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    Home > Blog > Desserts > Raspberry Rhubarb Clafoutis

    Raspberry Rhubarb Clafoutis

    by Teri Lyn Fisher · Published: Jun 30, 2017 · Modified: May 25, 2020

    Jump to Recipe

    A sliced raspberry rhubarb clafoutis. Have you ever had a dutch baby? If you have not, its worth a google as they are delicious custardy pancakes made in cast iron skillet. This Raspberry Rhubarb Clafoutis is pretty much like a dutch baby, in that it’s custardy with a touch of sweetness. I love it because it’s not a super heavy dessert, which makes it ideal for those really hot summer days. This clafoutis is dotted with raspberry and rhubarb, making this a beautiful dessert that is perfect for 4th of July in all its red and white glory. I hope you guys like this one!
    ♥ Teri
    A raspberry rhubarb clafoutis.

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    A sliced raspberry rhubarb clafoutis.

    Raspberry-Rhubarb Clafoutis

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 35 minutes mins
    Rest/Cool Time: 3 minutes mins
    Servings: 12

      INGREDIENTS  

    • 2 stalks rhubarb, trimmed and sliced into 1/2 inch pieces
    • ½ cup sugar, divided
    • 3 eggs
    • ⅔ cup all purpose flour
    • ⅔ cup whole milk
    • 2 tablespoons unsalted butter, melted and cooled
    • ¼ teaspoon salt
    • 1 heaping cup raspberries
    • powdered sugar for dusting

      INSTRUCTIONS  

    • Preheat oven to 350˚F. Grease a 9”x12” baking dish with butter.
    • Place rhubarb and ¼ cup sugar into a mixing bowl and toss together. Set aside and allow mixture to macerate for 15 to 20 minutes. Drain rhubarb, discarding excess liquid.
    • Place eggs, remaining sugar, flour, milk, butter, and salt into a blender and blender for 1 to 2 minutes or until completely smooth.
    • Pour mixture into the prepared baking dish and top with macerated rhubarb and raspberries.
    • Bake clafouti for 30 to 35 minutes or until golden brown and puffed.
    • Remove rom oven and cool for 5 to 10 minutes. Dust with powdered sugar, cut and serve.

      NOTES  

    • *makes 1 (9”x12”) clafoutis
    Calories: 100kcal Carbohydrates: 15g Protein: 3g Fat: 3g Saturated Fat: 2g Cholesterol: 47mg Sodium: 71mg Potassium: 65mg Fiber: 1g Sugar: 9g Vitamin A: 148IU Vitamin C: 1mg Calcium: 30mg Iron: 1mg

    June 30, 2017 / 3 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Banana, Coconut and Honey-Cream Tarts
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    June 30, 2017 / 3 Comments

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    1. Susan

      July 09, 2022 at 6:40 am

      5 stars
      This came our perfectly! I sprinkled cinnamon on the top. Friends gave me wild raspberries and I was looking for a recipe that included rhubarb.

      Reply
    2. Tine

      July 01, 2017 at 9:37 pm

      This looks amazing and quite the beautiful colors, too! So would this actually be a flaugnarde? (Also, I just received my “The Perfect Egg” in the mail today.. I chill with 14 chickens so I need plenty of egg ideas!)

      Reply
      • Jenny Park

        July 05, 2017 at 5:08 pm

        Yes, you’re right! This is technically a flaugnarde, good call! Just thought I’d call it a Clafoutis, bc people seem to be more familiar with it!

        Reply

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