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Lyna Recipes

Easy Rhubarb Raspberry Clafoutis Dessert

A soft baked French-style custard dessert filled with tart rhubarb and sweet raspberries for an easy spring dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • * 2 cups rhubarb chopped
  • * 1 cup raspberries
  • * 3 large eggs
  • * 3/4 cup granulated sugar
  • * 1 cup whole milk
  • * 1 teaspoon vanilla extract
  • * 1/2 cup all-purpose flour
  • * 1 pinch salt
  • * 2 tablespoons butter for greasing dish
  • * Powdered sugar for serving

Method
 

  1. Preheat oven to 350°F and generously butter a 9-inch baking dish.
  2. Spread rhubarb and raspberries evenly into the prepared dish.
  3. In a blender or bowl, whisk together eggs, sugar, milk, vanilla extract, flour, and salt until smooth.
  4. Pour batter evenly over the fruit.
  5. Bake for 35-40 minutes until edges are puffed and golden with a slight wobble in the center.
  6. Cool for 15 minutes before dusting with powdered sugar.
  7. Serve slightly warm or chilled.

Notes

Store leftovers refrigerated for up to 3 days. Fresh rhubarb works best, but frozen can be used if thawed and drained first. Clafoutis naturally sinks slightly as it cools, so don’t worry if it deflates after baking.