Rhubarb Buttermilk Clafoutis Recipe – Sweet & Tangy Dessert

Looking for a simple yet delicious dessert? Try this Rhubarb Buttermilk Clafoutis Recipe! This classic French dish combines the tartness of rhubarb with a creamy, custard-like batter. The buttermilk makes it extra soft and adds a slight tang. It’s easy to prepare and perfect for spring or summer. Whether you serve it warm or chilled, this dessert is sure to impress.

Benefits of Rhubarb Buttermilk Clafoutis Recipe

Easy and Quick to Make – This Rhubarb Buttermilk Clafoutis Recipe comes together in just a few steps. You don’t need any special skills or equipment.
A Perfect Balance of Sweet and Tart – The rhubarb adds a natural tartness that pairs beautifully with the creamy batter. Buttermilk enhances the flavor without making it too rich.
Light Yet Satisfying – Unlike heavy cakes or pies, this dessert is soft and custardy. It’s filling without being too dense.
Great for Any Occasion – This recipe works for brunch, dessert, or a casual treat. You can enjoy it warm, at room temperature, or even cold.
Uses Simple Ingredients – You don’t need anything fancy. Flour, sugar, eggs, rhubarb, and buttermilk are the main ingredients.
Customizable Recipe – You can swap rhubarb for other fruits like cherries, berries, or apples. You can also adjust the sweetness to your liking.

Cautions

Rhubarb Leaves Are Toxic – Never eat rhubarb leaves. They contain oxalic acid, which is harmful.
Don’t Skip Pre-Roasting Rhubarb – Raw rhubarb can be too sour and fibrous. Roasting softens it and enhances the flavor.
Use a Proper Baking Dish – A shallow dish helps the batter cook evenly. A deep dish may result in undercooked custard.
Avoid Overmixing the Batter – Mix just until smooth. Overmixing can make the clafoutis dense instead of soft.
Don’t Overbake – The custard should be set but still slightly jiggly in the center. Overbaking can dry it out.
Serve Fresh for Best Taste – Clafoutis tastes best on the day it’s made. Refrigeration can change the texture.

Fun Tidbits About This Recipe

French Origins – Clafoutis comes from the Limousin region of France. It was traditionally made with cherries.
Name Meaning – The word "clafoutis" comes from the Occitan word “clafir,” which means "to fill."
Buttermilk Twist – The original French version uses milk or cream. Buttermilk is a modern twist that adds tanginess.
Perfect for Spring – Rhubarb is a seasonal ingredient. This recipe is a great way to celebrate spring flavors.
A Great Make-Ahead Dessert – While best fresh, clafoutis can be made ahead and enjoyed the next day.

Traditional vs. Modern Rhubarb Buttermilk Clafoutis Recipe

Feature	Traditional Clafoutis	Modern Rhubarb Buttermilk Clafoutis Recipe
Main Fruit	Cherries	Rhubarb
Liquid Base	Milk or cream	Buttermilk
Flavor Enhancements	Simple vanilla	Orange zest for citrus twist
Sweetness Level	Sweeter	Balanced sweet-tart flavor
Serving Style	Warm with powdered sugar	Warm or chilled, plain or topped
Texture	Creamy and custard-like	Soft and slightly tangy

Both versions are delicious, but this Rhubarb Buttermilk Clafoutis Recipe offers a unique balance of tart and creamy flavors. Try it and enjoy a modern take on a French classic!

Prep Time 15 mins

Cook Time 40 mins

Rest Time 30 mins

Total Time 1 hr 25 mins

Cooking Method: Baking

Cuisine: French

Courses: Desert

Difficulty: Beginner

Cooking Temp: 180 C

Servings: 6

Estimated Cost: $ 8

Calories: 210 kcal per serving

Best Season: Spring, Summer

Dietary: Halal (with alcohol-free vanilla extract), Vegetarian

Description

Rhubarb-Buttermilk Clafoutis is a rustic French dessert that combines the tartness of roasted rhubarb with a light, custardy batter infused with vanilla and orange zest. The buttermilk adds a slight tang and tenderness, making this dish a perfect blend of flavors and textures. It’s an elegant yet simple dessert, best served warm with a dusting of sugar or a dollop of whipped cream.

Ingredients

Main Components

1 lb Rhubarb (450g)
1 cup Buttermilk (240ml)
3 large Eggs, room temperature
½ cup All-Purpose Flour (60g)
⅓ cup Sugar (65g)
1 tsp Vanilla – Extract, alcohol-free for halal compliance
1 tsp Orange – Zest , finely grated
⅛ tsp Salt
⅛ tsp Baking Powder

For Greasing the Dish

1 tsp Butter

For Topping

1 tbsp Turbinado – Sugar , for a crunchy finish
Whipped Cream – For serving (optional)

Instructions

1. Preparing the Rhubarb

1
Preheat the Oven: Set your oven to 400°F (200°C). Allow it to fully preheat before roasting the rhubarb.
2
Prepare the Baking Sheet: Line a 10x15-inch rimmed baking sheet with parchment paper to prevent sticking and to make cleanup easier.
3
Prepare the Rhubarb: Wash the rhubarb stalks thoroughly under running water to remove any dirt. Trim off the ends and cut into 1-inch pieces to ensure even cooking.
4
Arrange on Baking Sheet: Spread the cut rhubarb evenly on the lined baking sheet, ensuring the pieces are not overlapping.
5
Roast the Rhubarb: Place the baking sheet in the preheated oven and bake for 10-15 minutes. The rhubarb should become soft but not mushy.
6
Cool the Rhubarb: Remove the baking sheet from the oven and let the rhubarb sit at room temperature for 30 minutes. This allows the flavors to settle and prevents the hot rhubarb from cooking the batter prematurely.

2. Adjusting the Oven Temperature

7
Lower the Temperature: Once the rhubarb has finished roasting, reduce the oven temperature to 350°F (180°C). This is the ideal temperature for baking the clafoutis.

3. Preparing the Baking Dish

8
Choose the Right Dish: Use a 9-inch round or oval baking dish with at least 2-inch depth to accommodate the batter and fruit without overflowing.
9
Grease the Dish: Using 1 teaspoon of butter, grease the entire surface of the baking dish, including the sides. This prevents sticking and allows for easy serving.
10
Transfer the Rhubarb: Evenly distribute the cooled, roasted rhubarb across the bottom of the greased baking dish. Ensure an even layer so that every bite has a balanced amount of fruit.

4. Mixing the Dry Ingredients

11
Prepare a Small Mixing Bowl: Take a medium-sized bowl for combining dry ingredients.
12
Add the Dry Ingredients: Into the bowl, add:
13
All-purpose flour (½ cup | 60g)
14
Baking powder (⅛ teaspoon)
15
Salt (⅛ teaspoon)
16
Whisk Together: Using a wire whisk, mix the dry ingredients thoroughly to distribute the leavening agent evenly. This prevents clumps in the batter.

5. Preparing the Wet Mixture

17
Use a Large Mixing Bowl: Take a separate large bowl to mix the wet ingredients.
18
Crack and Beat the Eggs: Crack 3 large eggs into the bowl and beat them with a whisk until they become slightly frothy. This helps to aerate the batter.
19
Add the Buttermilk: Pour in 1 cup (240ml) of buttermilk. Whisk again until fully incorporated.
20
Incorporate the Sugar: Add ⅓ cup (65g) of granulated sugar and whisk until dissolved. This ensures a smooth, even texture.
21
Enhance the Flavor: Add 1 teaspoon of vanilla extract and 1 teaspoon of freshly grated orange zest for aroma and subtle citrus undertones.
22
Mix Until Smooth: Whisk everything together until the mixture is uniform.

6. Combining the Batter

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Gradually Add Dry to Wet: Slowly add the flour mixture into the wet ingredients while whisking continuously.
24
Stir Until Smooth: Use a whisk or a hand mixer on low speed to mix until the batter is lump-free and smooth. Over-mixing can make the batter tough, so mix just until everything is combined.

7. Assembling the Clafoutis

25
Pour Over the Rhubarb: Carefully pour the batter over the rhubarb in the baking dish, ensuring even distribution. The rhubarb should be partially submerged but still visible on top.
26
Smooth the Surface: Lightly tilt the dish or use the back of a spoon to spread the batter evenly.

8. Baking the Clafoutis

27
Place in the Oven: Transfer the baking dish to the preheated 350°F (180°C) oven.
28
First Baking Stage: Bake for 30 minutes until the batter starts to firm up but is still slightly soft in the center.
29
Add a Crunchy Topping: Sprinkle 1 tablespoon of turbinado sugar over the surface for extra crunch and caramelization.
30
Continue Baking: Bake for an additional 10-15 minutes or until the top is golden brown, and the custard is fully set.
31
Check for Doneness: Insert a toothpick or knife into the center—if it comes out clean, the clafoutis is ready.

9. Cooling the Clafoutis

32
Remove from Oven: Carefully take the baking dish out and place it on a cooling rack.
33
Let It Rest: Allow the clafoutis to cool for 10-15 minutes. This helps it firm up before slicing.

10. Serving Suggestions

34
Slice into Portions: Use a sharp knife to cut into even portions.
35
Dust with Powdered Sugar: Lightly sprinkle powdered sugar on top for a classic presentation.
36
Add Whipped Cream or Ice Cream: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for added richness.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 210kcal

% Daily Value *
Total Fat 6g10%
Saturated Fat 3g15%
Cholesterol 75mg25%
Total Carbohydrate 35g12%
Dietary Fiber 2g8%
Sugars 20g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1. What is Clafoutis?

Clafoutis (pronounced kla-foo-TEE) is a classic French baked dessert that has a soft, custard-like texture, similar to flan or a Dutch baby pancake. Traditionally made with cherries, clafoutis can also be prepared with various fruits such as berries, apples, and rhubarb.

2. Why Use Rhubarb?

Rhubarb is a springtime favorite with a unique tart flavor that contrasts beautifully with the creamy, slightly sweet batter. Unlike cherries, rhubarb needs a little pre-roasting to soften and enhance its natural sweetness.

2.1. Choosing the Best Rhubarb

Color Matters: Deep red rhubarb stalks tend to be sweeter and more flavorful than green ones.
Freshness: Look for firm, crisp stalks without blemishes or wilting.
Leaves Are Toxic: Never use rhubarb leaves, as they contain oxalic acid, which is poisonous.

3. Importance of Buttermilk in the Recipe

Buttermilk plays a crucial role in this recipe, giving the clafoutis a slightly tangy and tender texture. It also reacts with the small amount of baking powder, creating a light and airy consistency.

3.1. Buttermilk Substitutes

If you don’t have buttermilk, you can use:

Milk + Lemon Juice/Vinegar: Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes.
Yogurt + Water: Use ¾ cup of yogurt mixed with ¼ cup of water.

4. How to Achieve the Best Texture

Sift the Flour: This prevents lumps and ensures a smooth batter.
Use Room Temperature Ingredients: Cold eggs and buttermilk can cause uneven mixing and affect the final texture.
Don’t Overmix: Overmixing the batter develops gluten, leading to a chewy texture instead of a soft custard-like consistency.

5. Adjusting Sweetness and Tartness

Rhubarb is naturally tart, so the sweetness level can be adjusted based on personal preference.

For a more tart flavor, reduce the sugar slightly.
For extra sweetness, sprinkle an additional tablespoon of sugar over the roasted rhubarb before adding the batter.

6. Baking Tips for a Perfect Clafoutis

Pre-Roast the Rhubarb: Unlike cherries or berries, rhubarb needs pre-roasting to soften and bring out its natural sweetness.
Use a Shallow Baking Dish: A 9-inch round dish works best for even baking. A deeper dish may require a longer baking time.
Golden Brown Top: The top should be lightly puffed and golden brown when done. If it browns too quickly, cover it loosely with foil.

7. Serving and Storage

7.1. Best Way to Serve Clafoutis

Serve warm or at room temperature for the best texture.
Dust with powdered sugar for a traditional touch.
Pair with whipped cream, vanilla ice cream, or a drizzle of honey for extra richness.

7.2. Storing and Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a low oven (300°F/150°C) for 10 minutes to restore the soft texture.
Freezing Not Recommended: The custardy texture doesn’t freeze well and can become watery when thawed.

8. Dietary Considerations

Halal-Friendly: Ensure you use alcohol-free vanilla extract.
Vegetarian: This recipe is naturally vegetarian.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Keywords: rhubarb clafoutis, French dessert, buttermilk recipe, rhubarb custard, easy baked dessert, spring dessert, rustic clafoutis

Read it online: https://aroundrecipe.com/recipe/rhubarb-buttermilk-clafoutis-recipe/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.