TGIF Friends and Sunny!!
Hooray 😍
I went to the greenhousebearlier, 1 zucchini to pollinate but I have no male flowers! Darn it. I also saw more Canna Lily bloomed 😍 I noticed I have to move 2 Sunflower pots though, as they have touched the roof of the greenhouse, getting super tall. I’m leery of moving them out as mornings been 12-13C, but they should survive, I believe.
Anyhoo!
This following clafoutis is using rhubarb from the garden and it is yummy, if I may say so myself. I have always have a loved for clafoutis, so I am biased 😁
2 c milk
5 eggs
1/2 c + 2 tbsp flour
1 c sugar
18 small-medium Rhubarb
Wash and slice rhubarb
Grease a 9.5 inch round Pyrex with unsalted butter and preheat oven to 400 F
Place cut/sliced rhubarb into greased Pyrex
Boil milk for 5 minutes
Meanwhile, in a bowl, beat eggs with sugar and flour until completely combined
Ads in hot milk and continue mixing until just combined
Pour batter into rhubarb and bake for 45 minutes
Cool before slicing. Great still slightly warm, perfect chilled (for me), superb topped with whipped cream and/or ice cream 😍
Enjoy!
Rhubarb Clafoutis
Ingredients
- 2 c milk
- 5 eggs
- 1/2 c + 2 tbsp flour
- 1 c sugar
- 18 small-medium Rhubarb
Instructions
- Wash and slice rhubarb
- Grease a 9.5 inch round Pyrex with unsalted butter and preheat oven to 400 F
- Place cut/sliced rhubarb into greased Pyrex
- Boil milk for 5 minutes
- Meanwhile, in a bowl, beat eggs with sugar and flour until completely combined
- Ads in hot milk and continue mixing until just combined
- Pour batter into rhubarb and bake for 45 minutes
- Cool before slicing. Great still slightly warm, perfect chilled (for me), superb topped with whipped cream and/or ice cream
