Description
Whip up this Easy Rhubarb Clafoutis, a classic French dessert with a tangy twist! Light, custardy, and bursting with rhubarb flavor — this simple recipe is perfect for spring and summer gatherings.
Ingredients
For the Clafoutis
- 1 ½ cups chopped rhubarb (fresh or frozen, thawed and drained)
- 3 large eggs
- ½ cup granulated sugar
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional but recommended)
- A pinch of salt
- Butter (for greasing the dish)
- Powdered sugar (for dusting)
Instructions
- Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Grease a 9-inch round baking dish or oven-safe skillet with butter and sprinkle lightly with sugar. - Arrange the Rhubarb
Spread the chopped rhubarb evenly across the bottom of the prepared dish. If your rhubarb is extra tart, sprinkle 1 tablespoon of sugar over it. - Make the Batter
In a large bowl, whisk the eggs and sugar until slightly frothy. Add the milk, cream, vanilla, almond extract, and salt. Gradually whisk in the flour until smooth and lump-free. - Combine and Bake
Pour the batter evenly over the rhubarb. Bake for 35–40 minutes, or until the top is golden and the center is just set. - Cool and Serve
Let the clafoutis cool for 10–15 minutes. Dust with powdered sugar and serve warm or at room temperature.
Notes
- Use fresh rhubarb for the best flavor, but thawed frozen rhubarb works too — just drain it well.
- For extra sweetness, sprinkle a little sugar on top before baking.
- Add a tablespoon of lemon zest to brighten the flavor.
- Chill your mixing bowl before whipping cream if you plan to serve it with homemade whipped topping.
- Serve leftovers cold the next day — the flavors develop beautifully overnight.
- Prep Time: 15 minutes
- Cook Time: 40 minutes