Rhubarb Clafoutis

Easy rhubarb clafoutis - Lilie Bakery

An easy and seasonal dessert: rhubarb clafoutis ! Very tender pieces of rhubarb, a light clafoutis dough with a touch of vanilla. This is the quick recipe to prepare to take advantage of the rhubarb season!

What you will like with this rhubarb clafoutis

  • flavors : the acidity of rhubarb tamed by a finely sweet clafoutis!
  • texture : whether it is eaten warm or cold, the clafoutis is rather tender, the pieces of rhubarb are very tender.
  • difficulty level : clafoutis is one of the simplest desserts to prepare! This is the case with this rhubarb clafoutis. For cooking, use a thick glass or ceramic mold. You can also make it in small individual molds.
Rhubarb clafoutis recipe - Lilie Bakery

Ingredient details

  • rhubarb : I preferably choose thin stems, they are less fibrous and better in my opinion! If you only have thick stems on hand, cut them thinly and that will work too.
  • butter/sugar : it is with this mixture that I brown the pieces of rhubarb in the pan. This helps soften them, I much prefer that way!
  • light brown sugar : this is the sugar that I use in this rhubarb clafoutis dough, it brings its little gourmet side.
  • vanilla/cinnamon : this flavors the dough and goes particularly well with the flavor of rhubarb.
  • milk/cream : for a more creamy result, it is imperative to take whole milk and full-fat liquid cream 30% mg.

How to make rhubarb clafoutis?

  • We cut the stems of rhubarb in pieces
  • We'll bring them back in a bit butter and sugar in the pan
  • Apart, we whip eggs, sugar, vanilla
  • We sift dry ingredients and add them to the dough
  • We end with liquid ingredients
  • We pour the dough in the pan
  • We deposit the rhubarb pieces
  • On bake !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My advice for making your clafoutis a success

  • brown the pieces of rhubarb in the pan before cooking the clafoutis helps to soften them and make them less acidic (without altering their taste!).
  • to avoid lumps in the dough, sift the flour and add it in several batches while whisking (before adding the liquid ingredients).
  • to make clafoutis, I always recommend a ceramic or glass mold because it is important for cooking.

How to properly store rhubarb clafoutis?

The rhubarb clafoutis can consume lukewarm, shortly after removing from the oven. It can also be enjoyed cold, and refrigerated if you prefer.

It keeps at room temperature if tasted the same day, otherwise it must be placed in the fridge, where he keeps about 2 days.

Rhubarb clafoutis slice - Lilie Bakery

Other recipes to try

If you like desserts made with summer fruits, I advise you to take a look at these other recipes from the blog:

If you make this rhubarb clafoutis, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your lovely desserts!

Rhubarb clafoutis recipe - Lilie Bakery
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4.8 on 5 votes

Easy Rhubarb Clafoutis

A tangy and light clafoutis with a great taste of rhubarb! Very easy to make, with simple ingredients…
Prep time20 minutes
Cook time40 minutes
Total1 time
Recipe type: Dessert
Cuisine: French
Keyword: clafoutis
Yield: 6 people

Ingredients:

  • 370 g rhubarb preferably thin stems
  • 50 g granulated sugar
  • 30 g unsalted butter
  • 3 large eggs at room temperature
  • 120 g light brown sugar
  • 1 cs natural vanilla extract
  • 70 g all-purpose flour T45
  • Pinch of salt
  • Pinch of cinnamon
  • 190 g whole milk at room temperature
  • 190 g heavy whipping cream 30%

Instructions:

  • Preheat the oven to 200° traditional heat. Generously butter a ceramic or glass mold, mine is oval and measures 30X21cm.
  • Wash the rhubarb stalks and cut them diagonally into pieces of approximately 2 cm. NB: if your rhubarb stalks are thick, you can peel them first to reduce the stringy side.
  • In a pan over medium heat, melt the butter and add the powdered sugar. Place the pieces of rhubarb and heat for a few minutes while stirring: the pieces of rhubarb should soften and release a little juice. Remove into a container, and set aside for later.
  • In a large bowl, whisk the eggs and brown sugar. Add the vanilla then mix.
  • Sift the flour with the salt and cinnamon then add it to the dough in several batches, whisking so as not to have lumps.
  • Finally, incorporate the liquid cream and the milk in several times to obtain a smooth and liquid batter like pancake batter.
  • Pour this dough into the mold. Add the rhubarb pieces.
  • Bake for around 35 minutes (this varies depending on the oven). The sides of the clafoutis should be nicely browned. The center should bounce slightly when touched.
  • The clafoutis can be enjoyed warm or cold, depending on your preferences... You can sprinkle with a little icing sugar before serving (optional).

Notes:

This rhubarb clafoutis can be kept at room temperature if tasted the same day, otherwise it must be placed in the fridge, where he keeps about 2 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
7th May 2024

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12 comments

  1. Reply

    Nathalie

    April 27th

    I'm surprised I don't have to peel the rhubarb? Isn't there an error in the recipe?

    • Reply

      Lilie bakery

      April 30th

      Hello Nathalie, I don't peel my rhubarbs because I use thin stems, there is no need to peel them. If, however, your stems are thick and stringy, then yes you can peel them. See you soon :)

  2. Reply

    Aurélie

    5th May 2024

    5 stars
    Thank you for this excellent recipe which I adapted with 5 eggs for a larger mold… The combination with cinnamon is very successful. I reduced the sugar proportions a little. Should you keep the rhubarb juice? I didn't put him in doubt.

    • Reply

      Lilie bakery

      15th May 2024

      Thank you Aurélie! Glad you like this rhubarb clafoutis! I don't add the rhubarb juice because it would impact the texture. See you soon :)

  3. Reply

    Annick

    24th May 2024

    5 stars
    This clafoutis is a pure delight, even though I'm not much of a rhubarb person. I used the same ingredients and replaced the rhubarb with apples and strawberries: delicious!

    • Reply

      Lilie bakery

      1th June 2024

      Thank you very much Annick! I'm really happy that you like this clafoutis, See you soon :)

  4. Reply

    Sarie

    26th May 2024

    Thanks for the recipe ! Would it be worth trying with milk and vegetable cream?

    • Reply

      Lilie bakery

      1th June 2024

      Hello Sarie, so to answer you, I have not tested this vegetable version of clafoutis, but you can try it yourself if you wish. See you soon :)

  5. Reply

    Chloë

    27th May 2024

    Hello Aurélie,
    Thank you for this wonderful recipe, like all the others. I don't go to any other site to get inspired and spoil my daughter!
    We are lactose intolerant, coconut milk is already fatty, do you think I can use it instead of whole milk and liquid cream? Pouring little by little, to obtain the consistency of pancake batter that you recommend. Or is it really too liquid?

    • Reply

      Lilie bakery

      1th June 2024

      Hello Chloë, so I have never tried the plant-based version yet: you need to try it with coconut milk first. If that doesn't work, try the vegetable milk/vegetable cream mixture. See you soon :)

  6. Reply

    Karine

    1th June 2024

    5 stars
    Hello,
    I made the clafoutis last weekend, it didn't make the day :) Thank you, it was a treat.
    Your recipes are always successful, your explanations and comments are perfect and your photos make us want to make all your recipes. Congratulations

    • Reply

      Lilie bakery

      8th June 2024

      Thank you Karine for your message! I'm very happy that you like my recipes so much! Thank you for your loyalty to this blog, I'll see you soon for other recipes :)

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