Name: Tart Rhubarb Buttermilk Clafoutis
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Cuisine: US
Ingredients: 1 pound fresh rhubarb, cut into 1-inch pieces; 1 teaspoon butter; 1/2 cup all-purpose flour; 1/8 teaspoon baking powder; 1/8 teaspoon salt; 3 large eggs; 1 cup buttermilk; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon orange zest; 1 tablespoon coarse sugar, such as turbinado; Whipped cream, for serving

Embrace the vibrant tang of spring with this delightful Rhubarb-Buttermilk Clafoutis! Tart rhubarb, nestled in a creamy, custardy base, creates a comforting dessert that's equally perfect for a special breakfast or an afternoon treat.

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch rimmed baking sheet with parchment paper. Spread rhubarb in an even layer in the prepared pan. (Prep time: 5 minutes)

02

Step

Roast in the preheated oven until tender, about 10 to 15 minutes. Let cool for 30 minutes. (Cook time: 15 minutes, Cool time: 30 minutes)

03

Step

Reduce oven temperature to 350 degrees F (180 degrees C). Grease a 9-inch round or oval baking dish with 1 teaspoon butter. Transfer roasted rhubarb to the prepared baking dish. (Prep time: 5 minutes)

04

Step

In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk together eggs, buttermilk, granulated sugar, vanilla extract, and orange zest. Add the flour mixture to the wet ingredients and stir until the batter is smooth. (Prep time: 10 minutes)

05

Step

Carefully pour the batter over the rhubarb in the baking dish. Bake in the preheated oven until the batter is set, about 30 minutes. (Cook time: 30 minutes)

06

Step

Sprinkle the top with coarse sugar. Bake until the top is lightly browned, about 10 to 15 minutes more. (Cook time: 15 minutes)

07

Step

Let cool slightly before serving with whipped cream. (Cool time: 10 minutes)

For a richer flavor, brown the butter before greasing the baking dish.
If using frozen rhubarb, thaw and drain it well to remove excess moisture before adding it to the clafoutis. Skip the roasting step.
Feel free to experiment with other flavorings! A touch of almond extract or lemon zest would also be delicious.
The clafoutis is best served warm or at room temperature on the day it is made.