A beautiful spring dessert, this rhubarb clafoutis is simple, delicious, and makes the most of that first spring fruit. Made with just 7 ingredients! If you've never had a clafoutis, you're in for a treat. It's a French pudding dessert that should be made with cherries - this is actually a Flaugnarde as it doesn't include cherries - made very simply with eggs, milk, sugar, and a bit of flour.
One reader, Brittany, commented: "Just made this tonight with eggs from our chickens and rhubarb from our garden. It is DELICIOUS. The custardy portion is just sweet enough with the tart rhubarb. Yum. A new family favorite for spring."
Ingredients
Ingredient Notes and Substitutions
- Eggs: these should be large eggs, at room temperature. To quickly bring eggs up to room temperature, submerge them in a bowl of warm water for 10 minutes before use.
- Milk: use whole milk, or mix in a little cream to make a richer custard.
- Sugar: use plain white sugar, cane sugar, or vanilla sugar.
- Rhubarb: fresh rhubarb is necessary for this recipe. Frozen rhubarb turns out soggy after baking. Toss it in sugar before adding to the clafoutis to take that tart edge off.
- Make it dairy-free: use a can of full-fat coconut milk to replace the milk. There will be a very slight coconut flavour, but it's a good substitution.
If you love baked puddings like this, try our blueberry clafoutis, rhubarb custard bars, or decadent croissant bread pudding.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
How to Make Rhubarb Clafoutis
Step 1: whisk the eggs until foamy, then mix in the milk and vanilla. Whisk in the dry ingredients.
Step 2: pour the batter into a greased baking dish.
Step 3: toss the rhubarb with sugar.
Step 4: top with the rhubarb, and bake until golden.
Top Tips
- No need to peel: unless it's very late in the season and your rhubarb is tough and old, it doesn't need to be peeled.
- Use a deep dish: it needs to be deep enough to allow for about a doubling in size when the custard puffs up, so keep that in mind.
- Don't worry if it falls: the clafoutis will probably have puffed up quite significantly in the oven and it will fall when it comes out. That doesn't mean you did anything wrong, it's just how this dessert works.
FAQ
Why is clafoutis rubbery?
If your clafoutis turns out rubbery, chances are it's just over-baked. Reduce the baking time next time and keep in mind that the middle should be soft and barely set.
What fruits are in clafoutis?
A clafoutis is only made with cherries. The same type of baked custard dessert with other fruit is called a flaugnarde.
Do you eat clafoutis warm or cold?
Clafoutis should be served cold, slightly warm, or room temperature, because it needs to set fully. It's too soft when very hot.
If you make this Rhubarb Clafoutis recipe or any other spring recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Rhubarb Clafoutis
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 8 inch (20 cm) baking dish
- 2 Mixing bowls
- Whisk
- Measuring cups and spoons or a digital kitchen scale
Ingredients
- 2 cups rhubarb, cut into 9 cm (3 inch) pieces
- ½ cup + 3 tablespoons sugar, divided
- 4 large eggs, at room temperature
- 1 ¾ cups full-fat milk, or canned coconut milk*
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 pinch sea salt
- Butter, or coconut oil for greasing the pan
Instructions
- Preheat the oven to 400°F (200°C) and grease a 8 inch (20 cm) baking dish with butter or coconut oil.Butter
- Place the rhubarb pieces into a bowl with 2 tablespoons of sugar. Mix to coat the rhubarb in the sugar and set aside.2 cups rhubarb, ½ cup + 3 tablespoons sugar
- In a large mixing bowl, whisk the eggs until foamy. Add the milk and vanilla, whisking again to combine, followed by the flour, ½ cup (50 grams) of sugar, and salt. Gently mix until just combined.4 large eggs, 1 ¾ cups full-fat milk, 1 teaspoon vanilla extract, ½ cup all-purpose flour, 1 pinch sea salt
- Pour the clafoutis batter into the prepared baking dish and top with the sugared rhubarb.
- Top the clafoutis with the last remaining tablespoon of sugar.
- Bake for 40-45 minutes, or until the edges and top of the clafoutis are golden and the middle is just set. It will puff up significantly in the oven and fall when removed, this is normal.
- Cool the clafoutis for 15 minutes before serving. Leftovers will keep for a day or two in a sealed container in the refrigerator.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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Just made this tonight with eggs from our chickens and rhubarb from our garden. It is DELICIOUS. The custardy portion is just sweet enough with the tart rhubarb. Yum. A new family favorite for spring.