My Grandmother’s Clafoutis

Uhm. Hi. Yeah… I know. But, let’s not talk about it, mkay?

Instead, let’s talk about SPRING! And Cake! and my Grandmother! This grandmother, to be exact. The one whose understanding of cooking and baking is close to mine, because it’s about making something very good very fast and with little effort. She is a true homecook and has herself spawned a few more homecooks in my mother and uncle and their children in turn aaaand before I scare you away with more genealogy, let’s get back to the mention of cake made at the beginning of the post.


One of the desserts my Grandmother used to make for us regularly, was a Clafoutis. The Clafoutis is a cross between a cake and a baked custard to which you add fresh fruits*. As a child we used to be a bit bummed when she made Clafoutis, because it seemed incredibly boring and plain, but now, come SPRING, I could practically make it all the time. It comes to together in seconds and bakes fast, too. You can eat it warm or cold. There really is nothing not to like about it!

My favourite way to make it is to use rhubarb (see also: SPRING!) and to add a teaspoonful of homemade vanilla extract**. The last time I made this, the five of us destroyed it in seconds: the two little ones were howling for more and J. just quietly ate one piece after another while L. and I tried hard to practice moderation. Our friend who was visiting was quickly given seconds before the whole thing vanished. That’s what it’s like at our house: eat it now or someone else will!


Rhubarb Clafoutis

Prep Time: 5 min cooking time: 35 min

4 stalks of rhubarb (just short of a kilo), peeled and chopped in trunks
3 eggs
6 Tbsp sugar
6 Tbsp flour
1 Tsp vanilla extract (optional)
1 tsp baking powder
200 ml cream
more sugar to sprinkle on the rhubarb

mixing bowl, wire whisk, 1 gratin dish (23 x 23 cm)


Preheat the oven to 190°.
Wash, peel and chop the rhubarb. Sprinkle with enough sugar to cover each stalk and set aside in the baking dish.
In a mixing bowl, whisk together the eggs, sugar and vanilla. Add the flour, baking powder and cream whisking and mixing until well combined. Pour over the rhubarb and bake for 35 min or until set.
Enjoy warm or cold.

* Some fruits worth mentioning are cherries (please pit them, nothing more annoying than pits keeping you from scarfing down enjoying your delicious dessert), tiny yellow plums, apricots, anything really! Some people are partial to apples in a Clafoutis, personally i’m not a big fan but go ahead and try it out for yourself.

** go make this, right now. it’s really easy and the results are spectacular, especially if you use good vanilla, as I did. Come to think of it, I used vanilla sent to me by my grandmother!

10 Responses to “My Grandmother’s Clafoutis”

  1. fj Says:

    Bravo pour le clafoutis, nous on l’écrit avec un – s
    Mais il a l’air bon quand même! et je crois que je vais aussi en faire un.

  2. 13desserts Says:

    j’ai vu et repris!

  3. dg Says:

    dear m, welcome back – where ever you were… rhubarb, lovely. wish i had a kitchen i could call “mine”, but perhaps that is just an excuse. will try it, thanks! would love to see you soon, xxd

  4. R. Says:

    so nice to read from you again. missed it a lot and great surprise on a springy monday morning. yummmie!

  5. céleste la peste Says:

    aaaaaah, finally!
    good to have u back!

  6. Berlin Reified Says:

    Those intense greens are extraordinary. So wonderful to have you back!

    • 13desserts Says:

      Thank you! I still feel funnily shy about being back and am sort of lurking in the corners!

  7. Cynthia Says:

    Congratulations on your return. The first step (or recipe) is always the hardest and you made a super choice. Keep on writin`

    xx C

  8. fj Says:

    à quand un dessert avec des fraises??? j’ai plus d’idées.

  9. jbj Says:

    good question, where were you all the time? Making holiday? You lucky you! je t’embrasse

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