This Rhubarb-Buttermilk Clafoutis is a delightful twist on the classic French dessert, featuring the tartness of rhubarb balanced by the creamy, custard-like texture of the buttermilk batter. Lightly sweetened and beautifully golden, it’s a perfect way to showcase rhubarb’s unique flavor.
Origin Rhubarb-Buttermilk Clafoutis
Clafoutis is a traditional French dessert from the Limousin region, typically made with cherries baked in a thick, flan-like batter. This version replaces cherries with rhubarb, offering a tangy contrast to the smooth, custardy texture. Buttermilk adds an extra layer of creaminess while keeping the dish light and slightly tangy.
What I Love About This Recipe
I love how simple yet elegant this dessert is—perfect for both casual gatherings and special occasions. The tart rhubarb cuts through the richness of the custard, creating a beautifully balanced dish. It’s incredibly easy to prepare and can be enjoyed warm or chilled. Plus, it’s versatile—you can swap rhubarb for other fruits like berries or stone fruits, depending on the season.
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