Rhubarb Cobbler

clafoutis.jpgI made this cake last week for Shabbat for the first time and found it so delicious that I’ll make it again as we have a friend coming over for Friday night meal.

Rhubarb Cobbler (parve) (serves 6 people)

500 gr/1.1 lb of fresh or frozen rhubarb (I used frozen)

2 tbsp plus 1/4 cup sugar

1 1/2 cup almond milk

2 eggs

1 oz ground almonds

3.5 oz whole rice flour

If using fresh rhubarb, peel and cut it in 1/2-inch pieces. Put the rhubarb in a bowl and sprinkle with the 2 tbsp sugar. Leave aside for two hours.

Mix together the eggs and almond milk. Then add the flour, sugar and ground almonds. Mix well, making sure there are no lumps.

Put the rhubarb in a baking dish, if using frozen make sure it’s well drained. Pour the cobbler mixture on top and cook for about 40 minutes at 425°F.