Rhubarb Clafoutis

Ingredients (18-20cm)

100g flour

4 egg yolk

4 egg whites

80g caster sugar

30g cocoa powder unsweetend

400g rhubarb, cut in 1-2cm pieces

150ml milk

150ml heavy cream

20g melted butter

Prep.time: 15 minutes

Cooking time: 30-35 minutes

You’ll need: Balloon Whisk, Stirring Tool


  1. Attach stirring tool, set the temperature to 80 ° C on the Cooking Chef, add the rhubarb and 40g powdered sugar to the mixing bowl and cook at speed 1 for approx. 10 minutes.
  2. Place ¾ of the rhubarb in a bowl, cook ¼ of the rhubarb for another 5 minutes until the sauce thickens
  3. Insert the balloon whisk, beat the whites until stiff and put them on the side.
  4. Stir flour, egg yolk, cocoa powder, 40g powdered sugar, milk, heavy cream, and butter until foamy and fold in the egg whites.
  5. Place the dough in a greased cake tin, add ¾ of the rhubarb to the dough and bake in the middle of the preheated oven at 180 ° C for 30-35 minutes.
  6. Serve warm with double cream and the remaining rhubarb and sauce.


Baked in partnership with Kenwood Switzerland

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