Rhubarb Raspberry Clafoutis
Rhubarb Raspberry Clafoutis is a luscious spring dessert with tart rhubarb and sweet raspberries tucked in a delicious custard. This very easy dish will take you from breakfast to brunch and right to dessert.
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.
Nutrition
Serving: 1Calories: 340kcalCarbohydrates: 53gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 162mgSodium: 97mgFiber: 3gSugar: 46g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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