Easy Rhubarb Clafoutis : A Light and Fruity Dessert

Atsuko

October 2, 2023

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Atsuko

Founder of @Umami Sans Frontières

Rhubarb Clafoutis (Clafoutis à la Rhubarbe) is a classic French dessert with a light, custardy texture and a delicious balance of sweet and tangy flavors. This easy rhubarb clafoutis recipe is perfect for spring and summer, making the most of fresh rhubarb in a simple yet elegant homemade dessert. Traditionally made with cherries or French plums such as Reine-Claude, clafoutis is easy to adapt to seasonal fruit. In this version, fresh rhubarb—a vibrant red stalk that looks like celery—adds a bright, tangy twist to this rustic French favorite. One friend once told me, “It looks like there are little jewels inside!” I’ve always loved that description—it perfectly captures how the beautiful pink rhubarb shines through the golden custard.

Expense

💵

Preparation

20 mins

Baking time

40 mins

Rest Time

Ingredients

Cooking time: 60 minutes

Ingredients:

Yield: 6 servings
Pan: 26 cm (10-inch) ceramic pie dish

500 g rhubarb
4 eggs
70 g flour
150 g sugar
200 ml milk
200 ml heavy cream (or use 200 ml milk instead)
8 g vanilla sugar or vanilla extract
½ teaspoon cinnamon powder (optional)
Butter (for greasing)Powdered sugar (for dusting)

How to make it:

1. Boil the Water:

Pour water into a pot and bring it to a boil.

2. Prepare the Rhubarb:

Place the rhubarb skin-side up and cut it into 2 cm pieces. Blanch the rhubarb in boiling water for about 2 minutes, then drain it 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. Whisk until smooth.

4. Add the Dairy:

Pour in the milk and heavy cream. Mix until fully combined.

5. Prepare the Baking Dish:

Grease a 26 cm (10-inch) ceramic pie dish or other ovenproof baking dish with butter, then sprinkle the bottom evenly with powdered sugar.

6. Assemble the Clafoutis:

Pour the batter into the prepared dish and arrange the rhubarb pieces evenly over the top.

7. Bake:

Bake in a preheated oven at 200°C (392°F) for about 40 minutes, or until the clafoutis is 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.☀️