5.0 from 9 votes
Raspberry-Rhubarb Clafoutis
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
15 mins
Cook Time
15 mins
Rest/Cool Time
3 mins
Servings: 12
Calories: 100 kcal
Course:
Dessert
Ingredients
- 2 talks rhubarb, trimmed and sliced into 1/2 inch pieces
- ½ cup sugar, divided
- 3 eggs
- ⅔ cup all purpose flour
- ⅔ cup whole milk
- 2 tablespoons unsalted butter, melted and cooled
- ¼ teaspoon salt
- 1 heaping cup raspberries
- powdered sugar for dusting
Instructions
- Preheat oven to 350˚F. Grease a 9”x12” baking dish with butter.
- Place rhubarb and ¼ cup sugar into a mixing bowl and toss together. Set aside and allow mixture to macerate for 15 to 20 minutes. Drain rhubarb, discarding excess liquid.
- Place eggs, remaining sugar, flour, milk, butter, and salt into a blender and blender for 1 to 2 minutes or until completely smooth.
- Pour mixture into the prepared baking dish and top with macerated rhubarb and raspberries.
- Bake clafouti for 30 to 35 minutes or until golden brown and puffed.
- Remove rom oven and cool for 5 to 10 minutes. Dust with powdered sugar, cut and serve.
Cup of Yum
Notes
- *makes 1 (9”x12”) clafoutis
Nutrition Information
Calories
100kcal
(5%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
47mg
(16%)
Sodium
71mg
(3%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
148IU
(3%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 100
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 71mg | 3% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.