Rhubarb clafoutis

Rhubarb Clafoutis Recipe

Rhubarb is the height of the season, it is often abundant in the gardens, here I offer you a deliciously tangy rhubarb clafoutis. This dessert is always welcome with a beautiful sun. I like to caramelize the rhubarb lightly, it develops its fragrance and makes it a little less acidic. Rhubarb clafoutis an easy recipe to make, you can prepare it a day in advance, it will be tastier. You still have to take care to remove the threads by peeling meticulously.

Rhubarb clafoutis recipe for 6 people
Ingredients :

  • 5 eggs
  • 60 gr of flour
  • 150 gr of powdered sugar
  • 1 pinch of salt
  • 20 cl liter of milk
  • 20 cl of fluid cream
  • 90 gr of butter
  • 800 g rhubarb
  • 1 sachet of vanilla sugar


  1. Preheat the oven to 200 °
  2. Peel the rhubarb, then slice it.
  3. Heat a pan with 25 g of butter.
  4. Throw the rhubarb into the hot butter.
  5. Simmer for a few minutes and add the sugar at the end.
  6. Let lightly caramelize.
  7. Beat the eggs with the sugar.
  8. Add the sifted flour in rain without stopping mixing, until the mixture is very smooth.
  9. Add the cream and then the milk.
  10. Butter your clay mold with 10 g of butter.
  11. Fill the mold with the preparation.
  12. Sprinkle the dish with the rest of the butter
  13. Bake in a hot oven at 200 °, on the lowest rack of the oven for 10 minutes.
  14. Lower the oven to 180 ° and finish cooking for 40 minutes.
  15. Take out of the oven at the end of cooking and distribute the vanilla sugar over the clafoutis.
  16. Enjoy lukewarm.

Preparation time: 20 minutes
Cooking time: 50 minutes
Number of people: 6
4 star rating: 1 review

What wine to drink with: Rhubarb clafoutis

My favorite wine for this recipe Clairette de Die Grapes Clairette and white muscat
Temperature between 7 ° and 8 °

Peel the rhubarb Place dab of butter

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