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.
Also Read : Indian-Style Pumpkin and Corn Burger
Rhubarb-Buttermilk Clafoutis
6
servings10
minutes50
minutes168
kcalIngredients
1 ½ cups rhubarb, chopped into small pieces
⅓ cup granulated sugar
3 large eggs
½ cup buttermilk
½ cup whole milk
½ cup all-purpose flour
¼ cup honey or maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
Butter (for greasing)
Powdered sugar (for dusting, optional)
Directions
- Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet with butter.
- Toss the rhubarb with 1 tablespoon of sugar and let it sit for 10 minutes to release juices.
- In a mixing bowl, whisk together eggs, buttermilk, milk, honey (or maple syrup), vanilla extract, cinnamon, and salt.
- Gradually add flour, whisking continuously until the batter is smooth and lump-free.
- Pour the batter into the prepared baking dish and evenly distribute the rhubarb on top.
- Bake for 35-40 minutes, or until the clafoutis is set and lightly golden on top.
- Let it cool for 10 minutes before dusting with powdered sugar, if desired.
- Serve warm or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- For extra caramelization, roast the rhubarb with sugar before adding it to the batter.
- The clafoutis will puff up during baking but settle as it cools—this is normal.
- If you prefer a sweeter dessert, increase the sugar slightly or drizzle with honey when serving.
- Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days