This Rhubarb Raspberry Clafoutis may sound fancy, but it is very easy to make. Fresh in-season rhubarb and raspberries pair gorgeously in the clafoutis custard-like filling. Bake it to a golden brown and then serve warm cut into wedges or scooped out. This recipe is as good for breakfast or brunch as it is for dessert.
Another great rhubarb recipe that is new to the site is our Rustic Rhubarb Cake or our Strawberry Rhubarb Cake, both are great with fresh or frozen rhubarb.
What is Clafoutis?
According to Wikipedia, Clafoutis sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
How do you pronounce clafoutis? It is pronounced kluh·faw·tuhs. It is a dish that was first made in southwest central France in the Limousin region. Clafoutis then spread throughout France in the 19th century.
We have enjoyed this dish a few times using the traditional black cherries, but this recipe changes it up to be the perfect spring dessert using rhubarb and raspberries.
If you know us here at Noshing With The Nolands, we love our rhubarb recipes, and I am always on the hunt for ideas to include my fresh out-of-the-garden rhubarb. This one worked fabulously.
Helpful Items For This Recipe
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STAUB Ceramics Oval Baking Dish, 9-inch, Dark Blue
What Goes Into Rhubarb Raspberry Clafoutis?
Simple ingredients make up this amazing dessert. It all comes together in the oven.
Ingredients
- Rhubarb
- Raspberries
- Granulated sugar
- Orange
- 1 Tbsp orange juice (15 ml)
- Vanilla extract
- Large eggs
- Egg yolk
- Milk
- Heavy/double cream
- Unsalted butter
- All-purpose/plain four
- Pinch of sea salt
- Powdered sugar for dusting
How To Make Rhubarb Raspberry Clafoutis
This classic French dessert can be made in a gorgeous oval casserole dish as shown or a simple cast-iron skillet or pie pan.
Preheat oven to 350˚F (180˚C).
In a medium bowl, add rhubarb, half of the sugar, half of the vanilla, orange zest, and juice, and toss to combine. Butter a baking dish and lay rhubarb in a single layer. Bake for around 10 minutes, or until just soft.
Remove from the oven, add raspberries, toss gently, and leave to cool.
Butter a 9-inch or 10×7-inch baking pan (gratin dish).
In a large bowl, whisk the eggs with the rest of the sugar and vanilla until foamy. Add the milk, heavy cream, and melted butter, whisking again to combine. Whisk in the flour and salt and mix until the clafoutis batter is completely smooth. Instead of whisking, I find the batter gets an even smoother texture in a blender.
Spread the rhubarb mixture in the prepared pan and pour the batter over the fruit mixture.
Bake for 40-45 minutes, or until the edges and top of the clafoutis are golden and the middle is just set.
How to Serve Clafoutis?
Remove from oven and cool for 5 to 10 minutes. Dust with powdered sugar and serve with vanilla bean ice cream. You can also serve it with a dollop of whipped cream and a sprinkling of orange or lemon zest.
Tips:
- Instead of mixing by hand, add all of the ingredients for the custard to a blender and blend until completely smooth.
- The baking dish needs to be deep enough to allow for about a doubling in size when the custard puffs. A deep cast iron pan can be used.
- The clafoutis will puff up quite significantly in the oven, and it will fall when it comes out. It’s completely normal.
- Keep leftovers for up to two days in a sealed container in the refrigerator.
Can Clafoutis Be Made in Advance?
I do like to make clafoutis and then serve them warm out of the oven. I find it the best that way, but if you are pinched for time, you can make it the day before and reheat it to just warm again before serving.
You can also treat this as a make-ahead brunch dessert and have it already the night before in the casserole dish and then pop it into the oven the next day. I would warm it up to room temperature before baking it for 15 minutes. It may not puff as much but will still be good.
What Does a Clafoutis Taste Like?
Clafoutis taste like an oven-baked pancake but lighter with a bit more of a custard-like texture. Add in the rhubarb and raspberries, and it takes on these flavors with ease like any pancake or crepe would.
MORE RHUBARB TO LOVE!
- Rhubarb Dream Bars
- Old Fashioned Rhubarb Loaf
- Super Easy Rhubarb Tarts
- Rhubarb Strawberry Cobbler
- Rhubarb Strawberry Crisp
- Blueberry Rhubarb Jam
- Rhubarb Strawberry Sour Cream Pie
- Rhubarb Margaritas
- No Churn Rhubarb Ice Cream Recipe
- Rhubarb Meringue Dessert Recipe
Pin it HERE!!
Pin it HERE!!
Rhubarb Raspberry Clafoutis
Ingredients
- 3 stalks rhubarb trimmed and sliced to ½-inch pieces (approx 150 grams)
- 1 cup raspberries 130 grams, fresh or frozen (if frozen, thaw first and drain the juices)
- ¼ cup granulated sugar 50 grams, divided
- finely grated zest of 1/2 orange
- 1 Tbsp orange juice 15 ml
- 2 teaspoons vanilla extract divided (10 ml)
- 2 large eggs 50 grams each
- 1 egg yolk
- 2/3 cup milk 160 ml
- 1/3 cup + 1 Tbsp heavy/double cream 100 ml
- 2 Tbsp unsalted butter melted and cooled (30 grams)
- 1/3 cup all-purpose/plain four 42 grams
- Pinch of sea salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350˚F (180˚C).
- In a medium bowl, add rhubarb, half of the sugar, half of the vanilla, orange zest, and juice, and toss to combine. Butter a baking dish and lay rhubarb in a single layer. Bake for around 10 minutes, or until just soft.
- Remove from the oven, add raspberries, toss gently, and leave to cool.
- Butter a 9-inch or 10×7-inch baking pan (gratin dish).
- In a large bowl, whisk the eggs with the rest of the sugar and vanilla until foamy. Add the milk, heavy cream, and melted butter, whisking again to combine. Whisk in the flour and salt and mix until completely smooth. Combining the ingredients in a blender will make your batter even smoother.
- Spread rhubarb mixture in prepared pan and pour over custard mixture.
- Bake for 40-45 minutes, or until the edges and top of the clafoutis are golden and the middle is just set.
- Remove from oven and cool for 5 to 10 minutes. Dust with powdered sugar and serve with vanilla bean ice cream.
Equipment
Notes
Tips:
- Instead of mixing by hand, add all of the ingredients for the custard to a blender and blend until completely smooth.
- The baking dish needs to be deep enough to allow for about a doubling in size when the custard puffs. A deep cast iron pan can be used.
- The clafoutis will puff up quite significantly in the oven, and it will fall when it comes out. It’s completely normal.
- Keep leftovers for up to two days in a sealed container in the refrigerator.
- If your rhubarb is extra tart, check for sweetness after roasting and adjust sugar.
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