Rhubarb-Peach Clafouti (Gluten Free)

Rhubarb-Peach Clafouti (Gluten Free)
We bought the most gorgeous peaches and having been eating them out of hand, but naturally I wanted to include them in a dessert.  It is still wicked hot, so I baked this in my marvelous Breville Smart Oven, which bakes beautifully and generates far less heat than the regular oven.  I won mine a few months back from and have been using it nonstop during the hot weather.  This is not a paid endorsement folks, I just really love it and wish I had owned one last summer.  Anyway–back to that dessert:

Clafoutis are traditionally made with cherries and an eggy, pancake-like batter, but I used fresh peach and rhubarb for the fruit component and tried a gluten free batter.  Overall it turned out well, but I think when I make this again I will use four eggs rather than three.  I am still learning to bake with gluten free baking mix (for this I used King Arthur Gluten Free Baking Mix), and in general the results seem to be a little dry.  This was lightly sweet, fruity, and really nice with a dollop of whipped cream.  If you have no gluten concerns you could substitute all-purpose flour for the gluten free mix in the recipe below.

Here is the recipe:

Rhubarb-Peach Clafouti
2 cups chopped rhubarb
1/3 cup sugar
1 teaspoon vanilla extract
1 large peach, peeled, pitted, and cut into wedges
3 large eggs (I would use 4 next time)
1/3 cup packed brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted
1 1/2 cups gluten free baking mix (such as King Arthur or Bob’s Red Mill)

Caramelize the rhubarb with the sugar and vanilla, using this technique.  Spray a 9-inch cake pan with cooking spray (or coat with butter).  Arrange the peach wedges and rhubarb on the bottom of the prepared pan.

Preheat the oven to 350 degrees.  In a medium mixing bowl, whisk together the eggs, brown sugar, salt, and vanilla until foamy.  Stir in the butter and the baking mix.  Batter will be thick.  Spread the batter over the fruit and bake the clafouti for 30-40 minutes, or until the center looks set.  Cool slightly, invert on a plate, and sprinkle with powdered sugar.  This is best served while still warm.

Thanks for reading,

-Angela

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4 Responses to Rhubarb-Peach Clafouti (Gluten Free)

  1. Karen Harris August 1, 2011 at 1:37 am #

    I am in peach heaven myself. This looks wonderful. So glad to hear you are getting great use out of that oven.

  2. Yenta Mary August 1, 2011 at 11:26 am #

    That is so gorgeous, simple and beautiful! Summer desserts should feature fruit prominently, and not lots of bells and whistles and frosting and whatnot. This is a vision of beauty … 🙂

  3. Shelby August 6, 2011 at 2:39 pm #

    I am going to look for that gluten free mix. I have several friends who cannot eat gluten. I'm not so sure what I would think of this if it is eggy. I'd still be willing to try it….I can't eat custard, is it anything like custard?

  4. Angela FRS August 6, 2011 at 7:35 pm #

    Shelby, the recipe that I used (with 3 eggs) is not eggy at all, it is cake-like. I prefer it to be a little more eggy so next time I will use 4 eggs–but for cake-like texture go with the recipe above and just stick with 3. The gluten free flour mixes do turn out a slightly drier product overall, but nice texture.

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