Rhubarb Clafoutis

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Clafoutis is one of the fastest cakes to bake I know! And you do not even need a mixer, you just stir it together with a whisk. You can bake the Clafoutis with different fruits. This time we have a rhubarb clafoutis!

Clafoutis is also delicious with cherries, plums, berries or apricots!
You can eat it still lukewarm or enjoy it cold from the refrigerator. Especially in summer this is realy refreshing!

You bake clafoutis best in a closed mold (casserole dish, pie dish,…) because the dough is very liquid. I tried it: in a springform pan everything ran out!

I find Clafoutis taste really delicious! Somehow in the direction of custard and with the fruity rhubarb (or other fruits) really a treat. By the way, Clafoutis comes from France!

More recipes with rhubarb:
Rhubarb Crumble Muffins
Rhubarb Sour Cream Cake
Strawberry Rhubarb Pie
Rhubarb crumble cake
Rhubarb Walnut Cake

Rhubarb Clafoutis
  • 4 eggs
  • 125 g sugar
  • 1 pinch of salt
  • 1 tsp vanilla extract
  • 80 g flour
  • 60 g melted butter
  • 250 g milk
  • 500 g rhubarb
  1. Grease a round baking dish or pie dish with butter. (Please do not use a springform pan!)

  2. Preheat oven to 210° C.

  3. Wash rhubarb, clean if necessary and cut into 0.5-1 cm pieces.

  4. Mix eggs, sugar, salt and vanilla extract with a whisk.

  5. Stir in flour until it is free of lumps.

  6. Stir in melted butter and milk.

  7. Place the rhubarb into the mold.

  8. Pour the mixture over it.

  9. Bake in preheated oven at 210° C for 10 minutes first, then turn down to 180° C and bake for another 20 minutes.

  10. Let cool.

  11. Enjoy warm or cold.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Thank you!

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