
  • Whisk the flour, salt and another sprinkle of cinnamon into the egg mixture.
  • Now whisk in the milk, orange zest and vanilla essence. The batter will be quite runny.
  • Drain the cooked rhubarb and arrange artfully in the buttered dish. 
  • Pour the batter over the rhubarb and pop into the oven for around 50 minutes or until set.
  • Serve warm

6 comments:

  1. That looks absolutely amazing! I love anything involving rhubarb, and it's so full of flavour at this time of year. Custard too - OMG.

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  2. 'Alexthepink's mum can testify that this pud was absolutely delicious...! (Much appreciated as I am coeliac. Juliana Head

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  3. I'm definitely going to try this. I love rhubarb!

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  4. I made a raspberry Clafoutis (sorry, flaugnarde) last week and it was amazing. After whisking everything by hand though (this one even had double cream whipped to 'peaks' in it) I was angry to later find a Gordon Ramsay recipe that just said 'shove it all in the food processor'.

    My arms ache.

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  5. I'm going to make this today (for Easter Sunday pudding) as I'm intolerant to wheat & it's fab to see a gf recipe without having to search properly. Laziness is me :)

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  6. Looks absolutely gorgeous! Will have to try it out. Always welcome recipes for gluten-free hot puds as there aren't many around!

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