Rhubarb and vanilla clafoutis
A comforting baked rhubarb dessert with a creamy vanilla batter, gently caramelised fruit, and a golden finish. Perfect served warm with icing sugar and crème fraîche.
Updated : 05 March, 2026
Easy
About 20 min.
Ingredients
For the filling
20 grams
Butter
400 grams
Rhubarb
2 tablespoon
Sugar
For the batter
1
Vanilla pod
150 milliliters
Milk
5
Eggs
120 grams
Sugar
75 grams
Flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat your oven to 180°C / 160°C Fan / Gas 4.
Step 2
Start by preparing the filling. Melt the butter in a frying pan over medium heat. Add the rhubarb along with one tablespoon of the granulated sugar. Cook for about 2 minutes, stirring occasionally, until the rhubarb begins to soften slightly. Remove the pan from the heat and set the mixture aside.
Step 3
Next, prepare the batter. Using a sharp knife, split the vanilla pod lengthwise and scrape out the tiny seeds.
Step 4
In a separate saucepan, combine the milk, cream, the scraped vanilla seeds, and the empty vanilla pod. Heat the mixture over medium heat until it just reaches the simmering point, then remove it from the heat. Allow it to cool slightly so the vanilla flavour can infuse into the liquid.
Step 5
Meanwhile, crack the eggs into a mixing bowl and whisk them until they become light and slightly frothy. Add the sugar and continue whisking until everything is well combined. Gently fold in the flour. Gradually pour in the infused milk and cream mixture while stirring continuously, making sure to remove and discard the vanilla pod before adding the liquid.
Step 6
Grease a shallow ovenproof baking dish with butter and lightly sprinkle it with the remaining granulated sugar.
Step 7
Spread the cooked rhubarb evenly across the bottom of the dish. Pour the prepared batter over the fruit, ensuring it is well distributed. Place the dish in the oven and bake for 45 minutes, or until the top is golden-brown and the custard is set and firm.
Step 8
Serve immediately, finished with a light dusting of icing sugar and a spoonful of crème fraîche, according to taste.
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