Rhubarb and Strawberry Clafoutis

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When I think of french desserts, I tend to think of something along the lines of our last Daring Baker's challenge. We made L'Opera cake, which consisted of numerous time consuming steps, resulting in a very rich, very decadent, cake. Clafoutis on the other hand, is nothing like L'Opera cake. It's a simple french country dessert with only a few ingredients, more like something your grandmother would make. It's comfort food at it's best. Clafoutis (pronounced kla-foo-Tee) consists of a custard like batter baked over fresh fruit, traditionally cherries.
I came across a recipe for rhubarb and raspberry clafoutis, on Bea's blog La Tartine Gourmande . If you've never visited her site, you're in for a treat. Grab your favorite beverage, go to her blog, and be prepared to stay awhile. Bea is not only a very talented cook, but an amazing photographer as well.
Here in southern Alabama, cherries are not readily available. So inspired by Bea's recipe, I decided to use the rhubarb and strawberries that are in abundance on the farm right now, in my clafoutis.

Ingredients:

1 cup cleaned rhubarb, cut in small sticks
6 oz strawberries
2 eggs
1 cup milk
2 Tbsp sour cream
1/2 cup light brown sugar
1/4 cup sugar for the rhubarb
1/4 cup cornstarch
3 Tbsp all purpose flour
1 teaspoon light rum (or vanilla)
1/4 cup blanched almonds (optional)
Confectioner’s sugar, to sprinkle

Method:

Place the rhubarb in a colander and sprinkle with 1/4 cup sugar. Let rest for 1 hour so that it releases some juice.
Preheat your oven at 400 F. Butter an oven safe baking dish or pie pan.
In a large bowl, beat the eggs with the sugar. Add the cornstarch and flour and mix together.
Mix the sour cream in with the milk and slowly add the milk to batter.
Arrange the fruit, in a buttered oven safe dish, and pour the batter over and sprinkle nuts over top.
Cook for about 30 to 35 min, or until golden in color. Remove from the oven and let cool a little before eating. Sprinkle with confectioner’s sugar. Best when eaten while still warm.