Description
A sweet and creamy clafoutis made with fresh rhubarbe and a custard-like batter. The tartness of the rhubarbe is beautifully balanced by the soft, sugary texture of the custard base, offering a comforting springtime dessert.
Ingredients
500g rhubarbe, fresh, peeled and cut into 2–3 cm pieces
3 large eggs, at room temperature
250ml milk, whole or semi-skimmed
100g powdered sugar, to taste
70g all-purpose flour, type 45 or 55
20g butter, for greasing the mold and folding into the batter
1 teaspoon vanilla extract or 1 sachet of vanilla sugar
A pinch of salt
Instructions
Wash, peel, and cut rhubarbe in 2-3 cm pieces
Preheat oven to 180°C and butter a gratin or clafoutis dish thoroughly
In a large bowl, whisk eggs until smooth
Mix in milk, powdered sugar, vanilla extract or half of the vanilla sugar, and a pinch of salt
Let the liquid batter rest for 10 minutes
Gently fold in flour with a spatula until no lumps remain and batter is glossy
Pour the batter into the prepared mold
Evenly arrange rhubarbe slices on top
Bake for 35-40 minutes, until center is set and top is golden and slightly puffed
Allow to cool slightly before serving warm
Notes
Rhubarbe can be softened with 1-2 tablespoons of sugar if it’s very tart
Older rhubarbe may require string removal using a paring knife
Storage: Serve within 2 days or refrigerate for up to 5 days
Vegetarian option: Use plant-based butter and cow’s milk as they are not prohibited
- Prep Time: 15
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg