When spring rolls around, few ingredients are as vibrant and underrated as rhubarb. With its ruby-red stalks and tart bite, rhubarb often plays second fiddle to strawberries in pies—but it deserves a spotlight of its own. One of the most elegant (and shockingly simple) ways to showcase it is with a Rhubarb-Buttermilk Clafoutis. This rustic French dessert pairs the tangy sharpness of rhubarb with the creamy, custard-like comfort of a clafoutis, elevated by the subtle tang of buttermilk.
Whether you’re a seasoned baker or just exploring seasonal recipes, this clafoutis is a must-try. It’s easy, impressive, and delightfully different from your average spring dessert.
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🥄 What Is Clafoutis?
Clafoutis (pronounced kla-foo-TEE) is a traditional French dessert that hails from the Limousin region. It’s typically made by baking fruit—traditionally cherries—in a flan-like batter. The result? A dish that sits somewhere between a pancake, a custard, and a cake.
Think of it as a lighter, eggier cousin of bread pudding, served warm or room temp, often dusted with powdered sugar or topped with a dollop of whipped cream.
🍓 Why Rhubarb?
Rhubarb brings a bright, tart flavor that cuts through the creamy richness of the clafoutis batter. It also adds stunning color and a refreshing change from typical fruits used in baked goods. Plus, rhubarb is in season during spring and early summer, making this a perfect seasonal treat.
🧈 The Buttermilk Twist
Classic clafoutis recipes often use milk or cream. But in this version, buttermilk adds a subtle tanginess that complements the rhubarb beautifully. It also makes the texture slightly lighter and more nuanced in flavor. Buttermilk is a great way to elevate traditional recipes with just a little change.
📋 Ingredients for Rhubarb-Buttermilk Clafoutis
Here’s what you’ll need to bring this French-inspired dessert to life:
For the batter:
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon (optional, but recommended)
- Pinch of salt
- 2 tablespoons melted unsalted butter
For the rhubarb:
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 2 tablespoons sugar (to toss with the rhubarb)
Optional toppings:
- Powdered sugar for dusting
- Whipped cream or crème fraîche for serving
👩🍳 How to Make Rhubarb-Buttermilk Clafoutis
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or a ceramic baking dish with butter or cooking spray.
Step 2: Prepare the Rhubarb
In a bowl, toss the chopped rhubarb with 2 tablespoons of sugar. Let it sit for 10–15 minutes while you prepare the batter. This helps to soften the rhubarb and tame its tartness.
Step 3: Make the Batter
In a mixing bowl, whisk together the eggs and sugar until frothy and light in color. Add the buttermilk, vanilla, lemon zest, and melted butter. Whisk until combined.
Gently add the flour and a pinch of salt. Mix until the batter is smooth and lump-free.
Step 4: Assemble
Scatter the rhubarb evenly over the bottom of your greased dish. Pour the batter on top, making sure the fruit is mostly submerged.
Step 5: Bake
Place the dish on a middle oven rack and bake for 35–45 minutes, or until the top is puffed and golden brown. A toothpick inserted in the center should come out mostly clean.
Step 6: Cool and Serve
Let the clafoutis cool slightly—it will deflate a bit, which is totally normal. Dust with powdered sugar and serve warm, at room temperature, or chilled.
📝 Tips for the Best Rhubarb-Buttermilk Clafoutis
- Use fresh rhubarb when in season. If using frozen, thaw and drain it well to avoid excess moisture.
- Don’t overmix the batter—gentle folding keeps it light and airy.
- Resting the batter for 10 minutes before baking can improve the texture (totally optional but worth it).
- Try other fruits too! If you don’t have rhubarb, strawberries, cherries, or blueberries work beautifully with this base.
🍽️ What to Serve with Rhubarb-Buttermilk Clafoutis
Rhubarb-Buttermilk Clafoutis is delicious on its own, but you can take it to the next level with:
- A dollop of whipped cream
- Vanilla ice cream
- A drizzle of honey or rhubarb syrup
- Lightly sweetened Greek yogurt
It’s perfect for brunch, afternoon tea, or as a light dessert after a spring meal.
🤔 FAQs About Rhubarb-Buttermilk Clafoutis
Q: Can I make it dairy-free?
Yes! Substitute buttermilk with a mix of almond milk + lemon juice or use any plant-based yogurt. Use coconut oil or dairy-free butter instead of regular butter.
Q: Can I make clafoutis ahead of time?
Absolutely. You can bake it a day ahead and keep it in the fridge. Reheat slices gently or serve chilled.
Q: How do I store leftovers?
Store covered in the fridge for up to 3 days. The texture stays lovely, and the flavor even deepens!
💬 Final Thoughts
Rhubarb-Buttermilk Clafoutis is everything we love about rustic French desserts—it’s simple, seasonal, and soulful. The creamy texture of the custard, the tangy zing of rhubarb, and the subtle richness of buttermilk come together to create something that’s both familiar and exciting.
It’s a wonderful recipe for showcasing rhubarb in a way that’s a little less expected than pie or jam. So the next time you spot rhubarb at the farmer’s market or grocery store, skip the strawberry combo and give this Rhubarb-Buttermilk Clafoutis a whirl. Your taste buds will thank you. Click here for more
