An easy and seasonal dessert: rhubarb clafoutis ! Soft pieces of rhubarb, a light clafoutis batter with a touch of vanilla. This is the quick recipe to prepare to enjoy the rhubarb season!
What you will like with this rhubarb clafoutis
- flavors : the acidity of rhubarb tamed by a finely sweet clafoutis!
- texture : whether eaten warm or cold, the clafoutis is rather soft, the pieces of rhubarb are very soft.
- difficulty level : Clafoutis is one of the easiest desserts to prepare! This is the case with this rhubarb clafoutis. For cooking, use a thick glass or ceramic mold. You can also make it in small individual molds.
Ingredient details
- rhubarb : I prefer thin stems, they are less fibrous and better I find! If you only have thick stems on hand, cut them thinly and it will work too.
- butter/sugar : it is with this mixture that I brown the pieces of rhubarb in the pan. This allows them to soften, I much prefer it this way!
- light brown sugar : this is the sugar that I use in this rhubarb clafoutis dough, it brings its little gourmet side.
- vanilla/cinnamon : this perfumes the dough and goes particularly well with the flavor of rhubarb.
- milk/cream : for a more creamy result, it is imperative to take whole milk and full-fat liquid cream 30% mg.
How to make rhubarb clafoutis?
- We cut the stems of rhubarb in pieces
- We'll bring them back in a bit butter and sugar in the pan
- Apart, we whip eggs, sugar, vanilla
- We sift dry ingredients and add them to the dough
- We end with liquid ingredients
- We pour the dough in the pan
- We deposit the rhubarb pieces
- On bake !
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My advice for making your clafoutis a success
- brown the pieces of rhubarb in the pan before cooking the clafoutis helps to soften them and make them less acidic (without altering their taste!).
- to avoid lumps in the dough, sift the flour and add it in several times while whisking (before adding the liquid ingredients).
- to make clafoutis, I always recommend a ceramic or glass mold because it is important for cooking.
How to properly store rhubarb clafoutis?
The rhubarb clafoutis can consume lukewarm, shortly after removing from the oven. It can also be enjoyed cold, and refrigerated if you prefer.
It keeps at room temperature if tasted the same day, otherwise it must be placed in the fridge, where he keeps about 2 days.
Other recipes to try
If you like summer fruit desserts, I recommend you take a look at these other recipes on the blog:
- Strawberry rhubarb tart like a crumble
- Light strawberry mousse
- Raspberry charlotte cake
- Peach Melba
- Very soft apricot almond cake
- Blueberry pie
If you make this rhubarb clafoutis, please rate the recipe below and tag @liliebakery on Instagram so I can see your lovely desserts!
Easy Rhubarb Clafoutis
A tangy and light clafoutis with a great taste of rhubarb! Very easy to make, with simple ingredients...
Ingredients
- 370 g rhubarb preferably thin stems
- 50 g granulated sugar
- 30 g unsalted butter
- 3 large eggs at room temperature
- 120 g light brown sugar
- 1 cs natural vanilla extract
- 70 g all-purpose flour T45
- Pinch of salt
- Pinch of cinnamon
- 190 g whole milk at room temperature
- 190 g heavy whipping cream 30%
Prepare in advance
- Preheat the oven to 200° traditional heat. Generously butter a ceramic or glass mold, mine is oval and measures 30X21cm.
- Wash the rhubarb stalks and cut them diagonally into pieces of approximately 2 cm. NB: if your rhubarb stalks are thick, you can peel them first to reduce the stringy side.
- In a pan over medium heat, melt the butter and add the powdered sugar. Place the pieces of rhubarb and heat for a few minutes while stirring: the pieces of rhubarb should soften and release a little juice. Remove into a container, and set aside for later.
- In a large bowl, whisk the eggs and brown sugar. Add the vanilla then mix.
- Sift the flour with the salt and cinnamon then add it to the dough in several batches, whisking so as not to have lumps.
- Finally, incorporate the liquid cream and the milk in several times to obtain a smooth and liquid batter like pancake batter.
- Pour this dough into the mold. Add the rhubarb pieces.
- Bake for around 35 minutes (this varies depending on the oven). The sides of the clafoutis should be nicely browned. The center should bounce slightly when touched.
- The clafoutis can be enjoyed warm or cold, depending on your preferences... You can sprinkle with a little icing sugar before serving (optional).
Notes
This rhubarb clafoutis can be kept at room temperature if tasted the same day, otherwise it must be placed in the fridge, where he keeps about 2 days.
I'm surprised that you don't have to peel the rhubarb? Isn't there a mistake in the recipe?
Hello Nathalie, I don't peel my rhubarb because I use thin stems, there is no need to peel them. However, if your stems are thick and stringy, then yes you can peel them. See you soon :)
Thank you for this excellent recipe that I adapted with 5 eggs for a larger mold... The combination with cinnamon is very successful. I reduced the proportions of sugar a little. Should I have kept the rhubarb juice? I didn't put it in doubt.
Thank you Aurélie! Glad you like this rhubarb clafoutis! I don't add the rhubarb juice because it would impact the texture. See you soon :)
This clafoutis is a pure delight, even though I'm not really a rhubarb person. I used the same ingredients and replaced the rhubarb with apples and strawberries: delicious!
Thank you very much Annick! I'm really happy that you like this clafoutis, See you soon :)
Thanks for the recipe! Would it be worth trying with milk and vegetable cream?
Hello Sarie, so to answer you, I haven't tested this clafoutis in a vegetable version, but you can test it yourself if you want. See you soon :)
Hello Aurélie,
Thank you for this wonderful recipe, like all the others. I don't go to any other site to get inspiration and spoil my daughter!
We are lactose intolerant, coconut milk is already fatty, can I use it instead of whole milk and liquid cream in your opinion? Pouring little by little, in order to obtain the consistency of pancake batter that you recommend. Or is it really too liquid?
Hello Chloë, so I have never tried the plant-based version for the moment: you have to test with coconut milk first. If that doesn't work, try the plant-based milk / plant-based cream mixture. See you soon :)
Hello,
I made the clafoutis last weekend, it didn't make the day :) Thank you, it was a treat.
Your recipes are always successful, your explanations and comments are perfect and your photos make us want to make all your recipes. Congratulations
Thank you Karine for your message! I am very happy that you like my recipes so much! Thank you for your loyalty to this blog, I'll see you soon for other recipes :)
Excellent recipe, easy to make, it will be one of my favorites for this spring. Since it grows in large quantities in my garden, I will treat my children and my husband. Thank you very much.
Thanks Caro! You're lucky to have so many in your garden! See you soon :)