Rhubarb & raspberry clafoutis

Soft, tart, fruity and surprisingly easy to make

Clafoutis might sound a bit fancy, but it’s one of the easiest desserts you can make. It’s a classic French dish—somewhere between a baked custard and a thick pancake. The batter is simple and eggy (in a good way) and it bakes up around whatever fruit you’ve got on hand. That’s it. Minimal effort, maximum reward.

I’ve shared a super simple plum version on the blog before and this time I’ve gone for rhubarb and raspberry. The rhubarb gives that gorgeous tang, the raspberries add a pop of colour and flavour and together they cut through the sweetness of the batter beautifully.

Serve it warm with a dollop of cream or vanilla ice cream or let it cool and enjoy it straight from the fridge (it’s just as good cold). It’s one of those desserts that looks and tastes impressive but requires no fuss at all. If you can whisk a few ingredients together, you can make clafoutis.

Ingredients:

400 grams rhubarb, washed and trimmed into 4cm pieces
⅓ cup caster sugar
2 tsp vanilla extract
finely grated zest of 1 orange
2 TBSP freshly squeezed orange juice
200g raspberries (if frozen, defrost in a sieve first so the dish doesn’t get all soggy)
1 TBSP butter
⅓ cup flour
2 eggs
1 egg yolk
200ml whole milk
100ml cream

Rhubarb & raspberry clafoutis in black dish with spoon

Rhubarb & raspberry clafoutis – let’s go:

Preheat oven to 180˚C. Lay rhubarb in a single layer in the base of a large baking dish. Mix 2 TBSP sugar, 1 tsp of vanilla, the orange zest and juice and pour over rhubarb, tossing gently to coat.
Cover with tinfoil and bake for 12min or until just soft. Remove from the oven, add raspberries, toss gently and leave to combine and cool.
Butter a 23cm round ovenproof dish.
Whisk flour, remaining sugar, eggs, yolk, milk, cream and remaining vanilla until smooth.
Add rhubarb and raspberries into the prepared round ovenproof dish (reserve any rhubarb juices to drizzle over when serving) and pour custard mix over the fruits.
Bake for 40–45 min until just set in the middle. Remove from the oven, leave for 5–10 min to rest and serve with vanilla ice cream or cream.

Original recipe by Sarah Tuck at Dish NZ.

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