In this rhubarb-buttermilk clafoutis, tart fresh rhubarb amps up a dessert-for-breakfast treat. To use frozen rhubarb, thaw and drain, and skip the roasting steps.
Ingredients
- 1 pound rhubarb
- 1 teaspoon butter
- 0.5 cups all-purpose flour
- 0.13 teaspoons baking powder
- 0.13 teaspoons salt
- 3 large eggs
- 1 cup buttermilk
- 0.33 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 tablespoon coarse sugar , such as turbinado
- whipped cream
Instructions
-
1
Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch rimmed baking sheet with parchment paper. Spread rhubarb in an even layer in prepared pan.
-
2
Roast in the preheated oven until tender, 10 to 15 minutes. Let cool 30 minutes.
-
3
Reduce oven temperature to 350 degrees F (180 degrees C). Grease a 9-inch round or oval baking dish with 1 teaspoon butter. Transfer rhubarb to the prepared baking dish.
-
4
Stir together flour, baking powder, and salt in a small bowl. In a large bowl, whisk together eggs, buttermilk, white sugar, vanilla, and orange zest; add flour mixture and stir until batter is smooth. Carefully pour batter over rhubarb in baking dish.
-
5
Bake in the preheated oven until batter is set, about 30 minutes. Sprinkle with coarse sugar. Bake until top is lightly browned, 10 to 15 minutes more. Serve with whipped cream.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Pop's Molasses Popcorn Balls and Taffy
This recipe has been in our family for more than 100 years. My dad's mother would make and pull it on the taffy hook on her kitchen door jam. She would then sell it at the local mercantile in Alberta, Canada. As soon as fall came, my siblings and I would beg Pop to make them. We loved every minute of it, except the burnt hands from the hot syrup, that is. We knew company was coming when they heard Pop was making them. He always let me help when I got old enough. I still make these with my family. The flavor is somewhat like caramel candies. We always double this recipe so we have enough to make taffy and popcorn balls. My pop always made 2 double batches. Posting this recipe has brought back many wonderful and happy memories from my childhood. I do so in honor of my Pop (RIP 1917-1997).
Italian Grilled Eggplant
This grilled eggplant side dish couldn't be easier! We make this often during the summer when we have an abundance of basil and parsley growing in our garden. You can serve this dish warm or at room temperature.
Strawberry Spinach Salad
This strawberry spinach salad is a great way to get kids to eat spinach! Someone brought this salad to a potluck dinner, and I had to have the recipe! Since then, I've made it many times and I've been asked for the recipe every time I take it somewhere.