Quick and Easy
Rhubarb-Clafouti Recipes

If you like rhubarb-clafouti with fruits, try a liqueur rhubarb- kirsch-clafouti.

Have you tried a clafouti yet at all? Know what it is?

Here is another lovely dessert originating from France that has become quite popular in many forms worldwide.

In case you might be wondering, clafouti is pronounced "cla-foo-tee." It is also known as "clafoutis."

Basically, clafouti is a fruit dish covered in a batter. The dish is baked and the batter puffs up during the process. This dessert is served warm topped with whipped cream or ice cream, or simply served plain.

Interestingly at one time, a traditional clafouti was made with cherries only. The pits were actually left in to enhance the flavor. A bit dangerous I would think, but the french cooks knew what they were doing!

If a clafouti wasn't made with cherries, it was referred to as "flognarde."

Well, maybe to some we are actually making rhubarb flognarde, but at any rate, these recipes are popular and any type of fruit by itself or mixed is quite acceptable.

The dessert can be made in individual serving bowls or in one large pan.

There are individual ideas on ingredients and baking methods used to make a rhubarb-clafouti. Some recipes include a liqueur, some methods involve laying down a cooked custard base first before covering with the fruit mixture and the rest of the batter.

It's all about your own tastes and how much time you have to spare for the extra step or two.

Enjoy discovering your preference in a rhubarb-clafouti.


Rhubarb Filling

3 cups diced rhubarb

1/2 tsp. ground cloves

1/2 tsp. allspice

1 1/2 tblsp. lemon zest

1/3 cup light brown sugar

1 tsp. vanilla

Cook the above ingredients on low heat until rhubarb is tender and sauce has thickened. Set aside.


3 eggs

1/3 cup white sugar

1/2 tsp. salt

1 1/2 cups milk

3/4 cup all purpose flour

Gently process the batter ingredients in a blender until smooth. Pour a thin layer of batter into a deep 10" buttered pie plate or any pan. Set in the oven on low heat until the thin layer has cooked. Remove from the heat and add the rhubarb mixture.

Pour the rest of the batter over top, and place in a preheated 375F oven.

Bake until browned and crust has risen. (approximately 50 - 60 minutes)

Serve warm with vanilla ice cream.


3 1/2 cups chopped rhubarb

1/3 cup white sugar

Zest of 1 orange

Custard Batter

pinch of salt

3 eggs

1 cup heavy cream

6 tblsp. melted butter

1 tblsp. dark rum or Cognac - optional

1 1/2 tsp. vanilla

1/2 cup white sugar

3/4 cup all purpose flour

Preheat your oven to 350F.

Mix the rhubarb, sugar and orange in a large buttered baking dish. Bake 15 minutes or so until the rhubarb is tender.

Be careful that the sugar does not burn, and stir occasionally. Remove from the oven and set aside.

Combine all batter ingredients except the flour and process in a blender. Add the flour and process until all is combined and the batter is smooth. Pour all batter over the rhubarb mixture, and sprinkle with 1 tblsp. of sugar and more orange zest if you have it.

Bake 25 minutes or until golden brown. Let sit 15 minutes before serving.

clafouti dishes


Combine and gently mix:

1 cup sliced strawberries

3 cups chopped rhubarb

1/3 cup white sugar

1/2 tsp. nutmeg

Make sure the mixture is well combined and coated. Place into an ungreased 9" deep pan or pie plate.

In a separate bowl, combine:

1/3 cup white sugar

2 eggs

pinch salt

1/2 tsp. cinnamon

1/3 cup soft butter

4 tblsp. milk

3/4 cup flour

Beat on a low speed until smooth. Spread batter over the rhubarb and strawberry mixture.

Bake 30 - 40 minutes until golden. Set aside and let set before serving. Serve with whipped cream if you like or serve plain.

Frozen rhubarb and strawberries can be used instead of fresh if they are well drained. Increase baking time to 50 minutes.



Combine 3 tblsp. kirsch, 2 tblsp. white sugar and 3 cups chopped rhubarb. Toss and let sit for one hour.


3 eggs

3 tblsp. sugar

3 tblsp. flour

3 tblsp. melted butter

3/4 cup milk

Mix the above ingredients for the batter and process until smooth.

Place the rhubarb mixture into a 12 x 9 baking dish. Pour the batter over the top and bake at 375F for 35 minutes.

Dust with icing sugar and serve.

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