Rhubarb Clafoutis

Rhubarb transforms into something truly special when baked, especially in this rhubarb clafoutis! If you've never experienced clafoutis before, it's a classic French dessert that's a cross between a cake and a flan. This recipe has quickly become my go-to for both a casual weeknight treat and dinner parties because it's quick, easy, and will definitely impress. The bright tanginess of fresh rhubarb pairs beautifully with the sweet, vanilla-infused batter, creating a perfect balance that will have everyone asking for seconds.

For other clafoutis recipes, check out my Cardamom Plum Clafoutis, Pear Clafoutis and Earl Grey Raspberry Clafoutis. If you're looking for more ways to use rhubarb, my Rhubarb Mint Granita for a refreshing option.

Notes on Ingredients

• Rhubarb: Look for rhubarb stalks that are firm and crisp. The pretty pink and red varieties will give your clafoutis a beautiful color, but the green stalks work just as well.

*See recipe card below for full list of ingredients and quantities.

Instructions

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1. Prepare the rhubarb: Preheat oven to 400°F (204°C). Wash and trim the ends of the rhubarb stalks, then cut into ½-inch pieces on a bias. Melt 2 tablespoon of butter in pan on medium heat, add the rhubarb pieces with 1 teaspoon of sugar and stir occasionally for 5 mins until softened.

2. Mix the dry and wet ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, and pinch of salt until well combined. Create a well in the center for the wet ingredients. In another mixing bowl whisk  the eggs, vanilla extract, heavy cream until smooth. Gradually pour the wet ingredients mixture into the bowl with the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 20 minutes to allow for it to relax which will help with texture.

3. Assemble and bake: Butter a 9-inch round baking dish generously to prevent sticking. Pour the batter into the pan then arrange the rhubarb pieces evenly on top of the batter, being careful to leave behind any excess liquid that may have released. Place the dish in the preheated oven and bake for 30 minutes, or until the clafoutis is puffed and golden brown around the edges.

4. Serve: Let the clafoutis cool for 10 minutes before serving. It will deflate slightly as it cools - this is completely normal! Dust with confectioner's sugar and serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Expert Tips

• Serve Warm or Cold: Clafoutis is best served slightly warm, but it's just as great at room temperature or even chilled the next day. Dust it with powdered sugar just before serving for a final touch of sweetness.
• Let the Batter Rest: Letting the batter rest for 20 minutes before baking allows the flavors to meld and gives the flour time to hydrate and for the gluten to relax, ensuring a tender texture.
• Don't Overcook: Keep an eye on the clafoutis while it bakes. You want it to be golden and puffed but still slightly soft in the center-overcooking can cause it to become too firm.
• Serve with heavy cream or vanilla ice cream

Storage

• This rhubarb clafoutis is best enjoyed the day it's made, but leftovers can be refrigerated for up to 3 days.
• To reheat, warm individual slices in a 300°F oven for about 10 minutes, or until just warmed through.
• While I don't recommend freezing clafoutis (the texture suffers), you can prepare the batter up to a day ahead and keep it refrigerated until ready to bake.