Rhubarb Clafoutis
- 10m Prep Time
- 45m Cook Time
- 55m Ready In
A rustic French custard dessert with rhubarb, made with equal parts milk, cream, sugar, and flour. Simple to prepare and perfect for spring.
Ingredients
- Unsalted butter for greasing the pan
- 227 g rhubarb sliced into ½-inch pieces
- 177 ml whole milk
- 177 ml heavy cream
- 177 ml granulated sugar
- 177 ml all-purpose flour
- 4 large eggs
- 14.8 ml vanilla extract
- 1.23 ml kosher salt
- Confectioners' sugar for dusting
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 98.8 mg
- Iron: 1.44 mg
- Magnesium: 16.4 mg
- Phosphorus: 123 mg
- Potassium: 230 mg
- Zinc: 0.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml whole milk
- 177 ml heavy cream
- 177 ml granulated sugar
- 177 ml all-purpose flour
- 4 large eggs
- 14.8 ml vanilla extract
- 1.23 ml kosher salt
Prepare
- Unsalted butter, for greasing the pan
- 227 g rhubarb, sliced into ½-inch pieces
- Confectioners' sugar, for dusting
Let's Cook
-
Step 1.
Preheat the oven to 350°F and position a rack in the center. Generously grease an 8-inch square (or similar) baking dish with unsalted butter.
-
Step 2.
Slice ½ pound rhubarb (about 2 stalks) into ½-inch pieces (about 2 cups). Scatter the rhubarb evenly across the bottom of the prepared baking dish.
-
Step 3.
In a blender, combine ¾ cup whole milk, ¾ cup heavy cream, ¾ cup granulated sugar, ¾ cup all-purpose flour, 4 large eggs, 1 tablespoon vanilla extract, and ¼ teaspoon kosher salt. Blend on high speed for 30 seconds until smooth and well combined.
-
Step 4.
Pour the batter directly into the baking dish, over and around the rhubarb. Bake for about 45 minutes, until the clafoutis is puffed in the center and lightly browned on top.
-
Step 5.
Dust the clafoutis with confectioners' sugar just before serving. Serve warm or at room temperature.