Easy Rhubarb Clafoutis : A Light and Fruity Dessert

Atsuko

October 2, 2023

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Atsuko

Founder of @Umami Sans Frontières

Rhubarb clafoutis, or clafoutis à la rhubarbe, is a light and custardy French dessert that’s perfect for spring and early summer 🌿. Made with simple pantry staples like milk, eggs, sugar, and flour, clafoutis has a soft, pudding-like texture and pairs beautifully with tart seasonal fruits. While the traditional version often features cherries or French summer plums such as Reine-Claude, this easy variation highlights fresh rhubarb—a vibrant red stalk that looks like celery but is commonly used in sweet recipes. Its tangy flavor adds a bright, refreshing twist ✨ to this classic treat from France 🇫🇷.

Expense

💵

Preparation

20 mins

Baking time

40 mins

Rest time

Ingredients

Cooking time: 60 minutes

Ingredients:

For 4-8 people

500 g of Rhubarb
4 of Eggs
70 g of Flour
150 g of Sugar
200 ml of Milk
200 ml of Fresh Cream (You can also use 200 ml of milk.)
8 g of Vanilla Essence or Vanilla Sugar
½ teaspoon of Cinnamon Powder (if available)
An appropriate amount of Butter
An appropriate amount of Powdered Sugar

How to make it:

1/ Boil the Water: Pour water into a pot and bring it to a boil.

2/ Prepare the Rhubarb: Turn the rhubarb skin-side up and cut it into 2 cm long pieces. Blanch the pieces in boiling water for about 2 minutes, then drain them in a colander to remove excess moisture.

3/ Make the Batter Base: In a large bowl, combine the eggs, sugar, flour, vanilla extract, and cinnamon powder. Whisk well until smooth.
4/ Add the Dairy: Pour in the milk and fresh cream. Mix again until fully incorporated.
5/ Prepare the Baking Dish: Grease a heat-resistant dish (about 26 cm in diameter) with butter and sprinkle the bottom with powdered sugar.
6/ Assemble the Clafoutis: Pour the batter into the prepared dish and evenly distribute the rhubarb pieces on top.
7/ Bake: Bake in a preheated oven at 200°C (392°F) for about 40 minutes, or until golden and set.

🌟Tips for a Perfect Rhubarb Clafoutis 🌟

⭐️Let It Rest for Better Flavor: After baking, let the clafoutis sit for a few hours⏳, or even overnight. This gentle rest softens the tartness of the rhubarb and brings out a perfectly balanced sweetness.

⭐️A Seasonal Favorite in Europe 🌿:In spring and summer, rhubarb is a familiar sight at markets and supermarkets across Germany and France. It’s not as commonly seen in Japan, but if you spot it—don’t miss the chance to try it! You can also enjoy this recipe with other fruits like cherries, plums, or berries.

⭐️A Simple Finishing Touch ✨: Dust the top with a little powdered sugar before serving, if you like. It adds a sweet sparkle and makes the clafoutis look even more inviting.

⭐️A Taste of Summer Memories 🇫🇷: I first discovered clafoutis when my father-in-law made it with my children during a summer holiday in France, using fruit they had picked in the forest. Ever since, this dessert has reminded me of those sunny vacation days and the joy of sharing food with family☀️