This rhubarb clafoutis is crazy easy to make. Simply dump the sliced rhubarb at the bottom of the pan and pour over the luscious custard-like batter on top then bake! The tart rhubarb adds a refreshing taste to this French classic dessert that makes it absolutely delicious! Whether enjoyed warm or at room temperature, a dusting of powdered sugar or some cream on top adds an elegant touch to this simple yet delectable dessert.

Ever since I tasted the clafoutis in Paris during our 10th wedding anniversary tour, I became obsessed with this delicious French dessert! Proof? I have several versions of this dessert with variations on the fruit I use. I have the original version with cherries but have likewise made this with blueberries and strawberries. It always comes out so yummy!

Sometimes I add nuts too like pecans and almonds which is not authentic but I love the extra crunch and texture so I continue to make it this way to this day. No one has complained and everyone loves it so, why not?

I thought this year, for a change I will make a rhubarb version instead of the usual berry or fruity version. Adding rhubarb actually makes sense because it’s tart flavor provides the perfect flavor contrast and cuts the richness of the custard sauce making it one luscious dessert!

Essentially, rhubarb clafoutis is a delightful dessert that combines the tangy flavors of rhubarb with a vanilla-flavored custard-like batter. With its vibrant red stalks and unique tartness, rhubarb adds a refreshing twist to this classic dish. The tender rhubarb pieces are enveloped in a creamy batter, creating a harmonious balance of flavors.

So let’s get on and make this yummy and very easy French dessert!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

WHAT ARE THE INGREDIENTS FOR THIS EASY RHUBARB CLAFOUTIS?

• 2 ½ cups rhubarb, sliced into 1-2 inch pieces

• ½  cup all-purpose Flour

• 1 cup sugar

• ¼ tsp salt

• 4 large eggs

• 1 ½ cups half and half or whole milk

• 1 ½ tsp pure vanilla extract

HOW DO YOU MAKE THIS EASY RHUBARB CLAFOUTIS?

1. Generously butter a 9x 9 square baking dish or 10-inch pie plate. Use a lovely pie or baking dish as this will serve as your serving plate, too. Place the sliced rhubarb at the bottom of the dish.

You can slice the rhubarb in 2-inch lengths like above or in smaller pieces like below. It’s your choice.

Combine the flour, sugar, and salt in a bowl. Lightly beat the eggs in a separate bowl.

Add the milk and vanilla extract to the beaten eggs and whisk to blend.

Pour the milk mixture into the flour mixture at once and quickly stir to avoid lumps.

Pour the custard batter over the rhubarb.

Allow the batter to rest for about 15-20 minutes. In the meantime, preheat your oven to 350 F.

Bake for about 45 minutes or until the batter has puffed up and the middle part springs back when lightly pressed. Oven heating and temperatures vary so adjust timing accordingly. Mine is firm and perfect at 45 minutes.

I suggest serving it warm with a dollop of whipped cream or even some vanilla ice cream! Enjoy!

FREQUENTLY ASKED QUESTIONS ABOUT RHUBARB CLAFOUTIS

FIRST, WHAT IS A CLAFOUTIS?

A clafoutis is a classic French dessert that originated in the Limousin region of France. It is a baked dessert consisting of a simple batter poured over fresh fruit, traditionally cherries, and then baked until set. The batter resembles a custard-like pancake batter and becomes lightly puffed and golden during baking.

The unique aspect of a clafoutis is that the fruit is left whole, pits and all, in the dish. The pits are believed to impart a subtle almond flavor to the dessert as it bakes. The result is a delicious combination of tender fruit enveloped in a delicate, slightly sweet, and eggy batter.

While cherries are the traditional fruit used in clafoutis, variations abound, and other fruits such as plums, peaches, pears, apples, and, as mentioned earlier, rhubarb can be used as well. The versatility of clafoutis allows for the incorporation of seasonal fruits, making it a delightful dessert for any time of year.

Clafoutis is often served warm, dusted with powdered sugar, and can be enjoyed on its own or accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. Its simple preparation and delightful flavors have made clafoutis a beloved dessert both in France and around the world.

WHAT ARE THE BEST TIPS TO ENSURE A PERFECT RHUBARB CLAFOUTIS?

To ensure a perfect rhubarb clafoutis, here are some tips to keep in mind:

1. Choose Fresh Rhubarb: Select firm, crisp, and bright red stalks of rhubarb. Avoid using stalks that are overly soft or wilted.
2. Trim and Cut Rhubarb Properly: Trim off any leaves, as they are toxic, and discard them. Cut the rhubarb stalks into 1-2 inch pieces for even cooking and distribution throughout the clafoutis. I cut my rhubarb into 2-inch lengths but you can make it shorter than that if you like.
3. Adjust Sweetness: Rhubarb is naturally tart, so consider adding a bit of extra sugar to the batter or toss the rhubarb pieces in a small amount of sugar before adding them to the dish. This helps balance the tartness and enhances the overall flavor. I like the balance of sweet-tart in the recipe but feel free to adjust to your liking.
4. Rest the Batter: Allow the batter to rest for about 15-30 minutes before pouring it over the rhubarb. This resting time helps the flour hydrate and leads to a smoother texture in the final clafoutis.
5. Use a Deep Baking Dish: Choose a deep dish to accommodate the rise of the batter during baking. This prevents any overflow and ensures a pleasing presentation. Note that you would serve the rhubarb from the dish it’s baked in.
6. Evenly Distribute Rhubarb: Arrange the rhubarb pieces evenly in a single layer in the baking dish. This allows for consistent cooking and distribution of flavors.
7. Bake Until Set: Keep a close eye on the clafoutis while baking. It should be golden brown on top and set in the center. Insert a toothpick or knife into the center; it should come out clean or with a few moist crumbs clinging to it. Overbaking can lead to a dry clafoutis, so remove it from the oven as soon as it’s done.
8. Let It Cool Slightly: After removing the clafoutis from the oven, allow it to cool for a few minutes before serving. This helps it set further and makes it easier to handle.
9. Dust with Powdered Sugar: Just before serving, dust the top of the clafoutis with powdered sugar. This adds a touch of sweetness and enhances the visual appeal of the dessert. This is optional but adds another layer of subtle sweetness.
10. Serve at the Right Temperature: Rhubarb clafoutis is best enjoyed warm or at room temperature. It pairs wonderfully with whipped cream, vanilla ice cream, or a dusting of additional powdered sugar.

By following these tips, you’ll be well on your way to creating a perfect rhubarb clafoutis that highlights the unique flavors of this delightful ingredient. Enjoy!

CAN I COMBINE RHUBARB WITH OTHER FRUITS TO MAKE THIS CLAFOUTIS?

Absolutely! Combining rhubarb with other fruits can add delightful flavor combinations to your clafoutis. Here are a few popular fruit options that pair well with rhubarb:

1. Strawberries: Rhubarb and strawberries make a classic pairing. The sweetness of the strawberries helps balance the tartness of the rhubarb. Simply slice fresh strawberries and combine them with the rhubarb in the clafoutis.
2. Cherries: Sweet cherries work wonderfully with rhubarb. Their juicy and slightly tart flavor complements the rhubarb’s tanginess. You can use fresh or frozen cherries, pitted and mixed with the rhubarb.
3. Apples: Apples add a touch of natural sweetness and texture to the clafoutis. Peel, core, and thinly slice apples, then combine them with the rhubarb for a delightful combination of flavors.
4. Blueberries: Blueberries bring a burst of sweetness and vibrant color to the clafoutis. Toss them with the rhubarb or layer them alongside the rhubarb pieces.

When combining fruits, adjust the amount of sugar in the recipe accordingly. Sweeter fruits may require less additional sugar, while tarter fruits may benefit from a bit more sweetness. Experiment with different fruit combinations to discover your personal favorite.

Remember to consider the texture and moisture content of the fruits you’re adding. Some fruits may release more liquid during baking, which can affect the overall consistency of the clafoutis. Adjusting the baking time slightly or adding a bit more flour to the batter can help accommodate any additional moisture.

Enjoy the creative process of experimenting with different fruit combinations to add variety and personal touch to your rhubarb clafoutis.

HOW LONG DOES THIS RHUBARB CLAFOUTIS KEEP?

Rhubarb clafoutis can be stored in the refrigerator for up to 2-3 days. However, it’s important to note that the texture and flavor may change slightly over time. When storing the clafoutis, make sure to cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from drying out or absorbing any odors from the refrigerator.

If you plan to enjoy the clafoutis beyond the first day, it’s best to refrigerate it promptly after it has cooled. When ready to serve, you can enjoy it cold or briefly reheat it in the microwave or oven to restore some of its warm and custard-like qualities.

Remember to use your judgment and consider the freshness and quality of the ingredients used when determining the overall shelf life of the clafoutis. If you notice any signs of spoilage or the clafoutis doesn’t taste right, it’s best to discard it to ensure food safety.

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Easy Rhubarb Clafoutis

Manila Spoon

This rhubarb clafoutis is crazy easy to make. Simply dump the sliced rhubarb at the bottom of the pan and pour over the luscious custard-like batter on top then bake! The tart rhubarb adds a refreshing taste to this French classic dessert that makes it absolutely delicious! Whether enjoyed warm or at room temperature, a dusting of powdered sugar or some cream on top adds an elegant touch to this simple yet delectable dessert.

5 from 21 votes

Print Recipe Save Saved!

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine French

Servings 9 slices

Calories 183 kcal

Ingredients

 

1x2x3x

• 2 ½ cups rhubarb, sliced into smaller pieces or 2 inch pieces (your choice)
• ½ cup all-purpose Flour
• 1 cup sugar
• ¼ tsp salt
• 4 large eggs
• 1 ½ cups half and half or whole milk
• 1 ½ tsp pure vanilla extract

Instructions

 

• Generously butter a 9x 9 square baking dish or 10-inch pie plate. Use a lovely pie or baking dish as this will serve as your serving plate, too. Place the sliced rhubarb at the bottom of the dish.
  
• Combine the flour, sugar, and salt in a bowl. Lightly beat the eggs in a separate bowl. Add the milk and vanilla extract to the beaten eggs and whisk to blend.
  
• Pour the milk mixture into the flour mixture at once and quickly stir to avoid lumps.
  
• Pour the custard batter over the rhubarb.
  
• Allow the batter to rest for about 15-20 minutes. In the meantime, preheat your oven to 350 F. Bake for about 45-50 minutes or until the batter has puffed up and the middle part springs back when lightly pressed. Oven heating and temperatures vary so adjust timing accordingly. Mine is firm and perfect at 45 minutes. I suggest serving it warm with a dollop of whipped cream or even some vanilla ice cream! You can simply dust it with icing sugar, too. So yummy! Enjoy!
  

Nutrition

Calories: 183kcalCarbohydrates: 34gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 91mgSodium: 86mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 216IUVitamin C: 3mgCalcium: 91mgIron: 1mg

Keyword easy rhubarb clafoutis, how do you make rhubarb clafoutis

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Last updated on May 27th, 2024 at 08:52 pm