Rhubarb clafoutis with vanilla and lemon – or as I would call it: a thick fruit filled pancake

Rhubarb clafoutis with vanilla and lemon

One thing that is so great about summer is of course all of the fruit and vegetables it brings. It varies a lot all over the world, and even though we enjoy some of the imported seasonal stuff, I prefer and crave the nordic summer goods throughout the entire season.
Right now it is peas, potatoes, elderflower, tomatoes and strawberries that are on the top of my list. And soon cherries, plums and hip rose will be ripe and ready as well. Veggies as cucumber, cauliflower and zucchini are shining all through the summer – and I am not missing out on these guys, they are in my cooking on a daily basis!
One vegetable (yes it IS a vegetables) that I have already introduced as a favourite, and created one or two recipes with, is rhubarb. The rhubarb season is actually coming to an end now – but luckily they freeze very well, and you can stuff your freezer and make compotes, ice creams and cakes with the tangy and beautiful stalks the rest of the year.

Rhubarb clafoutis with vanilla and lemon

This cake, or pie if you will, is a classic baked french dessert. It is a spongy and fruit filled cake – that allows you to use whatever seasonal fruit you have on hands. The cake has no real crust you just butter up a pan, add your fruit and pour the pancake-like batter on top. The batter should not be too sweet since the fruit normally provides sweetness on its own. But since rhubarbs are very acidic I have tossed them in a bit of sugar before baking – and some might even wanna add a bit more, depending on the sweetness of your rhubarbs. I have added some whole grain flour to the batter, just to add a little taste, texture and fibre.
This is a summer version of the clafoutis but I can not wait to give it a twist of late summer with blackberries and pears, or a twist of autumn with apples and warm spices. It is a lovely cake and it is actually not too dense and energy filled since it does not have a buttery crust or too much sugar. Stuff it with extra fruit, serve it with fresh yoghurt and have it for breakfast. Or simply serve yourself a big slice with a cup of tea the next time you are sitting in the shadow of a tree and reading a good book.. Ahh that is what I call summer!

Rhubarb clafoutis with vanilla and lemon

Rhubarb clafoutis with vanilla and lemon

  1. PatriciaPatricia07-01-2013

    Clafoutis are the best aren’t they – incredibly easy yet so delicious. Your rhubarb version looks great – I’m always looking for new tasty ways to use rhubarb. Thanks Josephine!

  2. Josephine MaleneJosephine Malene07-04-2013

    You are so very welcome! And yes, I do love these spongy and fruit filled cakes as well :)

  3. I love clafoutis, and this recipe is so good.

  4. Suzy F.Suzy F.07-07-2013

    Love the idea of rhubarb in a clafoutis! A little confused about one thing: the recipe title includes honey, but I don’t see any listed in the ingredients or instructions. Did you use honey in this?

    • Josephine MaleneJosephine Malene07-08-2013

      I am not sure what you mean – there is no mentioning of honey in the title or the URL? Maybe you have confused it with another recipe. but there is no honey in this one :)

      • JenJen08-29-2013

        The title of the recipe card says honey. “Rhubarb clafoutis with vanilla and honey”

  5. mickie christiansenmickie christiansen09-07-2013

    I have eaten clafouti but never made it……followed the recipe exactly to get an idea how it went together. Loved the cardomom! Used almond milk and cocnout oil and coconut sugar and the vanilla bean. Cant wait to try again with different spice combo and fruit. I found the baking time a bit too short for sufficient browning but thats my oven….it took an additional 15 minutes. I may use less flour as well, next time round. It was a just a little heavy….but the flavor of the rhubarb and lemon and vanilla and cardomom was divine.

    • Josephine MaleneJosephine Malene09-09-2013

      That’s amazing, so glad you found your own way to adjust it, and are eager to give it another try with even more of your own personal touch! That’s the beauty about cooking, we are all unique – just as the food we cook!

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