11 oz / 300g rhubarb, cut in small sticks
5.5 oz / 150g raspberries (frozen are fine)
1.5 cup / 375ml milk
3 Tbsp crème fraîche
3/4 cup / 150g blond cane sugar + 1/4 cup / 50g for the rhubarb
1/2 cup / 60g cornstarch
4 Tbsp tapioca flour (or ordinary flour)
Vanilla sugar to sprinkle
Originally, clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. However other fruit can be used. Here is a seasonal version with rhubarb and raspberries.
Place the rhubarb in a colander and sprinkle with 1/4 cup sugar. Let it rest for 1 hour so that it releases some juice.
In a large bowl, beat the eggs with the sugar. Add the cornstarch and tapioca flour and mix thoroughly.
Slowly add the milk and cream, until the batter is smooth.
Arrange the fruit, rhubarb and raspberries in a greased oven dish, and pour the batter over the fruit
Cook for about 30 to 35 min at 400°F/200°C, or until golden in color. Sprinkle with vanilla sugar immediately.