Clafoutis fraises et rhubarbe



  • 500 ml (2 cups) 2% milk
  • 2 eggs
  • 250 ml (1 cup) five rose flour
  • 60 ml (1/4 cup) melted butter
  • 60 ml (1/4 cup) sugar
  • 1 pinch of salt
  • 3 ml (1/2 tsp) vanilla essence
  • 180 ml (3/4 cup) strawberries, hulled
  • 60 ml (1/4 cup) rhubarb, cut into 2cm pieces
  • Ice cream or whipped cream topping
  • Preheat the oven to 358°F (180°C.)


Using a whisk, in a large bowl, whisk the eggs and sugar. Then add the milk and the flour alternately to mix it well. Then add salt, melted butter and vanilla.

Grease a 24cm mold and pour the clafoutis mixture into it. Then add the rhubarb sections and the strawberries cut into quarters so as to cover the maximum surface.

Bake for 40 to 45 minutes and at the end of the oven, sprinkle with fine sugar to give a glossy side to the preparation.

Let cool for 5 minutes and serve with a scoop of vanilla ice cream.

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