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Rhubarb and Almond Clafoutis
A moist clafoutis with tangy rhubarb and almond flour, flavored with vanilla sugar. Ideal for breakfast, snack or a light spring dessert. Easy to prepare, it comes together in one oven and a few minutes of prep.
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Critical Success Points
- • Preheat the oven to 200°C
- • Whisk the milk‑egg‑flour mixture vigorously to avoid lumps
- • Remove rhubarb leaves (toxic)
- • Check doneness with the tip of a knife
- • Unmold gently after a short rest
Safety Warnings
- • Rhubarb leaves are toxic: never eat them.
- • Handle the hot oven with care; use oven mitts.
- • Use the knife carefully when cutting rhubarb and testing doneness.
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