This easy rhubarb clafoutis is a delightful baked treat that combines tart rhubarb with a light, fluffy batter. It’s sweet, comforting, and perfect for any time of day!
Trust me, the tangy rhubarb adds a fun twist that makes this dish stand out. It’s like a dessert and breakfast all in one—what’s not to love? 😄
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb gives the clafoutis its tart flavor. If you can’t find fresh rhubarb, frozen rhubarb works too. Just thaw and drain excess moisture before using.
Eggs: Large eggs are key for a fluffy texture. If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce for each egg.
Milk: Whole milk is ideal for a rich taste. You can use almond milk, soy milk, or oat milk for a dairy-free option. Just ensure they’re unsweetened!
All-Purpose Flour: This is the backbone of the batter. For gluten-free options, you can replace it with a gluten-free flour blend. Just be sure it’s suitable for baking!
Sugar: Granulated sugar sweetens the dish, but you can reduce it if you like. Substitute with coconut sugar or a sugar substitute if you’re looking for lower-calorie options.
How Do I Ensure My Clafoutis is Light and Fluffy?
Getting a light and fluffy texture in your clafoutis depends on how you mix the batter. Start by whisking the wet ingredients together until well combined. Gradually add the flour to avoid lumps. Here are some tips:
- Whisk the batter until smooth; it shouldn’t be overly thick.
- Don’t overmix once the flour is added, as this can lead to a denser texture.
- Pour the batter over the rhubarb without delay to keep the airiness intact.
How to Make Easy Rhubarb Clafoutis
Ingredients You’ll Need:
For the Clafoutis:
- 2 cups rhubarb, sliced
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp butter, melted
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 35-40 minutes to bake. So, you’ll have a delicious Easy Rhubarb Clafoutis ready in about 50 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9×13 inch baking dish and grease it well with butter so that your clafoutis doesn’t stick.
2. Arrange the Rhubarb:
Take your sliced rhubarb and spread it evenly across the bottom of the prepared baking dish. This tart fruit will be the star of your clafoutis!
3. Mix the Batter:
In a mixing bowl, crack the three large eggs and whisk them together. Then add in the milk, granulated sugar, vanilla extract, and salt. Whisk everything until it’s well combined and smooth.
4. Add the Flour:
Slowly add the all-purpose flour into the egg mixture, whisking as you go. This helps avoid lumps. Keep whisking until the batter is smooth and creamy.
5. Incorporate the Butter:
Now, stir in the melted butter until fully mixed in. This will give your clafoutis a nice richness.
6. Pour the Batter Over the Rhubarb:
Carefully pour the batter over the arranged rhubarb in the baking dish, making sure it’s evenly covered. It’s okay if some rhubarb peeks through!
7. Bake the Clafoutis:
Place the dish in your preheated oven and bake for 35-40 minutes. The clafoutis is done when it’s puffed up and lightly golden brown on top. Your kitchen will smell amazing!
8. Cool and Dust:
Once baked, remove the clafoutis from the oven and let it cool slightly. If you’d like, sprinkle some powdered sugar on top for a sweet finishing touch.
9. Serve and Enjoy:
Slice your Easy Rhubarb Clafoutis and serve it warm or at room temperature. It’s great as a dessert or even for breakfast! Enjoy every bite!
Can I Use Frozen Rhubarb in This Recipe?
Yes, you can use frozen rhubarb! Just be sure to thaw it first and drain any excess liquid to prevent a soggy clafoutis. You can thaw it overnight in the fridge or use a microwave for quicker results but avoid cooking it.
Can I Replace All-Purpose Flour with a Gluten-Free Option?
Absolutely! You can substitute all-purpose flour with a gluten-free blend, like almond flour or a store-bought gluten-free mix. Adjust quantities as needed, as some gluten-free flours may absorb liquid differently.
Can I Make This Recipe Ahead of Time?
Yes, the batter can be made ahead! Mix the ingredients and store them in the fridge for up to 24 hours before pouring over the rhubarb and baking. Freshly baked clafoutis is always best, but you can reheat leftovers in the oven for a few minutes to regain some of that fresh-baked warmth.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Enjoy it warm or at room temperature!
