Easy Rhubarb Clafoutis, Dairy and Gluten Free
Sweet and creamy custard, sharp and tangy rhubarb, this dairy free version of a French classic will leave you asking for more!
Equipment
- 1 Immersion blender or whisk
- 1 20x30cm Baking dish
- 1 Mixing Bowl
Ingredients
- 650 g Rhubarb
- 3 Eggs
- 100 g Cornflour
- 400 g Coconut Milk
- 140 g + 3 tbsp Sugar
- 1 tsp Natural Vanilla Essence
Instructions
- Turn the oven to 180°C Fan.
- Grease the pan using dairy-free margarine or a little oil.
- Prepare the rhubarb. Cut off the bottom and top parts, clean thoroughly and slice into 0.5cm pieces. Put your rhubarb pieces into your prepared pan.
- Add all of the other ingredients (except the 3 tsp sugar) into a bowl and mix with an immersion blender for a few seconds until you have a smooth, runny batter. If you are not using an immersion blender, first mix the cornflour with a small amount of coconut milk before adding the other ingredients and whisk by hand.
- Pour your batter over the rhubarb in the baking dish and sprinkle the remaining 3 tbsp of sugar evenly over the top.
- Bake at 180°C for 30 mins. It is done when it is light brown all over and there are no parts that are still liquid.
- Remove from the oven, leave to cool slightly on the counter and refrigerate until it is time to eat. This is a dessert best served cold.