Rhubarb and Almond Clafoutis

Ingredients

• 120 g All-purpose flour (Sift to avoid lumps)
• 100 g Vanilla sugar (Vanilla-flavored sugar, homemade or store-bought)
• 50 g Almond powder (Adds flavor and lightness)
• 1 pinch Fleur de sel (Enhances the cake's flavor)
• 3 units Eggs (Fresh, at room temperature)
• 100 g Thick crème fraîche (Normandy style) (Adds richness and creaminess)
• 500 ml Whole milk (Use whole milk for more body)
• 40 g Butter (For greasing the pan, unsalted butter at room temperature)
• 300 g Rhubarb (Wash, remove leaves (toxic) and cut into 2 cm pieces)

Instructions

1. Preheating the oven

   Preheat the oven to 200°C.

   Time: PT10M

   Temperature: 200°C

2. Mixing dry ingredients

   In a large bowl, sift 120 g of flour, add 100 g of vanilla sugar, 50 g of almond powder and a pinch of fleur de sel. Mix.

   Time: PT5M

3. Incorporating the eggs

   Break the 3 eggs into the bowl and whisk until the mixture is homogeneous.

   Time: PT2M

4. Adding the cream

   Add 100 g of thick crème fraîche and mix gently.

   Time: PT1M

5. Adding milk and whisking

   Pour in 500 ml of whole milk and whisk vigorously until you obtain a smooth, slightly thick batter, similar to pancake batter.

   Time: PT3M

6. Preparing the rhubarb

   Wash 300 g of rhubarb, remove the leaves (toxic) and the fibrous ends, then cut the stalks into pieces about 2 cm long.

   Time: PT10M

7. Greasing the pan

   Generously butter a 22 cm springform pan (about 40 g of butter).

   Time: PT2M

8. Assembling the clafoutis

   Fold the rhubarb pieces into the batter, stir lightly, then pour everything into the prepared pan.

   Time: PT2M

9. Baking

   Place the pan in the oven and bake for 45 minutes at 200°C. Check doneness by inserting a knife tip into the centre: it should come out clean.

   Time: PT45M

   Temperature: 200°C

10. Rest and unmolding

    Let cool for 5 minutes, then gently unmold the clafoutis.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

10 g

Carbohydrates

38 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Vanilla sugar: Sugar + vanilla extract
• Instead of Almond powder: Ground almonds, Almond flour
• Instead of Fleur de sel: Sea salt
• Instead of Eggs: 3/4 cup beaten egg
• Instead of Thick crème fraîche (Normandy style): Heavy cream, Thick quark
• Instead of Whole milk: 2% milk
• Instead of Butter: Margarine

Equipment Needed

• Large bowl
• Whisk
• Kitchen scale
• Liquid measure (measuring cup)
• Chef's knife
• Cutting board
• 22 cm springform pan
• Silicone spatula
• Oven
• Oven mitts

Critical Steps — Do Not Skip

• Preheat the oven to 200°C
• Whisk the milk‑egg‑flour mixture vigorously to avoid lumps
• Remove rhubarb leaves (toxic)
• Check doneness with the tip of a knife
• Unmold gently after a short rest

Chef Tips from the Video

• Homemade vanilla sugar gives a subtler, more natural vanilla flavor.
• Generously butter the pan to ensure easy unmolding.
• An electric whisk speeds up mixing and guarantees a lump-free batter.
• Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream.

Troubleshooting

Storage

Refrigerator: Store covered in the refrigerator for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: At room temperature, do not exceed 2 hours.

Make-Ahead Tips

• The batter can be prepared the night before and kept refrigerated, covered.
• Rhubarb pieces can be cut ahead and stored in a bowl of cold water.
• Reheat the clafoutis in the oven at 150°C for 10 minutes.