It’s Rhubarb Season! Make Rhubarb Clafoutis Before it’s Over.

by Sarah on May 23, 2011

I love rhubarb.

It’s the sweet/tart thing. It’s my favorite–I’d much rather have a sweet/tart dessert than chocolate anytime.

I was having a heck of a time locating any rhubarb for the longest, until finally I spied it at the local grocery store. Just sitting there, like no one had even touched any of it. Needless to say, I had to grab a big bag before I even had any plans for it.

I chose to make a clafoutis for a couple of reasons.  1)  Ease.  2)  I’ve never made one.  That seems to be a pattern with me, doesn’t it?

Clafoutis is basically a baked custard with fruit in it.  Traditionally, it’s made with black cherries.

You have to roast the rhubarb first.  Just pop it into the oven with some orange juice and sugar and let it get a little caramelized.

While the rhubarb is cooking, you make the batter.  That’s another good thing about clafoutis.  There is no crust, no greasing and flouring.  It’s just a quickie custard batter.

In your dish—use a pie dish or a cake mold or springform, whatever you like–arrange the cooled fruit.

Pour the batter over the top.

And bake it.  Really, that’s it.

You can shake some powdered sugar over the top, you could serve it with a little ice cream, or you can whip up a little heavy cream and serve it with a dollop.

I recommend the whipped cream.

Adapted from Serious Eats

Rhubarb Clafoutis


  • 1-1/3 lb rhubarb, cut into 2" lengths
  • Grated zest of 1 tangerine, or half an orange
  • Juice of 2 tangerines, or one whole orange
  • 1 cup Baker's sugar (superfine)
  • 1/3 cup flour
  • Pinch salt
  • 3 eggs, lightly beaten
  • 1 cup milk


  • Preheat oven to 400*.
  • Place the rhubarb on a baking sheet and mix with the tangerine or orange juice and 2 Tbsp of the sugar. Roast for about 10 minutes, or until the rhubarb is tender and beginning to caramelize. Let cool. Turn the oven down to 350*.
  • In a medium mixing bowl, sift together the salt and flour. Stir in the rest of the sugar. Make a well in the center and add the beaten eggs. Gradually mix in from the sides until combined. Add the milk gradually and stir together. Add the tangerine or orange zest.
  • Arrange the rhubarb in the bottom of a buttered baking dish. Pour the custard batter over the top and bake for about 45 minutes, or until the custard is set.
  • Serve with a dusting of powdered sugar or some very lightly sweetened whipped cream.

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