CLAFOUTIS A LA RHUBARBE . . . Rhubarb Clafouti
Cuisine: French
Author: Mrs Butterfingers
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
A brilliant French dessert made by pouring an eggy batter over roasted rhubarb and then baked
  • For the rhubarb:
  • 2 generous cups (8-9 ounces, about 3 long stalks) rhubarb diced into two inch pieces.
  • 2 tbsp. granulated sugar
  • ½ tsp cinnamon.
  • For the clafouti:
  • ¾ cup (200 ml) whole milk
  • ¾ cup (200 ml) double/heavy cream
  • ⅓ cup (50 g) sugar
  • 3 large eggs
  • 1 tsp vanilla
  • ½ cup (2½ oz) all-purpose flour
  • a sprinkle of salt
  • butter for baking dish
  • powdered sugar and cinnamon for garnish
  1. Preheat oven to 350 F.
  2. The rhubarb:
  3. Combine the rhubarb with the sugar and cinnamon in a small bowl and set aside for 5-10 minutes to dissolve the sugars and begin extracting the rhubarb juices.
  4. Spread the rhubarb in the bottom of an 8 x 8 inch baking dish and roast uncovered for 15-20 minutes, until the rhubarb is soft and the juices are bubbling.
  5. Allow to co cool until the rhubarb is just warm to the touch.
  6. The clafouti:
  7. Using a blender combine the milk,cream, sugar, vanilla, salt and flour, and blend. You can also whisk all the ingredients in a large bowl but be sure to mix well.
  8. Set the batter side.
  9. Lightly butter a 12-inch (30-cm) diameter baking dish.
  10. Pour a ¼ inch layer of the blended mixture over the bottom. Set remaining batter aside.
  11. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through.
  12. Remove from oven (but don't turn the oven off yet).
  13. Spread the rhubarb over the set batter in the pan.
  14. Pour the remaining batter over the roasted rhubarb and bake for 45-60 minutes (still at 350 F), until the clafouti is puffed and brown and a toothpick inserted in the middle comes out clean. It's fine if the middle still jiggles slightly. The edges will collapse once the clafouti starts to cool.
  15. The longer it cools, the more set the clafouti becomes. For a loose pudding-like dessert, serve while still warm from the oven. For a firm custard, allow to cool to room temperature or serve chilled.
  16. Before serving sprinkle with a mixture of powdered sugar and cinnamon.
Recipe by Mrs. Butterfingers at