French flaugnarde with rhubarb

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Adelicious flaugnarde with rhubarb from the fine blog For the Love of Taste . A flaugnarde is like a clafoutis, but officially a clafoutis can only be called that if it is made with cherries. If other fruit, such as apples, apricots, plums or rhubarb is used, it is called a flaugnarde.

For 6 people:

  • 750 grams peeled rhubarb, cut into 1/2 cm cubes
  • 3 eggs
  • 100 grams (cane) sugar + extra pinch
  • 4 generous drops of vanilla extract
  • 50 grams cornflour
  • 6 tablespoons powdered sugar
  • 250 grams of (spelt) flour + extra for dusting
  • 6 small dishes of 15 cm ø

Wash and peel the rhubarb by removing the membraney skin with a vegetable peeler. Cut into 1/2 cm cubes.

Separate the eggs and keep both the whites and yolks. Beat the egg whites with a pinch of sugar until stiff, when the middle one is stiff, add the icing sugar. Beat until you have nice thick peaks. It is important that you do this in a grease-free bowl. You can make the bowl grease-free by wiping the bowl with a drop of lemon juice with kitchen paper.

In another bowl, mix the flour, egg yolks, cornflour, sugar and vanilla extract. When this flour mix is ​​nice and smooth, gently fold it through the egg whites (don’t stir too hard!).

Preheat the oven to 180 degrees. Dust the rhubarb lightly with some flour and carefully fold into the batter. Pour the mixture into greased ramekins and bake in the oven for 30-40 minutes.

Remove from the oven and serve lukewarm, dusted with some powdered sugar.

Source: Culy by
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