Rhubarb clafoutis (use exact same method for apples and pear too)

Kabocha are in season! The mild sweetness is great for a kid's fall-time snack or for an adult to eat with coffee.It's soft while warm, but will have a slightly firmer texture when cooled and the taste will change.Adjust cooking times according to your microwave and oven. Recipe by caramel-cookie

A variation on this recipe http://www.foodnetwork.com/recipes/aarti-sequeira/blackberry-ginger-clafouti-recipe-1925516

I noticed I had an apple on hand, so I baked this for my breakfast.The dough is runny, so use a tart pan with a non-detachable bottom. Recipe by Kyansama

This is a French dessert. Never made it before but it was yummie. Serve it lukewarm with some ice cream.

I wanted to eat a chocolate-flavored clafouti.And I thought, what goes better with chocolate than banana! And that's how I arrived at this chocolate banana clafouti.Just mix the ingredients together and bake. It's a simple recipe. Recipe by north-wanko

I made a cherry clafoutis, and it was so good and tasted so much like cheesecake, I decided to try making it with apples.I recommend serving it chilled.It's easier to slice when it's cold. If using pie weights, lay a piece of foil that's been greased with oil on top of the tart shell,and put the weights on top of that before baking. Recipe by Healthy daisuki

I wanted to think up a way to use up my bananas and eggs, so, I made this snack with what I had on hand.The banana for the batter should be about 85 g once peeled. It's okay if the batter is warm when you pour it into the dish. Arrange the sliced bananas on top of the batter. The pudding will expand while baking, but will reduce when cooled. If baked in small cups, reduce the baking time to about 25 minutes. Recipe by unappa

Cherries baked in a light sweet batter, then dusted in confectioner's (icing sugar). Adapted from Nadine Abensur's Cranks' Clafoutis Limousin.#onepotcooking#onepotrecipe#1potrecipes#1potrecipe

It's a simple french custard dessert. Chewy sweet custard goes well with sweet and sour strawberries and pineapples.

I always want to make this clafoutis when cherries are in season.Make sure to mix well.This also tastes delicious with blueberries or apricots. Recipe by marimari.com

I wanted to use up the persimmons that we received as a gift.This dessert is similar to baked pudding, which is a little firmer than regular pudding. Use "fuyu persimmons" (a variety of sweet Japanese persimmon) with seeds. Compared to other varieties, it makes the pudding much sweeter and the color is nicer, too. Recipe by uronn

If you're looking for satisfying, but not too sweet, then this is for you.

#nonindian A classic French dessert where deseeded cherries are baked in a pancake batter.

I've been into pudding-like desserts. By using a blender, it saves a lot to time and the batter comes out light and delicious. It is delicious right out of oven or after it has been chilled.If you place the blending container on a scale and add the ingredients to it, it will only take 3 minutes to prepare for baking . It also cuts down on dirty dishes. Recipe by mini

My grand-parents used to have a big cherry tree and bring us buckets of cherries, every summer. My mom would often make a clafoutis with some of those cherries. Eating one nowadays always reminds me of those carefree times!

I got a ton of fresh rhubarb, which is in season right now, so I made this dessert.Substitute the rhubarb with apples, berries, or Westerns type pears for a delicious variation. Recipe by Maxerbear

This was a "Homemade Rhubarb Bar" recipe from BromaBakery.com that recommends to "Use room temperature ingredients — When making the cream cheese shortbread base, you need to let the butter and cream cheese come to room temperature before creaming them together. This will make the shortbread crust easier to mix and will give it a much better texture." And to "Chill the rhubarb bars — Just like lemon bars, these rhubarb bars need to cool completely in the fridge before you can cut into them. These bars need time to set properly, sorry to make you wait!" I used home grown fresh rhubarb stalks from our own backyard that I personally picked myself. I also added cherries and brown sugar to make the recipe "my own" a little bit. #onerecipeonetree #rhubarb #dessert #rhubarbdessert #dessertbars

Rhubarb is ready and must all be harvested in spring. It gets woody in summer here in California. We make pint jars of rhubarb compote and freeze them to use for year round desserts. Also delicious rhubarb strawberry pies that freeze well.And we make a very refreshing bubbly rhubarb wine, an Amish Farm tradition I learned working in Iowa. Called Piestengel wine, pie stalk wine.#CA2025

I recently tasted this tart at a Jean-Georges restaurant and attempted to replicate it. Here’s my version.#GlobalApron

More details athttp://www.chez-k.org/classics/rhubarb-tart/

We have rhubarb in our garden and had to use it in something. I found this recipe online at serenabakessimplyfromscratch.com (credit goes to this site). I don't usually like rhubarb, but this recipe is incredible!

I made this for my 15 year old daughter's Christmas party.I bought the moulds for the cookie house at a bakery supply store. Making the icing is a pain, so I just used white chocolate.Someone told me that it was easy to assemble the walls if you put a heavy cream carton in the middle. I tried it and it was perfect! Remember to remove when assembled. Recipe by Naana

The British Embassy in Japan is promoting British cuisine and is conducting a campaign called "Food is GREAT: A Taste of Britain". Check out their Facebook page for more details www.facebook.com/oishii.igirisu.Rhubarb looks like Japanese fuki. It's sour by itself, so it's usually stewed with sugar and is used as jam or in desserts. Recipe by British Embassy

Rhubarb is in season during the spring. I learned this recipe from a neighbor.Apparently you're supposed to use a tart pan, but I didn't have one so I used a gratin dish (10 x 20 x 3 cm). I halved the recipe to accommodate the dish.Many cakes in Germany are topped with a sugary, buttery, crumbly topping.Rhubarb is pretty sour by itself which is why I mixed it with sugar.The recipe may seem quite sweet, but when eaten, the sweet and tart taste is delicious. Recipe by flosch

More details athttp://www.chez-k.org/classics/chunky-rhubarb-tart/

Fresh rhubarb is only available for a short time in the spring. This was inevitable.

I just couldn’t resist. They strategically place these two items in the grocery store. I once made something with these two ingredients that I wasn’t too particularly proud of… esthetically but the flavors were good. So, here are my redemption tarts. (I made my own pie crusts. I’m not going to go through the process of that part. You can use store bought or check one of my previous tart or pie recipes for crust instructions).

I wanted to make chocolate icing but most recipes use cocoa powder which I didn't have. So I tried it with a spare bar of chocolate I had sitting around. Turned out fluffy and delicious. The vanilla icing tastes like French vanilla ice cream. First attempts successful!

The other day I was at a party at a dessert buffet and I had tiramisu with rhubarb. It was so delicious so I decided to try making my own using strained yogurt and strawberries.It's best to prepare this the night before so that the biscuits soak up the juices. If you don't have rhubarb, use more strawberries or other berries.You can also use mascarpon, which will give a really rich taste. Recipe by Brandy