April 27, 2021

Rhubarb Clafoutis

A baking dish with rhubarb clafoutis

Mixed Fruit Clafoutis

If you haven't tried French clafoutis yet, you're in for a treat. Clafoutis is a common French dessert spelled both clafoutis and clafouti, but pronounced Kla-FOO-tee. The texture of a clafoutis is a cake- like custard, commonly made with pears or cherries.  Here's a simple recipe I learned in France that you can use with almost any fruit, such as rhubarb, blueberries, or a mixture of fruits.

  • Author: Caterina De Falco
  • Prep Time: 10-15 mins
  • Cook Time: 30-40 mins
  • Total Time: 40-55 mins



About 4 stalks of fresh rhubarb

3/4 cup of heavy whipping cream

3 eggs

1/2 cup of milk

1/3 cup sugar

1/2 cup all-purpose flour

1 teaspoon of homemade vanilla or good quality vanilla

Optional - 2 tablespoons of confectioner sugar, and 1 teaspoon of orange water


1. Heat the oven to 375°F. 

2. Butter a 9-10 inch tarte or baking dish. Tip-Keep butter wrappers in the refrigerator, place about a 1/2 teaspoon of butter in a wrapper, and rub it in the baking dish. Butter wrappers can be reused several times. 

3. Combine the flour and sugar in a mixing bowl. In the middle, make a well and add the eggs. Whisk the flour mixture and eggs for about 1-2 minutes.  

4. Add about 1/3 of the milk into the flour and egg mixture, and whisk until combined.  Using this technique, the batter will be less likely to contain lumps. 

5. Add the rest of the milk, cream, vanilla, or orange water, and whisk until well combined. 

6. Pour the batter into a 9-inch round baking dish.

7. Cut the rhubarb stalks into 2-inch slices and place them in the dish on top of the batter. 

8. Bake for 30-40 minutes or until firm and golden on top. Do not over-bake. The clafouti will be too dry. It should be a firm custard. 

Traditionally, a clafouti is topped with a dusting of powdered sugar. Place 1-2 tablespoons of powdered sugar in a sieve and sift on top of the clafoutis to add the powdered sugar. 

Serve the clafoutis warm or cold.  



Other Clafoutis variations;

Blueberry Clafoutis 

Mixed Fruit Clafoutis

Many recipes I share have guidelines rather than exact measurements since I often cook "au pif" as we say in France, meaning by feel.
Your intuition is the magic touch to make something amazing. So read between the lines and make it yours   Write to me anytime if you have questions.

Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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