Rhubarb-Strawberry Clafouti
A warm, custardy dessert with tender strawberries and rhubarb, accented by vanilla and rum, perfect for springtime gatherings and showcasing fresh seasonal fruits.
Ingredients
Instructions
- Stir together eggs and flour in a large bowl.
- Stir in milk, cream, 5 tablespoons sugar, and vanilla.
- Use 1 tablespoon butter to generously grease a 1 1/2-quart glass casserole.
- Arrange sliced strawberries and sliced rhubarb in the prepared casserole.
- Pour the custard mixture over the fruit.
- Drizzle golden rum over the top.
- Bake in a preheated oven at 375°F (190°C) for about 40-45 minutes, or until set and golden.
- Serve warm, topped with vanilla ice cream.
Tips & Substitutions
For a lighter version, you can substitute half of the whipping cream with additional milk or use a dairy-free alternative. If you don’t have golden rum, a splash of vanilla extract can be used instead. To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the custard mixture. Ensure the eggs are at room temperature for better mixing.
Serving Suggestions
This Rhubarb-Strawberry Clafouti pairs beautifully with a scoop of vanilla ice cream, which adds creaminess and complements the tartness of the fruit. You can also serve it with a dusting of powdered sugar or a drizzle of fresh cream. For a brunch option, consider serving it alongside fresh fruit or a light salad, such as Carrots With Lemon Juice.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the clafouti in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid microwaving, as it may make the texture rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Strawberry Clafouti contains roughly 445 calories, with 6g protein, 57g carbohydrates, and 20g fat. It is a good source of vitamin A (17% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries and rhubarb instead of fresh?
Yes, you can use frozen strawberries and rhubarb, but make sure to thaw and drain them well to avoid excess moisture in the clafouti. This will help maintain the desired texture and prevent it from becoming soggy.
What can I do if my clafouti doesn't set properly?
If your clafouti doesn't set, it may need more baking time. Check it for doneness by inserting a knife into the center; it should come out clean. If it's still jiggly, bake for an additional 5-10 minutes. Ensure your oven is properly preheated and calibrated.
Is there a gluten-free option for this clafouti?
Yes, you can make this clafouti gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Almond flour or coconut flour can also be great alternatives, but you may need to adjust the liquid slightly to get the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).