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Ingredients
- Fruit
- 1 quart (1 pound) ripe strawberries, washed and stemmed
- 1 cup (5 1/2 ounces) rhubarb (about two 10-inch stalks), washed and diced
- 4 tablespoons (2 ounces) butter
- 1/3 cup (2 1/4 ounces) sugar
- Batter
- 1/3 cup (2 1/4 ounces) sugar
- 1/4 teaspoon salt
- 3 eggs
- 3/4 cup (3 ounces) unbleached all-purpose flour
- 3/4 cup (6 ounces) light cream
- 1 teaspoon vanilla
Preparation
Step 1
Preheat your oven to 350F. Grease a 9- or 10-inch deep-dish (at least 1 inch deep, preferably deeper) pie pan, casserole dish or cake pan.
Fruit: Hull and halve the strawberries. Melt the butter in a large saute pan over medium heat. Add the rhubarb, and then place the strawberries on top. Let the fruit cook for about 5 minutes, giving the pan a gentle shake occasionally to be sure it's not sticking. The idea is to reduce the juices without turning the berries to total mush. Sprinkle the 1/3 cup sugar over the berries, stir, and bring the mixture to a boil. Continue boiling gently for 4 to 5 minutes, until the mixture thickens slightly. Remove the pan from the heat and set the fruit aside while making the batter.
Batter: Place the sugar, salt and eggs in a medium-sized bowl. Whisk the mixture until it's light, then add the flour and whisk till combined. Stir in the cream and vanilla, and pour the batter into the pan.
Assembly and Baking: Spoon the berries and juice over the batter. Don't worry, they're supposed to sink in; a thin layer of batter will remain on the bottom. Place the clafouti into the oven and bake it for 45 to 50 minutes, until the cake is puffy and browned on top. Dust with glazing or confectioners' sugar and serve warm, with whipped cream or ice cream. Yield: 8 servings.