Easy Rhubarb Clafoutis
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.
Ingredients
- 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
Tried this recipe?Let us know how it was!