Rhubarb Clafoutis
Clafoutis is a classic French dessert that sits between a flan and a pancake, traditionally made with cherries and eaten outside spitting the pits out into the garden. I’ve wanted to try making it for years, but never want to have the oven turned on in the middle of July when cherries are in season.
This spring had been cold and wet and I was looking for reasons to turn the oven on when the idea for a rhubarb clafoutis jumped in my head. It was a perfect seasonal twist on the classic, highlighting rhubarb’s tart brightness against the silky, custard batter.
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Why You’ll Love Rhubarb Clafoutis
Rhubarb clafoutis is the perfect blend of simplicity and elegance- just blend, pour, and bake. The custard-like base is slightly sweet and flavored with vanilla and lemon zest, providing a soft backdrop to let the lovely tang of rhubarb shine. Its a one bowl (or blender) situtation, which means minimal cleanup and effort. With its balance of creamy texture and bright, tart fruit, it feels induglent without being heavy–and its a great way to celebrate rhubarb season.
Ingredient Notes
Rhubarb. Fresh rhubarb stalks, trimmed and cut into 1/2 inach pieces
Eggs. Provide structure and richness to the custard
Whole Milk. Gives the custard its creaminess without being too heavy
Flour. A little all-purpose flour helps the clafoutis set as it bakes
Sugar. Just enough granulated sugar to balance rhubarb’s bite without being too sweet.
Lemon. I love using lemons in rhubarb recipes to highlight rhubarb’s tartness
Vanilla. Adds warmth and depth
Butter. Used to grease the pan and add a little richness
Tips for Making Rhubarb Clafoutis
- Generously grease the pan
- Don’t overbake- The center should be just set, with a slight wobble–overbaking can make it rubbery (but still delicious)
- Serve warm, straight from the baking dish, dusted with powdered sugar
Equipment Needed
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More Spring Recipes You’ll Love
Strawberry Ice Cream with Chocolate Flakes
Chamomile Blackberry Popsicles
Rhubarb Clafoutis
Ingredients
- Butter for pan
- 2.5 c rhubarb chopped
- 2 c milk whole milk will give the best result but you can also substitute lower fat or plant based milk
- 3 eggs
- 1 c granulated sugar
- 1 c all purpose flour
- Pinch of salt
- Zest from 1 lemon
- powdered sugar for serving
Instructions
- Preheat oven to 350℉.
- Generously butter a 2 qt baking pan. Arrange the rhubarb slices in an even layer in the baking pan.
- Place milk, eggs, sugar, flour, lemon zest, and salt in a blender and blend to form a smooth batter. Pour batter over the rhubarb.
- Bake in the center of the oven for 45-50 minutes, until its puffed, golden brown, and a knife inserted in the center comes out clean. Let cool for 5 minutes, then dust with powdered sugar and serve while warm.