Buttermilk Rhubarb Clafoutis
Buttermilk Rhubarb Clafoutis pairs tangy rhubarb with a tender, custard-like batter subtly scented with vanilla and orange zest. The buttermilk adds a gentle twang that balances the fruit’s brightness, while a sprinkle of coarse sugar gives a light, crackly finish. Serve warm for a brunch treat or an elegant spring dessert with a dollop of whipped cream.
- Prep10 mins
- Cook50 mins
- Serves6
- DifficultyMedium
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch rimmed baking sheet with parchment paper. Arrange the rhubarb in an even layer in the prepared pan.
- 2
Roast in the preheated oven until tender, 10 to 15 minutes. Let cool for 30 minutes.
- 3
Lower the oven temperature to 350 degrees F (180 degrees C). Grease a 9-inch round or oval baking dish with 1 teaspoon butter. Move the rhubarb to the prepared baking dish.
- 4
In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, whisk the eggs, buttermilk, white sugar, vanilla, and orange zest; add the flour mixture and stir until the batter is smooth. Carefully pour the batter over the rhubarb in the baking dish.
- 5
Bake in the preheated oven until the batter is set, about 30 minutes. Sprinkle with coarse sugar. Continue baking until the top is lightly browned, 10 to 15 minutes more. Serve with whipped cream.
- Calories 167.45 kcal Moderate
- Protein 5.94 g Moderate
- Carbs 26.76 g Moderate
- Total Fat 4.22 g Moderate
- Saturated Fat 1.79 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 95.34 mg High
- Sodium 118.91 mg Moderate
- Fiber 1.96 g Low Source
- Sugar 16.0 g High
- Added Sugar 0.0 g Low Source
- Calcium 211.45 mg Moderate
- Iron 1.12 mg Low Source
- Potassium 83.59 mg Low Source
- Vitamin A 60.42 mcg_rae Low Source
- Vitamin C 0.82 mg Low Source
- Vitamin D 1.51 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten