Roasted Rhubarb Clafoutis

Confession: This blog is purely self indulgent. 
It feeds some of my greatest loves - food, writing about food, taking pictures of food and then eating it.

It also allows me to ramble on about my many loves. I throw 'I love' out there a lot. I always mean it. But I say it a lot. 

I love rhubarb.

I love rhubarb like no other vegetable masquerading as a fruit. It's warm, almost spicy taste married with the fact that it's pink, makes it my favourite fruit/vegetable...whatever you want to call it. 




Rhubarb is, hands down, my favourite Mulller Light flavour and crumble flavour. There is no rival to it's sheer beauty.

Did I mention it's pink?!

I'm a pretty big fan (read: I love) of custard based desserts so it always seems natural to throw two things I love together in the form of a clafoutis.








































Clafoutis is best eaten warm but it still tastes delicious cold. This dish was made for Sunday afternoons.





























Roasted Rhubarb Clafoutis
(recipe from The Kitchn)

For the Rhubarb:
3 long stalks diced rhubarb
2 tablespoon granulated sugar
1/2 teaspoon cinnamon

For the Clafoutis:
1/3 cup (70g) granulated sugar
1 large eggs
1 teaspoon vanilla extract
1 cup (235ml) whole milk
1/2 cup (65g) plain flour
1 teaspoon lemon zest
pinch of salt


  1. Preheat your oven to 175 degrees C/350 F.
  2. In a small bowl, combine the rhubarb with the sugar and cinnamon and leave to one side for 5-10 minutes to dissolve the sugars.
  3. Spread the rhubarb in the bottom of baking or flan dish. Roast uncovered for 15-20 minutes until the rhubarb is soft and the juices are bubbling. Allow to cool until the rhubarb is just warm to touch. 
  4. Whisk the eggs, sugar and vanilla together. Then whisk in the flour, lemon zest and salt. Sieve the flour first to avoid clumps. 
  5. Pour the batter over the roasted rhubarb bake for 35-40 minutes. The finished clafoutis should be puffed around the edges and a toothpick should come out clean when inserted in the middle. The edges will collapse once the pudding starts to cool.
  6. The longer it cools the more set it becomes. It will keep in the fridge for upto a week.