Monday was the opening day of the East Liberty farmer's market! Very exciting! There wasn't a lot of variety at the market quite yet but plenty of rhubarb.
Last year I made some rhubarb gallettes that were absolutely amazing and must be made again soon, but this time I wanted to whip something up a bit quicker. This rhubarb clafoutis from a Kitchn recipe fits the bill perfectly. It's so simple and tasty - like a sweet, barely set custard. Roasting the rhubarb is a good way to avoid having to put tons of sugar with it since it helps cut the tart flavor.
I'll have to get some more rhubarb at the farmer's market next week so I can make Michelle's coffee cake and the rhubarb mash that my grandparents always make.
ROASTED RHUBARB CLAFOUTI
From the Kitchn
For the Rhubarb
2 cups (8 1/2 ounces, about 3 long stalks) diced rhubarb
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
For the Clafouti
1/3 cup (2 1/2 ounces) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (8 ounces) whole milk (I used 1/2 cup 2% milk, 1/2 cup half & half)
1/2 cup (2 1/2 ounces) all-purpose flour
1 teaspoon lemon zest
Heat the oven to 350°F.
Combine the rhubarb with the sugar and cinnamon in a small bowl and set aside for 5-10 minutes to dissolve the sugars and begin extracting the rhubarb juices.
Spread the rhubarb in the bottom of an 8x8" baking dish or 9" pie pan. Roast uncovered for 15-20 minutes, until the rhubarb is soft and the juices are bubbling. Allow to cool until the rhubarb is just warm to the touch.
Whisk together the eggs, sugar, and vanilla. Whisk in the milk. Whisk in the flour, lemon zest, and salt. (To avoid clumps, sift the flour into the bowl through a strainer.) This batter can be prepared up to 30 minutes ahead of time.
Pour the batter over the roasted rhubarb and bake for 35-40 minutes (still at 350°F). When it's done, the clafouti should be puffed around the edges and a toothpick inserted in the middle should come out clean. It's ok if the middle still jiggles slightly, and the edges will collapse once the clafouti starts to cool.
The longer it cools, the most set the clafouti becomes. For a loose pudding-like dessert, serve while still warm from the oven. For a firmer custard, allow to cool to room temperature or serve chilled. If you're feeling fancy, sift a little confectioner's sugar over the top just before serving.
Leftovers will keep refrigerated for up to a week.