Rhubarb Clafoutis

SERVES 6 Clafoutis (pronounced kla-foo-TEE) may have an intimidating French name, but at heart, it’s a rustic eggy dessert that’s right at home on our ranch. Essentially a custard made with milk, cream, sugar, eggs, and whatever fruit you have on hand, clafoutis traditionally features cherries (with pits!), but it’s infinitely adaptable. While rhubarb is my favorite version in the spring, I make clafoutis year-round with any fresh berries, sliced stone fruits (cherries, nectarines, or plums), apples, or pears I have on hand—you just need enough fruit to cover the bottom of the pan. —

Mary Heffernan

• Unsalted butter, for greasing the pan

• 1/2 pound rhubarb (2 stalks), sliced into 1/2-inch pieces (about 2 cups)

• 3/4 cup whole milk

• 3/4 cup heavy cream

• 3/4 cup granulated sugar

• 3/4 cup all-purpose flour

• 4 large eggs

• 1 tablespoon vanilla extract

• 1⁄4 teaspoon kosher salt

• Confectioners’ sugar, for dusting

Preheat the oven to 350°F and position a rack in the center of the oven.

Generously grease an 8-inch square (or similar) baking dish with butter, then scatter the rhubarb across the bottom of the dish.

In a blender, blend the milk, cream, granulated sugar, flour, eggs, vanilla, and salt on high speed for 30 seconds. Pour the batter directly into the baking dish, over and around the rhubarb, then bake for about 45 minutes, or until puffed in the center and lightly browned.

Dust the clafoutis with confectioners’ sugar just before serving warm or at room temperature.

Recipes copyright 2022 by Mary Heffernan. All rights reserved.

Excerpted from “Five Marys Family Style” with permission from Sasquatch Books.