Rhubarb-Buttermilk Clafoutis

Rhubarb

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Prep Time:
10 mins

Cook Time:
50 mins

Cool Time:
30 mins

Total Time:
1 hr 30 mins

Servings:
6

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Ingredients

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Original recipe (1X) yields 6 servings

  • 1 pound fresh rhubarb, cut into 1-inch piece

  • 1 teaspoon butter

  • 1/2 cup all-purpose flour

  • 1/8 teaspoon baking powder

  • 1/8 teaspoon salt

  • 3 large eggs

  • 1 cup buttermilk

  • 1/3 cup white sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon orange zest

  • 1 tablespoon coarse sugar, such as turbinado

  • whipped cream, for serving

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Line a 10×15-inch rimmed baking sheet with parchment paper. Spread rhubarb in an even layer in prepared pan. 


  • Roast in the preheated oven until tender, 10 to 15 minutes. Let cool 30 minutes.


  • Reduce oven temperature to 350 degrees F (180 degrees C). Grease a 9-inch round or oval baking dish with 1 teaspoon butter. Transfer rhubarb to the prepared baking dish.


  • Stir together flour, baking powder, and salt in a small bowl. In a large bowl, whisk together eggs, buttermilk, white sugar, vanilla, and orange zest; add flour mixture and stir until batter is smooth. Carefully pour batter over rhubarb in baking dish.


  • Bake in the preheated oven until batter is set, about 30 minutes. Sprinkle with coarse sugar. Bake until top is lightly browned, 10 to 15 minutes more. Serve with whipped cream.

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    Nutrition Facts (per serving)

    168
    Calories

    4g
    Fat

    27g
    Carbs

    6g
    Protein

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    Nutrition Facts

    Servings Per Recipe
    6

    Calories
    168

    % Daily Value *

    Total Fat
    4g

    5%

    Saturated Fat
    2g

    8%

    Cholesterol
    97mg

    32%

    Sodium
    174mg

    8%

    Total Carbohydrate
    27g

    10%

    Dietary Fiber
    2g

    6%

    Total Sugars
    16g

    Protein
    6g

    13%

    Vitamin C
    7mg

    8%

    Calcium
    136mg

    10%

    Iron
    1mg

    6%

    Potassium
    329mg

    7%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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