Last year in my quest to learn how to cook, I stumbled upon the amazing french dessert, the clafoutis. I had NEVER heard of this dish before and it still isn’t too popular in the United States, but I am hooked! This easy french classic makes and eggy custard which bakes around fruit. And the best part is…it works with literally any fruit! Julia Child has a famous cheery clafoutis recipe, but you’ll also see recipes with plum, peach, pear, or in my case a Strawberry Rhubarb Clafoutis recipe.
I might be in the minority but I love rhubarb! We had several patches in our backyard when I was growing up and we’d have so much we couldn’t give it away fast enough. My sister and I would pluck the darkest red shoots we could find, cut off the leaves and bulb and eat it raw with just a bit of sugar. It’s delicious. So when my sister came to visit I made her bring several bags of rhubarb with her so that I had some to bake with!
You can find rhubarb usually at your local farmer’s market in June or at health food stores. It is very tangy and goes great with sweet strawberries! You can also use it in savory dishes or as a compote. AKA it can be used in almost everything!
- 1 Cup Milk
- 3 Eggs
- ½ Sugar
- 1 Tsp Vanilla Extract
- 2 Tbsp Butter, Melted
- ½ Cup Flour
- 1 Tsp Cinnamon
- ½ Tsp Nutmeg
- ¼ Cup Brown Sugar
- 1 Cup Strawberries, Sliced
- 1 Cup Rhubarb, Diced
- Preheat oven to 325.
- In a large bowl, combine eggs and sugar until smooth. Add milk, vanilla and butter and stir until mixed through. Pour the batter into a cast iron skillet or a greased pie pan.
- In a medium bowl, stir together seasonings, brown sugar, strawberries and rhubarb. Toss to coat the mixtures evenly. Top the batter with the fruit and put in the oven.
- Bake for 35-40 minutes or until it is puffed and golden. It is best served immediately and will fall eventually (though this does not affect the taste). Enjoy!