Rhubarb sesame clafoutis

Given some rhubarb sticks by a friend who is keen gardener too, made this easy dessert, good way to use up some eggs. 

Rhubarb sesame clafoutis

rhubarb, 5 sticks

brown sugar, pinch of salt, grated ginger, cinnamon powder, butter

3 eggs

150gm sour cream

40gm sesame paste (or almond powder for a richer nutty flavor)

20 gm cornstarch

20gm brown sugar

pinch of salt

1. Peel off stringy skin of rhubarb, cut into thick pieces, season with brown sugar (to your taste), pinch of salt, grated ginger and cinnamon powder for 15 minutes to get some juice out.

2. Cook rhubarb mixture in butter until soften, place in buttered shallow baking dish.

3. Whisk eggs with sugar and salt, stir in sour cream, sesame paste and cornstarch.

4. Pour on top of rhubarb mixture, loosen rhubarb pieces from sticking to the bottom of dish.

5. Bake at 170˚C until golden and set, around 35 minutes.