Rhubarb Clafouti

May 31, 2012 § Leave a comment

Whenever I need to make a dessert at a moment’s notice, this is the one I usually go to. Clafouti is a delicious custard-like dessert and you’ll probably have all the ingredients on hand: eggs, milk, cream, a little sweetener. Just use whatever fruit you have, either fresh or in the freezer. This time of year strawberries are just ripening and so is the rhubarb. You can use peaches or apricots, and of course the fruit that clafouti is most known for in France, cherries.

Rhubarb is particularly good, the tartness of the fruit matched with the sweet custard batter, it’s délicieux!


2 Tbl butter for the baking dish

2 cups rhubarb, cut into 1/2 in pieces

3/4 cup milk

3/4 cup heavy cream

3 eggs

1/2 cup sugar or 1/4 cup maple syrup

1/4 tsp cinnamon

1/2 tsp vanilla extract ( you don’t need this if you are using maple syrup)

1/3 cup flour


Preheat oven to 400 degrees. Put an ovenproof baking dish in the oven with the butter while you do everything else.

Blanch the rhubarb in a small amount of boiling water about 1 minute. Drain.

Put milk, cream, eggs, sugar or maple syrup and vanilla (if you are using it) in a blender and mix well. Add flour, blend.

When oven is preheated and the butter in the hot dish is sizzling, put the blanched rhubarb into the dish. Pour the batter over it, sprinkle with the cinnamon and bake about 30 to 40 minutes, until puffed and golden. It will sink a few minutes after taking it out of the oven, this is normal. Since all ovens are different and temps can vary, make sure to check this and all baked things after the minimum required time. I usually set the timer for 5 minutes or so less just to be safe.

If you really want to go over the top (good to do once in awhile) serve with the best vanilla ice cream you can find, and you’ll have a  dessert everyone will rave about!

In the fall, try using apples, just saute them a few minutes in a little butter and sprinkle with cinnamon.

If you want to try a gluten free clafouti, substitute the flour with an equal amount of almond meal, or there are now gluten free “flours” available almost everywhere.


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