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Rhubarb Clafoutis with Stem Ginger

A thick slice of golden-brown Rhubarb Clafoutis with Stem Ginger, showing chunks of pink rhubarb in a creamy custard base.
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Make this rustic French baked custard dessert featuring tart rhubarb and the sweet spice of stem ginger for an elegant spring treat.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar plus 2 tablespoons for topping
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup finely chopped stem ginger (preserved in syrup)
  • 1 cup chopped fresh rhubarb, cut into 1/2-inch pieces
  • 2 tablespoons butter, softened, for greasing

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Generously butter a 9-inch pie dish or shallow baking dish.
  2. In a large bowl, whisk together the flour, 1/2 cup sugar, and salt.
  3. In a separate bowl, whisk the eggs until light. Gradually whisk in the milk, heavy cream, and vanilla extract until just combined. Do not overmix.
  4. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. This is your French baked custard base.
  5. Scatter the chopped rhubarb evenly over the bottom of the prepared dish. Sprinkle the chopped stem ginger over the rhubarb.
  6. Carefully pour the batter over the fruit mixture. Let the dish sit for 10 minutes so the fruit settles slightly.
  7. Sprinkle the remaining 2 tablespoons of sugar over the top of the batter.
  8. Bake for 40 to 45 minutes, or until the clafoutis is puffed, golden brown around the edges, and a knife inserted near the center comes out mostly clean. The center may still wobble slightly.
  9. Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving.

Notes

  • You can lightly dust the rhubarb pieces with 1 teaspoon of flour before adding them to the dish to help prevent them from sinking entirely to the bottom.
  • For a richer custard, substitute all of the milk with heavy cream.
  • Serve warm with a dollop of fresh whipped cream or vanilla ice cream.

Nutrition

Find it online: https://cravybite.link/rhubarb-clafoutis-with-stem-ginger-recipe/