Recipe: rhubarb clafoutis

Discover a tangy twist on a French classic with our rhubarb clafoutis recipe! Soft, slightly sweet, and deliciously fruity, this dessert is perfect for welcoming spring. Follow our simple recipe and enjoy a homemade taste of French tradition! 

Preparation: 30 minutes
Resting time: 30 minutes
Baking time: 40 minutes

Serves ~ 6

• 3 rhubarb stalks
• 3 tbsp sugar
• 6 tbsp cornstarch (about ⅜ cup)
• ½ cup light brown sugar (vergeoise blonde)
• 2 tsp vanilla sugar
• ⅓ cup almond flour
• 3 eggs
• ¾ cup milk
• 1 cup heavy cream
• Butter

Peel and cut the rhubarb into small pieces. Place them in a bowl with the sugar and let rest for 30 minutes.

Preheat the oven to 350°F (180°C).

Mix the cornstarch, light brown sugar, vanilla sugar, and almond flour. Add the beaten eggs, then gradually pour in the milk and cream. The batter should be smooth and fairly liquid.

Generously butter a baking dish, then sprinkle it with sugar. Spread the drained rhubarb evenly in the dish, then pour in the batter.

Bake for 40 minutes, checking occasionally to ensure the clafoutis doesn’t overcook.

Let cool, then refrigerate before serving.

Enjoy!