Classic Rhubarb Clafoutis
Rhubarb clafoutis is so simple and makes a perfect easy brunch. Serve straight from the pan with powdered sugar or a scope of ice cream.
Servings 4 people
- 1 tbsp butter unsalted
- 3 eggs large
- ½ cup sugar
- 1 ½ cup whole milk
- ½ cup all-purpose flour
- 1 tbsp vanilla extract
- ½ tsp kosher salt
- ½ lb 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.
Calories: 303kcal | Carbohydrates: 45g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 405mg | Potassium: 346mg | Fiber: 1g | Sugar: 31g | Vitamin A: 475IU | Vitamin C: 4.5mg | Calcium: 171mg | Iron: 1.4mg