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A sliced raspberry rhubarb clafoutis.
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5 from 2 votes

Raspberry-Rhubarb Clafoutis

Prep Time15 minutes
Cook Time35 minutes
Rest/Cool Time3 minutes
Servings: 12
Calories: 100kcal
Author: Teri & Jenny

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

Nutrition

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