Strawberry rhubarb clafoutis recipe

Posted: May 2, 2025 Last modified: May 14, 2025

If you love clafoutis, I highly recommend this delicious version with strawberries and rhubarb. Perfect for this time of year!

What is clafoutis

Maybe you never heard of clafoutis, but it is a classic French dessert featuring fresh fruit. Traditionally the dish is made with a custard batter and black cherries.

The fun part is that you can make this with most fruits. In this case I went with fresh strawberries and fresh rhubarb. But you can use any other kind of red fruit or summer fruit you like.

Strawberry rhubarb clafoutis

This clafoutis is truly one of the most delicious I have ever made. The classic cherry clafoutis is still a wonderful treat, but this strawberry rhubarb clafoutis is my favorite for this season.

The strawberries provide the sweetness, while the rhubarb makes it a fresh whole. This is enough for two people, but if you serve it with a scoop of ice cream, you could easily make it 3 or even 4 portions.

That is, if you are prepared to share. Definitely recommended now that strawberries and rhubarb are in season.

What you need to make the strawberry clafoutis

For making this recipe you will need the following ingredients:

fresh strawberries – hulled and chopped in pieces
fresh rhubarb – chopped in smaller pieces
eggs
milk – I used semi-skimmed milk here but you can use whole milk or any kind you like. Think coconut milk for a more tropical taste or almond milk
vanilla extract
all purpose flour
sugar – I’ve used regular white sugar but you can use brown sugar, coconut sugar or icing sugar

Making the clafoutis

Now making this strawberry rhubarb clafoutis is super easy to do. You need two single serving size ramekins for this or use one larger buttered dish. Now place the rhubarb pieces and the sliced strawberries in a single layer in the bowl.

Take a large bowl and add the milk, eggs, vanilla, flour, salt and sugar to it. Mix it till you have a smooth consistency. You don’t really need a food processor for doing this as the mixture is quite easy. Pour mixture over the fresh fruit and place in a preheated oven.

Bake it until the eggs are set and the top of the clafoutis is golden brown.

You can eat the clafoutis warm or cold. It’s delicious served warm with a scoop of vanilla ice cream. But some whipped heavy cream is also really good.

Love French desserts? Check out the recipes below!

Can I use frozen strawberries for making this?

You can, but keep in mind that frozen strawberries tend to have more liquid. If using frozen make sure to let them defrost first and drain any excess fluids first.

Do I need to precook the rhubarb?

No, the rhubarb will cook while in the oven and will be delicious and soft when you take it out. No need to precook!

Do I need to peel the rhubarb for making the clafoutis?

Usually, no! Young, tender rhubarb doesn’t need peeling. But if the stalks are really thick or stringy, peeling off the tough outer layer with a paring knife or vegetable peeler can help improve texture.

Can I make this ahead of time?

Yes absolutely! Clafoutis is great warm or at room temp. Bake it a few hours ahead, let it cool, and rewarm it gently in the oven if you want to serve it warm.

What’s the best way to serve the clafoutis?

Dust with powdered sugar and add a dollop of whipped cream, crème fraîche, or a big scoop of vanilla ice cream.

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Strawberry rhubarb clafoutis

The classic clafoutis with cherries is already delicious, but this fresh strawberry rhubarb clafoutis is even better. Is that even possible? Yes, it certainly is! Be sure to try it!

Prep Time10

Cook Time30

Total Time40

Servings: people

Ingredients

Metric | US Customary

140 grams strawberries chopped
140 grams rhubarb chopped
2 eggs medium
100 ml semi-skimmed milk
2 tsp vanilla extract
pinch salt
30 grams all purpose flour
2 tbsp fine granulated sugar

Equipment

2 Ramekins 10-12 cm/4-5 inch each

Instructions

Grease two oven dishes, each 12 cm in diameter, and sprinkle with fine granulated sugar. Spread the strawberries and rhubarb over the top.
Beat the eggs, milk, vanilla extract, salt, flour and sugar into a smooth batter and divide evenly over the two dishes.
Bake the clafoutis in a preheated oven at 200°C/390℉ (conventional oven) for 25-30 minutes until done.

How to store

Cover and store the clafoutis in the refrigerator for 1-2 days.

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Strawberry rhubarb clafoutis recipe

What is clafoutis

Strawberry rhubarb clafoutis

What you need to make the strawberry clafoutis

Making the clafoutis

Love French desserts? Check out the recipes below!

Questions asked about strawberry rhubarb clafoutis