Uhm. Hi. Yeah… I know. But, let’s not talk about it, mkay?
Instead, let’s talk about SPRING! And Cake! and my Grandmother! This grandmother, to be exact. The one whose understanding of cooking and baking is close to mine, because it’s about making something very good very fast and with little effort. She is a true homecook and has herself spawned a few more homecooks in my mother and uncle and their children in turn aaaand before I scare you away with more genealogy, let’s get back to the mention of cake made at the beginning of the post.
One of the desserts my Grandmother used to make for us regularly, was a Clafoutis. The Clafoutis is a cross between a cake and a baked custard to which you add fresh fruits*. As a child we used to be a bit bummed when she made Clafoutis, because it seemed incredibly boring and plain, but now, come SPRING, I could practically make it all the time. It comes to together in seconds and bakes fast, too. You can eat it warm or cold. There really is nothing not to like about it!
My favourite way to make it is to use rhubarb (see also: SPRING!) and to add a teaspoonful of homemade vanilla extract**. The last time I made this, the five of us destroyed it in seconds: the two little ones were howling for more and J. just quietly ate one piece after another while L. and I tried hard to practice moderation. Our friend who was visiting was quickly given seconds before the whole thing vanished. That’s what it’s like at our house: eat it now or someone else will!
Prep Time: 5 min cooking time: 35 min
4 stalks of rhubarb (just short of a kilo), peeled and chopped in trunks
6 Tbsp sugar
6 Tbsp flour
1 Tsp vanilla extract (optional)
1 tsp baking powder
200 ml cream
more sugar to sprinkle on the rhubarb
mixing bowl, wire whisk, 1 gratin dish (23 x 23 cm)
Preheat the oven to 190°.
Wash, peel and chop the rhubarb. Sprinkle with enough sugar to cover each stalk and set aside in the baking dish.
In a mixing bowl, whisk together the eggs, sugar and vanilla. Add the flour, baking powder and cream whisking and mixing until well combined. Pour over the rhubarb and bake for 35 min or until set.
Enjoy warm or cold.
* Some fruits worth mentioning are cherries (please pit them, nothing more annoying than pits keeping you from
scarfing down enjoying your delicious dessert), tiny yellow plums, apricots, anything really! Some people are partial to apples in a Clafoutis, personally i’m not a big fan but go ahead and try it out for yourself.
** go make this, right now. it’s really easy and the results are spectacular, especially if you use good vanilla, as I did. Come to think of it, I used vanilla sent to me by my grandmother!