Easy Rhubarb Clafoutis, Dairy and Gluten Free

Sweet and creamy custard, sharp and tangy rhubarb, this Easy Rhubarb Clafoutis, Dairy and Gluten Free will leave you asking for more!

This is one of my favourite spring time recipes. As soon as rhubarb is in season, around April-May here in France, I start adding it to my cart. I love it as a compote with yoghurt, with apple in a crumble, or even as a sweet (rhubarb and custard boiled sweets – who remembers those?), but this particular recipe has to be my favourite way to use it.

Of course, as with all my recipes, I make it gluten and dairy free so that everyone in the family can enjoy it. Its actually very easy, keep reading and you’ll find out exactly how easy it is!

Equipment Needed to Make Easy Rhubarb Clafoutis, Dairy and Gluten Free

• Immersion blender or whisk
• Mixing Bowl
• 20x30cm baking dish

Ingredients that go into Easy Rhubarb Clafoutis, Dairy and Gluten Free

An easy recipe means a limited number of ingredients. I think that most of us that are regularly making gluten and dairy free food already have most of these in stock.

• 650g Rhubarb
• 3 Eggs
• 100g Cornflour
• 400g Coconut Milk
• 140g Sugar + 3 tbsp
• 1 tsp Natural Vanilla Essence

Rhubarb

This is obviously the centre of the dish, so find the freshest rhubarb you can.

To prepare it, I cut the top and bottom off, especially the white bit at the bottom and any leaves that are still on the stalk as these are toxic! I generally do not peel rhubarb, especially as I usually buy organic. However, I know that here in France people tend to peel rhubarb as they think it is too fibrous otherwise. This has never bothered me personally, and I actually love the red colour of the skin so I think it is a real shame to peel it.

I then cut the rhubarb into 0.5cm slices and they are ready to use in this Easy Rhubarb Clafoutis.

Eggs

I always use free-range, preferably organic, large eggs at room temperature.

Cornflour

This is also known as corn starch and it is a really useful ingredient when making gluten free dishes, and as a thickening agent in general.

The main problem I find with cornflour when adding it to this recipe, is that it tends to make clumps which gives the finished clafoutis an unpleasant texture. To avoid this, I have two solutions:

1. Mix the cornflour with a small amount of coconut milk, other milk or even water before adding it to the mixture. This will prevent the lumps from forming and give a smooth texture to your clafoutis.
2. Use an immersion blender. This mixes the clafoutis batter impeccably and gives you a great texture also. This is my preferred method for making sure the cornflour is well incorporated.

Coconut Milk

Personally, I try to find organic coconut milk that has all natural ingredients. If this is not possible, try to find the brand that has the highest coconut content. Alternatively, you can easily make your own, but it will take some organisation to have it ready in time to make your dessert! Check out this recipe for how to make coconut milk.

Sugar

This is one recipe where you just cannot cut the amount of sugar. It might seem like a lot, but rhubarb is a very sour fruit that needs sugar in order to make it tasty. This quantity of sugar will give you the perfect balance of sweet and sour which makes this Easy Rhubarb Clafoutis so delicious.

Vanilla Essence

Any custard based dessert needs vanilla, and this is no exception! Use a natural vanilla essence or powdered vanilla if you can get it. You only need a small amount because, with vanilla, a little goes a long way.

How to Make Easy Rhubarb Clafoutis, Dairy and Gluten Free

This method really couldn’t be any easier, it only takes a few minutes to pull together. You can make it in the morning, let it rest in the fridge all afternoon and you have a delicious, crowd-pleasing dessert for dinner.

The first step with any baked dessert is to turn the oven on (180°C Fan) and grease the pan. Use dairy-free margarine or a little oil.

Then you need to prepare the rhubarb. As mentioned above, cut off the bottom and top parts, clean thoroughly and slice into 0.5cm pieces. No need to peel your rhubarb, the skin gives it a beautiful red colour. Put your rhubarb pieces into your prepared pan.

Next, add all your other ingredients (except the 3 tsp sugar) into a bowl and mix with an immersion blender for a few seconds until you have a smooth batter. If you are not using an immersion blender, first mix the cornflour with a small amount of coconut milk before adding the other ingredients. This will avoid getting a lumpy batter.

Pour your batter over the rhubarb in the pan and sprinkle the remaining 3 tbsp of sugar evenly over the top.

Bake at 180°C for 30 mins. It is done when it is light brown all over and there are no parts that are still liquid.

Remove from the oven, leave to cool slightly on the counter and refrigerate until it is time to eat. This is a dessert best served cold.

So, that’s it! It really couldn’t be easier! Next time you see rhubarb on the shelf, buy some and give this amazing, dairy and gluten free Easy Rhubarb Clafoutis a go. I promise you won’t regret it!

Did you make this recipe? Let me know what you thought in the comments, I love to hear from you 🙂

Looking for more gluten and dairy free dessert ideas? Click here.