You can go to the Pioneer Woman's blog to get all the info on the cheesecake bars. Easy and yummy!
The clafouti was a whole new thing for me. I'd never heard of it before this year. So, I did some research.
According to Wiki, the proper word is Clafoutis, from the verb clafir, meaning "to fill" - as in 'filled with cherries'. The 's' at the end is silent.
And that is why anglophones changed the spelling to clafouti.
The dish comes from the Limonsin region of France, which is one of the traditional provinces of France, close to the city of Limoges.
True clafouti is made with black cherries and is cooked with the pits in. The pits impart a distinctive flavor. If you pit the cherries, the flavor is different.
If you don't use cherries in this dish, it's called a 'flaugnarde' or 'flagnarde' or 'flognarde' or 'flougnarde'. So you have lots of options.
It looks like a traditional American cobbler only with a thinner batter. Maybe they're related. If you find out that they are [or aren't], let me know.
It works like this: You make a thin batter and pour a short layer of that on the bottom of your dish. Bake that layer, then add the fruit or sauce and then the rest of the batter. Bake it all until brown. They say it's like a glorified pancake / flan.
- 3 eggs
- 1/3 cup white sugar
- 1/2 tsp salt
- 1 1/2 cups milk
- 3/4 cup flour
- 3 cups chopped rhubarb
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1 1/2 TB lemon zest [OPTIONAL - I used a tablespoon of lemon juice instead because I didn't have a lemon. You could probably leave it out all together.]
- 1/3 cup brown sugar
- 1 tsp vanilla
In the meantime, make the rhubarb filling. Put it all in a saucepan and cook it until soft.
Traditionally served at room temperature.
YUM! Seriously a great way to eat rhubarb.
Notes: This wasn't very sweet. Put some sweetened whipped cream or ice cream on it when you serve it. Or you can up the sugar in the filling to 1/2 or 2/3 of a cup.