Rhubarb clafoutis

1 dl almond flour 1 tbsp wheat flour pinch of salt 1,5 dl sugar 1 yolk 2 eggs 2,5 dl sparkling cream

Topping

250–300 g rhubarb whole almonds almond flour

To top

with custard or jäätelöä

First make the dough. Mix the dry ingredients together in a bowl. Mix the egg yolks and eggs into the dry ingredients and add the cream, whisking to incorporate. Leave the dough to rise in a cool place for about 20 minutes. If you wish, you can prepare the dough in the previous step.

Bake the almonds in a 175°C oven for 7 to 9 minutes or until they are a nice brown colour. Roasting will bring out the fine flavour of the almonds. Allow the almonds to cool and then use the flat of a knife to coarsely chop them.

Cut the rhubarb into 1.5 x 1.5 cm pieces. Young rhubarb does not need to be peeled.

Cut up the clafoutis. Grease 10 foil cups about 1 quart thick with baking spray or canola oil. Fill the liners with clafouti dough until half full. Top with a tablespoon of rhubarb. Sprinkle the top with almond flour and crushed almonds for texture.

Place the baking dish in a 175°C oven and bake for 12–15 min, or until the dough is just barely set inside. Let cool for 10 minutes and then carefully remove the clafoutis from the pan by turning them over.

Serve with custard or vanilla ice cream.

In Carelia, clafoutis are served with almond milk.

Tips for making clafoutis
– Use the highest quality almonds possible. At Carelia we use Marcona almonds
– Clafoutis is better when you use organic eggs.

clafoutis Fruit summer food Central Europe cherry rhubarb Restaurant Carelia restaurant recipes