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Rhubarb Clafoutis


  • Preheat oven to 200°C. 
  • Blanch the rhubarb in boiling water for 2 mins. Drain well and set aside.
  • To make the batter, whisk the eggs and sugar until frothy. Then add the vanilla bean, fruit liqueur, salt and flour. Mix well until smooth and then add the cream and milk, and whisk until well combined.
  • Place the rhubarb in a gratin dish, pour the batter over the top and cook in the oven for about 45 mins until risen and golden. 
  • Dust with icing sugar before serving with ice cream on the side, if you like.


  • 500 gm rhubarb, washed well & cut into 3 cm pieces
  • 4 eggs
  • 100 gm sugar
  • 1 vanilla bean, split & cut into pieces
  • a splash of raspberry liqueur (or another fruit liqueur)
  • a pinch of salt
  • 100 gm plain flour
  • 150 ml cream
  • 200 ml milk
  • icing sugar
  • ice cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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