This easy rhubarb clafoutis is like a sweet hug in dessert form! Packed with tart rhubarb and a soft, custardy batter, it’s perfect for any occasion.
Trust me, the best part is how simple it is to whip up. Just mix, pour, and bake! I love serving it warm with a sprinkle of powdered sugar. Yum!
Key Ingredients & Substitutions
Rhubarb: The star of this dish! Look for firm stalks that are bright pink or green. If rhubarb is out of season, you can substitute with tart fruits like chopped strawberries or cherries to keep that tangy flavor.
Eggs: Eggs give clafoutis its structure and richness. If you’re looking for an egg substitute, try 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water). This can change the texture a bit but still works well!
Milk: Whole milk makes the batter creamy, but you can use 2% or even almond milk for a lighter option. If you’re dairy-free, coconut milk is a great alternative that adds a hint of sweetness.
Sugar: You can reduce the sugar by a bit, especially if your rhubarb is sweet. For a healthier twist, try using honey or maple syrup at a 1:2 ratio to sugar. However, keep in mind that this may change the consistency of the batter slightly.
Flour: All-purpose flour works perfectly here, but you can use whole wheat flour for a nuttier taste or a gluten-free flour blend if needed.
How Do You Achieve the Perfect Clafoutis Texture?
A smooth batter is key to a great clafoutis. To avoid lumps, whisk the eggs and milk together first, then add the sugar. Slowly add the flour while mixing until just combined. Overmixing can lead to a tough texture, so stop as soon as it’s smooth!
- Preheat your oven properly to ensure even cooking.
- Pour half the batter first, then layer in the rhubarb, and finish with the remaining batter for even baking and flavor distribution.
- Let it cool slightly after baking; this allows it to set and makes serving easier.
How to Make Easy Rhubarb Clafoutis
Ingredients You’ll Need:
For the Clafoutis:
- 2 cups rhubarb, chopped into 1-inch pieces
- 3 large eggs
- 1 cup milk (whole or 2%)
- 1 cup all-purpose flour
- 1 cup granulated sugar, divided (3/4 cup for batter and 1/4 cup for dusting)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- Powdered sugar for serving (optional)
How Much Time Will You Need?
This easy rhubarb clafoutis will take about 15 minutes to prep and another 40 to 45 minutes to bake. Overall, plan for about 1 hour for this delicious dessert, plus a few minutes for it to cool down before serving.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
First, preheat your oven to 350°F (175°C). While it’s warming up, take a 9×13-inch baking dish and grease it with some butter or cooking spray to prevent sticking.
2. Whisk the Wet Ingredients:
In a mixing bowl, crack in the 3 large eggs. Then pour in the milk, add 3/4 cup of granulated sugar, vanilla extract, salt, and baking powder. Whisk everything together until it’s smooth and well combined.
3. Add the Flour:
Gradually add in the flour while continuing to whisk. Keep mixing until the batter is nice and smooth with no lumps. This will be the base of your clafoutis.
4. Assemble the Clafoutis:
Now, pour half of the batter into the greased baking dish. Next, evenly spread the chopped rhubarb over the batter. Finally, pour the remaining batter on top, covering the rhubarb.
5. Add Sweetness and Bake:
To finish it off, sprinkle the remaining 1/4 cup of granulated sugar over the top. This will help create a lovely crust. Place the baking dish in the oven and bake for about 40 to 45 minutes, or until the clafoutis is set and slightly golden on the edges.
6. Cool and Serve:
Once baked, take it out of the oven and let it cool a bit. If you like, dust some powdered sugar on top before serving. Enjoy your warm or room temperature clafoutis!
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If you’re using frozen rhubarb, there’s no need to thaw it first. Just chop it into 1-inch pieces while still frozen and add it directly to the batter. Keep in mind that the baking time might be a bit longer, so check for doneness by inserting a toothpick in the center.
Can I Substitute Another Fruit for Rhubarb?
Definitely! If rhubarb isn’t available, you can substitute it with fruits like cherries, blueberries, or peaches. Just keep in mind that the sweetness and baking time might vary slightly depending on the fruit’s moisture content, so adjust the sugar if needed and monitor the bake closely.
How Should I Store Leftovers?
Store any leftover clafoutis in an airtight container in the fridge for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave individual portions for a quick warm-up.
Can I Make This Recipe Dairy-Free?
Yes! You can easily make this clafoutis dairy-free by substituting the milk with almond milk, coconut milk, or any other plant-based milk you prefer. Just ensure the consistency is similar to dairy milk for the best results!
