Rhubarb Clafoutis
This Rhubarb Clafoutis is a seasonal spin on the classic French dessert, pairing tart rhubarb with a silky, custard-like batter. It's simple to make, beautiful to serve, and the perfect spring treat.
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.
Notes
Adapted from Julia Child's classic clafoutis