This Easy Rhubarb Clafoutis is a tasty, custardy dessert that’s perfect for beginners! With juicy rhubarb and a simple batter, it’s both sweet and a little tangy.
Making this dish is so easy; you just mix everything, pour it over the rhubarb, and bake! I love serving it warm with a scoop of ice cream, making it a hit every time. 🍦
Key Ingredients & Substitutions
Rhubarb: It’s the star of this dish! Choose fresh, vibrant rhubarb for the best flavor. If you can’t find rhubarb, you might try using fresh strawberries or cherries, but remember they will change the flavor profile a bit.
Milk: Whole milk gives a rich texture, but you can use 2% milk or a dairy-free alternative like almond or oat milk if you prefer. Just keep in mind that dairy-free milks might alter the taste slightly.
Granulated Sugar: The sugar sweetens the clafoutis, balancing the tartness of the rhubarb. You can substitute it with honey, maple syrup, or a sugar alternative like coconut sugar if needed, but this might affect the texture.
Flour: All-purpose flour is a go-to for this recipe. If you’re gluten-free, try using a gluten-free flour blend, which often works well in baked goods!
How Do You Achieve a Smooth Batter?
To get the best consistency for your clafoutis batter, follow these steps:
- Start by whisking the eggs and sugar together until frothy. This helps to incorporate air, making the batter lighter.
- Add the flour and salt, and whisk just until combined. Avoid over-mixing, which can lead to a tougher texture.
- Gradually pour in the milk and melted butter. This helps them blend smoothly without clumps. Mix until you have a creamy batter.
Keeping it simple is key. A smooth batter will ensure the clafoutis puffs perfectly and cooks evenly. Enjoy your baking adventure!
Easy Rhubarb Clafoutis
Ingredients:
- 3 cups rhubarb, chopped into 1-inch pieces
- 3 large eggs
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp melted butter (plus extra for greasing the dish)
- Powdered sugar (optional, for dusting)
Time Estimate:
This Easy Rhubarb Clafoutis takes about 10 minutes to prepare and 35-45 minutes to bake. You’ll want to allow some time for it to cool down a bit before serving. In total, you can expect about 1 hour of time from start to finish, plus any additional chilling time if you prefer it cold!
Step-by-Step Instructions:
1. Prep the Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab a 9×13-inch baking dish and butter it generously. This will help the clafoutis come out easily once it’s baked.
2. Prepare the Rhubarb:
Evenly spread the chopped rhubarb along the bottom of your baking dish. This tart fruit is going to be the star of the show, so make sure it’s well distributed!
3. Make the Batter:
In a mixing bowl, combine the eggs and granulated sugar. Whisk them together until the mixture is well combined and has a slightly frothy appearance. This aerates the batter, giving it a light texture.
4. Add Dry Ingredients:
Next, add the flour and salt to the egg-sugar mix. Stir until it’s smooth without any lumps. Don’t worry if there are a few little bits; just avoid over-mixing!
5. Combine Wet Ingredients:
Gradually whisk in the milk and melted butter, along with the vanilla extract, until everything is nice and creamy. Your batter should look smooth and inviting!
6. Pour the Batter:
Now it’s time to pour your batter evenly over the rhubarb in the baking dish. Make sure all the rhubarb is covered but don’t worry about it being perfect!
7. Bake:
Place the dish in the preheated oven and bake for around 35-45 minutes. Keep an eye on it; you want it to be set in the center and golden around the edges. A knife inserted into the middle should come out clean when it’s done.
8. Cool Before Serving:
Once it’s baked, take the clafoutis out of the oven and let it cool for a bit. It’ll puff up while baking and then deflate a little as it cools. This is totally normal, so don’t worry!
9. Add Finishing Touches:
If you want, dust the top with powdered sugar for a pretty look just before serving.
10. Enjoy!
Serve the clafoutis warm or at room temperature. It’s delicious on its own, but you can pair it with crème fraîche or a scoop of vanilla ice cream for an extra treat!
This smooth, custard-like baked dessert highlights the bright, tart flavor of rhubarb combined with a tender, sweet batter. It’s perfect for impressing your guests or enjoying on a cozy night in. Enjoy your baking adventure!
FAQ for Easy Rhubarb Clafoutis
Can I Use Frozen Rhubarb?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess moisture before adding it to the baking dish. This helps prevent the clafoutis from becoming too watery.
How Should I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can enjoy the clafoutis cold or reheat slices in the microwave for about 15-20 seconds for a warm treat.
Can I Substitute the Milk for a Non-Dairy Option?
Absolutely! You can replace whole milk with almond milk, coconut milk, or any other non-dairy milk. Just keep in mind that this may slightly change the flavor, but it will still be delicious!
What Can I Serve with Clafoutis?
This clafoutis is delightful on its own, but you can enhance it with a dollop of crème fraîche or a scoop of vanilla ice cream. Fresh berries or a sprinkle of lemon zest on top add a refreshing touch, too!
