RHUBARB-RAISIN CLAFOUTI Elma Hart
Ready In: 1 hr
Serves: 16
Ingredients
Directions
- Preheat oven to 350.
- Butter 8" baking pan.
- Melt 3 T butter in large heavy skillet.
- Add rhubarb, raisins, 6 T sugar, and 2 T water; cook til rhubarb is just tender, stirring occasionally, about 8 minutes.
- Drain and reserve juice.
- Add enough milk to juice to measure 1 1/4 c liquid.
- Combine remaining 6 T sugar, eggs, vanilla and salt in a blender.
- Add milk mixture and flour and blend.
- Pour batter into prepared pan.
- Drop rhubarb mixture by dollops onto batter.
- Bake til tester inserted into center comes out clean, about 45 minutes.
- Cool slightly.
- Dust with powdered sugar.
- Serve warm with a scoop of vanilla ice cream, if desired.
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