Rhubarb clafoutis makes an easy, elegant dessert that’s perfect for brunch or entertaining. Even better, this classic French dish is surprisingly simple and bakes in under an hour.
I should never try to buy groceries when I’m hangry (hungry + angry). My hunger fueled rage temporarily distorts my ability to purchase food rationally, and I end up with a shopping cart of impulse buys.
My most recent trip earned me an unbalanced bag filled with Flaming Hot Cheetos and an inappropriate amount of rhubarb. Given I’m leaving town in a few days, I may have buyer’s remorse. Right now, rhubarb needs to go in everything.
Cue that rhubarb clafoutis.
What is clafoutis?
One of my favorite ways to use up extra fruit is to make a classic clafoutis. Clafoutis (sometimes spelled clafouti) is a French dessert where custard is baked with just enough flour to make it sliceable. The texture should be creamy and be more custard-like than cake-like.
Traditionally, clafoutis is baked with unpitted cherries. According to elderly women filled with arcane culinary knowledge, the cherry pits impart an almond flavor that is essential to the dish.
I, personally, like to hoover my dessert and can’t be bothered with cherry pits.
How do you make rhubarb clafoutis?
Clafoutis is a flexible recipe. A kind, giving recipe. The type of recipe your friends tell you that you should meet. The one that will treat you right because it can adapt to your needs and wants.
Clafoutis does not run in the macaron crowd where the slightest variation of ingredients will ruin the dish. If you add more flour, the recipe takes on a more pancake like texture. More liquid produces something closer to a custard.
It also comes together stupidly fast. It takes less than an hour and doesn’t require a mountain of bowls or unusual ingredients. If you can make pancakes, you can make rhubarb clafoutis.
First, unceremoniously dump the eggs, sugar, milk, vanilla extract, salt, and flour into a large bowl. Whisk until smooth. Pour the batter into a cast iron skillet, pie pan, or baking dish and top with your fruit of choice, in this case, rhubarb. Bake until golden brown and slightly puffed.
More of my recipes
- An Italian Amaro Cocktail — The D’estate
- Romaine Salad with Pecorino-Anchovy Dressing and Sumac Breadcrumbs
- Soft Pretzels with Speck and Gruyère
- Blackberry Jam and Crème Fraîche Croissant Bread Pudding
Classic Rhubarb Clafoutis
- 1 tbsp butter, unsalted
- 3 eggs, large
- ½ cup 100 g sugar
- 1 ½ cup 350 ml whole milk
- ½ cup 70 g all-purpose flour
- 1 tbsp vanilla extract
- ½ tsp 1/2 tsp kosher salt
- ½ lb 225 g rhubarb, chopped
- Powdered sugar
- Preheat oven to 350°F.
- Butter cast-iron skillet, pie pan or individual ramekins.
- In a large bowl, whisk together eggs, sugar, milk, flour, vanilla, and salt until smooth.
- Pour evenly into the buttered pan. Evenly spread rhubarb over custard.
- Bake clafoutis until custard is set, slightly puffed, and golden brown, about 35-45 minutes.
- Let cool and dust with powdered sugar.