This Easy Rhubarb Clafoutis is a fun twist on a classic French dessert. It features sweet-tart rhubarb baked into a fluffy, pancake-like batter that is simply dreamy!
I love how quick it is to whip up, and it makes my kitchen smell amazing! Serve it warm with a dusting of powdered sugar, and you’re in for a treat. 🌟
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is essential for that tart flavor. If you can’t find rhubarb, you can substitute it with tart apples or cherries for a similar tang. Just keep in mind that cooking time may vary slightly depending on the fruit you choose.
Eggs: Large eggs are great here for binding and structure. If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit for 5 minutes) for a vegan twist.
Milk: Whole milk gives creaminess, but any milk works, including almond or oat milk for dairy-free options. Just ensure they are unsweetened to maintain balance in flavor.
Flour: All-purpose flour is standard for this recipe. You could use gluten-free flour blends if needed, but avoid coconut flour as it absorbs too much moisture.
How Do I Ensure My Clafoutis Comes Out Fluffy and Delicious?
The key to a fluffy clafoutis is in how you mix the batter. After whisking the eggs, milk, and sugar, gently add in the flour. Avoid over-mixing since this can lead to a dense texture. It should be smooth with no lumps, but don’t whisk it too much!
- When combining, use a spoon or rubber spatula to fold in the flour carefully.
- Your batter should be slightly thick yet pourable.
- Make sure to pour the batter over the rhubarb evenly for even cooking.
Baking time is also crucial—once puffed and golden, it’s ready! Let it cool a little; this will help it set and be easier to slice. Enjoy your clafoutis warm or at room temperature!
How to Make Easy Rhubarb Clafoutis
Ingredients You’ll Need:
For the Clafoutis:
- 2 cups rhubarb, chopped into small pieces
- 3 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- Butter (for greasing the baking dish)
- Powdered sugar (for dusting, optional)
How Much Time Will You Need?
This delicious rhubarb clafoutis will take around 10 minutes to prepare and about 35-40 minutes to bake. All in all, you’ll be enjoying this treat in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the clafoutis will bake evenly.
2. Prepare the Baking Dish:
Take your 8×8 inch baking dish and grease it with butter. Make sure to cover the bottom and sides well to prevent sticking.
3. Add the Rhubarb:
Spread the chopped rhubarb evenly across the bottom of the greased baking dish. This will be the fruity base for your dessert.
4. Mix the Batter:
In a mixing bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, salt, and baking powder. Keep whisking until everything is well mixed and smooth.
5. Incorporate the Flour:
Gradually add the flour into your egg mixture while whisking. Keep going until there are no lumps left; your batter should be nice and smooth!
6. Combine Everything:
Pour the smooth batter over the rhubarb in the baking dish, ensuring it covers all the rhubarb pieces evenly.
7. Bake:
Place the baking dish in the preheated oven and bake for about 35-40 minutes. You’ll know it’s ready when it’s puffed up and golden brown on top!
8. Cool and Dust:
Once baked, allow your clafoutis to cool slightly before serving. If you like, dust the top with powdered sugar for a lovely finish.
9. Serve and Enjoy:
Enjoy your warm clafoutis either on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It’s a delightful treat!
Can I Substitute Other Fruits for Rhubarb?
Absolutely! While rhubarb gives a tangy flavor, you can use fruits like cherries, blueberries, or peaches instead. Just make sure to adjust the sugar level if you go with a sweeter fruit, reducing it to taste.
Can I Make This Clafoutis Dairy-Free?
Yes, you can make this recipe dairy-free by substituting the milk with almond milk, coconut milk, or any other dairy-free milk of your choice. The clafoutis will still be delicious and flavorful!
How Do I Store Leftover Clafoutis?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy it cold or gently reheat it in the oven at 350°F (175°C) for about 10 minutes for a warm treat.
Can I Use Frozen Rhubarb?
Yes, frozen rhubarb works well! Just make sure to thaw and drain any excess water before using it in the recipe. This will prevent the clafoutis from becoming too watery during baking. Enjoy your delicious creation!
