When you feel like Limousin – Blueberries, rhubarb and yogurt clafoutis

Quand on a des envies de Limousin – Clafoutis de myrtilles et rhubarbe au yaourt

When you feel like being in the Limousin, you make clafoutis. It’s a specialty dessert originally made with whole black cherries. Limousin is in the South-Western region of France (to me it’s more Central than West) where the porcelaine de Limoges comes from.

I love the sound of the word clafoutis, I think it could be a great name for a girl “Clafoutine”. Je m’appelle Clafoutine, don’t you think it sounds cute? 

This weekend I was all excited about making my first torta primavera, it’s basically an Italian chocolate cake stuffed with a strawberry mousse. It turned out a complete disaster. The mousse was too liquid. When I cooked the strawberries, I did not remove the liquid before mixing them, the mousse ended up being liquid, so when I tried to put the mousse on the first layer of the cake, it would go all over the place. I was ready to throw everything in the garbage, then I figured I would try to save it and it ended up thickening while in the refrigerator since I had put some gelatin, but in the meantime, the cake had a very messy appearance. Looked like someone had a fight with it. Taste was OK but really it did not look too appetizing.

Since my last dessert was terrible, I decided to make another one I would not ruin this time. Why stop at a failure? Everyone can make a clafoutis, it’s very simple, you just need the right quantities. I had bought some rhubarb this weekend that kept looking at me anytime I would open the refrigerator door. So I decided to stop the staring game.

I added yogurt to the batter and palm sugar to enhance the flavor and I really liked it. I ate it still warm, so there was a little juice at the bottom, but was nonetheless delicious.

Ingredients for 6-8

• 1.5 lb rhubarb
• 1/2 pint blueberries
• 3 eggs
• 2.8 oz palm sugar
• 2.5 oz regular sugar
• 2 oz flour
• 5 tbs plain yogurt
• 2.5 oz milk
• 2.5 oz heavy cream
• vanilla powder
• 1 tsp vanilla extract
• 1 tbs sliced almonds

Preparation

First, wash rhubarb, peel and add 2 tbs sugar. Let sit for about 30 min. Remove liquid from the rhubarb. 

In a mixing bowl, beat eggs with sugar. Add yogurt, cream and milk. Add vanilla powder and extract, then add flour. Mix well.

Butter and oven dish, place rhubarb, and washed blueberries. Add batter on top. Sprinkle with sliced almond and cook for about 30 minutes in a pre-heated oven at 375F.