Roasted Rhubarb Clafoutis
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Cook time: 
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Serves: 6
The excellent clafoutis base is from Dorie Greenspan's Around my French Table. It can be adapted for any fruit.
For the rhubarb:
  • 1 lb. rhubarb
  • 3 T. granulated sugar
For the clafoutis:
  • 3 eggs
  • ½ cup granulated sugar, plus additional for sprinkling
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • ½ cup flour
  • ¾ cup whole milk
  • ½ cup heavy cream
Roast the Rhubarb:
  1. Preheat oven to 400 degrees. Chop the rhubarb into roughly 1 inch pieces, taking care to discard the leaves. In a 10X6 baking dish, toss the rhubarb pieces with the sugar. Roast 10-15 minutes, or until the rhubarb is tender.
Make the Clafoutis:
  1. Reduce oven heat to 350 degrees.
  2. In a large bowl, whisk the eggs together with the sugar until blended. Add salt and vanilla, whisk until combined. Whisk in flour until thoroughly combined, then whisk in cream and milk.
  3. Pour Clafoutis batter over the roasted rhubarb. Bake at 350 degrees for 30-35 minutes or until the clafoutis is puffy and golden. Sprinkle additional granulated sugar over the top, and serve with whipped cream.
Recipe by The Domestic Front at