Elegant, rustic, and surprisingly simple to make, clafoutis is one of those timeless French desserts that never fails to impress. Traditionally made with cherries, this custard-like treat is a cross between a flan and a pancake—soft, creamy, and just sweet enough. But when reimagined with thin slices of tart rhubarb, clafoutis takes on a whole new level of sophistication. The tang of rhubarb perfectly balances the creamy batter, making it a refined and refreshing dessert, ideal for spring and summer.
In this article, we’ll explore the magic of rhubarb clafoutis, guide you step-by-step through the recipe, and share tips for presentation, variations, and nutritional info.
What Is Clafoutis?
Clafoutis (pronounced kla-foo-TEE) originates from the Limousin region of France and is traditionally baked with fresh cherries. The fruit is suspended in a lightly sweetened batter made from eggs, milk, sugar, and a bit of flour—similar to crêpe batter.
The beauty of clafoutis lies in its simplicity: the ingredients are basic, the preparation is straightforward, and the result is delightfully impressive. With its golden top, custard center, and vibrant pops of fruit, it looks fancy without the fuss.
Using thin rhubarb adds a modern, tangy spin to this traditional dessert, and it pairs beautifully with vanilla, citrus zest, or even a touch of almond extract.
Ingredients
- 1 ½ cups thinly sliced rhubarb stalks (about 2 medium stalks)
- 3 large eggs
- ½ cup granulated sugar
- 1 cup whole milk
- ½ cup all-purpose flour
- 1 tsp vanilla extract (or almond extract)
- Zest of 1 lemon (optional, but recommended)
- Pinch of salt
- 2 tbsp butter (for greasing)
- Powdered sugar (for dusting)
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 55 minutes
- Servings: 6
How to Make Rhubarb Clafoutis
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish with butter.
2. Prepare the Rhubarb
Slice the rhubarb thinly (about ⅛ to ¼ inch thick) and spread it evenly across the bottom of the buttered dish.
3. Make the Batter
In a mixing bowl, whisk the eggs and sugar until pale and slightly frothy. Add the milk, vanilla extract, lemon zest (if using), and salt. Whisk until smooth. Gradually add the flour, whisking continuously to avoid lumps. The batter will be thin.
4. Pour and Bake
Pour the batter over the rhubarb in the dish. Bake in the center of the oven for 35–40 minutes, or until puffed, golden, and set in the center. A knife inserted should come out clean.
5. Cool and Serve
Let the clafoutis cool slightly. It will deflate as it cools—that’s normal. Dust with powdered sugar before serving.
Nutritional Information (Per Serving)
Approximate values (based on 6 servings):
- Calories: 180
- Fat: 5g
- Carbohydrates: 28g
- Protein: 6g
- Fiber: 1g
- Sugar: 17g
Clafoutis is lighter than many other desserts, thanks to its low butter content and reliance on fresh fruit for flavor.
Presentation Tips
- Rustic Chic: Serve clafoutis directly from the baking dish for a farmhouse-style look.
- Elegant Touch: Plate individual slices with a dollop of whipped cream or crème fraîche, and a few extra rhubarb curls or berries on the side.
- Brunch-Worthy: This dessert also works beautifully as part of a brunch spread, paired with fresh berries and coffee.
Delicious Variations
- Rhubarb & Strawberry: Add ½ cup sliced strawberries for a classic flavor pairing.
- Gluten-Free: Substitute all-purpose flour with almond flour or a gluten-free blend.
- Citrus Upgrade: Try orange zest instead of lemon for a warmer flavor.
- Individual Servings: Divide the batter into small ramekins for individual portions—adjust bake time to 20–25 minutes.
Tips for Success
- Thin Rhubarb Is Key: Slicing the rhubarb thinly ensures it softens quickly and disperses evenly in the batter.
- Let It Rest: Allow clafoutis to cool slightly before serving—it firms up as it sets.
- Use Fresh Rhubarb: Choose firm, brightly colored stalks for the best flavor and texture. Avoid leaves, which are toxic.
Why You’ll Love Rhubarb Clafoutis
There’s something special about the contrast between creamy custard and the tart snap of rhubarb. The simplicity of the batter allows the rhubarb to shine, while the light texture of the dish makes it suitable for everything from casual gatherings to elegant dinners.
Unlike heavier desserts, clafoutis feels delicate and refined, and it’s incredibly flexible. You can swap the fruit, adjust the sweetness, or even serve it warm, room temperature, or chilled. It’s a beautiful reminder that sometimes the simplest ingredients, when handled thoughtfully, create the most memorable results.
Clafoutis with Thin Rhubarb is a delightful twist on a French classic—easy to prepare, elegant to serve, and bursting with seasonal flavor. Whether you’re new to baking or a seasoned home chef, this recipe offers a sweet spot between rustic charm and sophisticated taste.
Serve it with pride at your next brunch, spring dinner party, or cozy evening at home. And don’t be surprised when guests ask for seconds—this is one dessert that leaves a lasting impression.