Rhubarb and Red Fruit French Clafoutis

French iconic cherry clafoutis can also be baked with other fruits. Here rhubard and red fruit (strawberry or raspberry)

rhubarb and red fruit French clafoutis

I’m a big fan of rhubarb. Arn’t you? A sour and bitter taste. that goes well to balance desserts sweetness. You’ll find other recipes with rhubbarb on this French food blog : rhubarb tart or rhubarb muffins (both associated with berries), and a gorgours strawberry and rhubarb tart on French sablé Breton bhortbread (typical pastry from Britany).

The trick of this recipe to get a very tender rhubarb is to macerate it in sugar for about 1 hour and then drain it before combining with the red fruits in the clafoutis batter. As we are already having sugar here with the fruits, I used my classic clafoutis recipe (see the cherry clafoutis) and reduced the amount of sugar.

This recipe can be made with any type of red fruit: raspberry, strawberry, or mix of red fruits. If you use  frozen fruit, make sure to drain them well.

rhubarb and red fruit French clafoutis

Rhubarb and Red Fruits Clafoutis

French iconic cherry clafoutis can also be baked with other fruits. Here rhubard and red fruits. This recipe can be done with strawberry pr raspberry.
Course: Cake or tart, Fruit dessert
Cuisine: French
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting time: 1 hour
Portions: 6
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Ingredients

GARNISH

  • 350 gr rhubarb
  • 200 red fruit raspberries or strawberries
  • 2 tablespoons sugar

CLAFOUTIS batter

  • 4 eggs
  • 60 gr sugar
  • 80 gr flour
  • 250 ml milk or plant based milk
  • 40 gr butter melted+ butter to grease the mold
  • 1 pinch salt

Instructions

Prepare fruits

  • Start by cutting rhubarb stems into 1 to 2 cm sections. If rhubarb is a bit firm, peel of the outer thin skin very thin. In a bowl, put rhubarb and sugar, combine and leave to macerate for at least an hour.

Prepare the clafoutis batter

  • Preheat your oven to 180°C/350°F.
  • Melt butter un a double boiler or in the microwave.
  • In a bowl, beat the eggs, and add the sugar, continue beating.
  • Then add flour and a pinch of salt, combine.
  • Finally add milk and the melted butter. Mix until you get a homogeneous texture.
  • Drain rhubarb. Rinse red fruits and remove stems (cut strawberies in half if they are big, or leave the raspberries whole).

Bake

  • Grease the baking dish with butter.
  • Pour fruits in the dish and cover with clafoutis batter.
  • Bake in the oven at 180°C/350°F for 30 to 40 minutes, depending on the thickness.
You tried this recipe?Share your pic, mention @My_Parisian_Kitchen & tag #myparisiankitchen

Bon appétit !

French classic clafoutis with rhubarb and red fruits (strawberry raspberry)

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