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Wednesday 31 March 2010

Baking for Beginners: Gluten-free Rhubarb Clafoutis

Clafoutis is a sweet egg custard, studded with fruit and baked until set. It's the perfect recipe for adapting for gluten-free diets as it uses very little flour - all the structure comes from the eggs. And despite sounding fancy, it's very easy to make and can look beautiful if you arrange your fruit in a pretty pattern and dust it with icing sugar.

And I admit, technically this isn't actually a clafoutis, because a classic clafoutis is made with cherries. But it's spring and the supermarkets are full of gorgeous pink forced rhubarb just begging to be baked into a tasty pud. Because this is made with a different sort of fruit, it should really be called gluten-free rhubarb flaugnarde. But no-one could possibly pronounce that. Plus gluten-free clafoutis rhymes, so I'm sticking with it!

Gluten-free Rhubarb Clafoutis (serves 6)

You'll need:
  • 400g fresh rhubarb, cut into bite sized pieces
  • Ground cinnamon
  • Zest and juice of an orange
  • 125g + 2tbsp caster sugar
  • 3 eggs
  • 20g gluten-free plain flour (I like Doves blend) or use ordinary plain flour if you don't need it to be gluten-free
  • Pinch of salt
  • 250ml milk 
  • 1/2 tsp vanilla essence

Make it!
  • Preheat the oven to 180c
  • Toss the rhubarb with the orange juice, a sprinkle of cinnamon and 2 tbsp sugar in a baking dish.
  • Pop into the oven for 10-15 mins until the rhubarb is soft but still holds its shape.
  • Meanwhile, butter a 23cm round dish or tin. I used a springform cake tin for easy access later.
  • Whisk together the eggs and sugar.
  • Whisk the flour, salt and another sprinkle of cinnamon into the egg mixture.
  • Now whisk in the milk, orange zest and vanilla essence. The batter will be quite runny.
  • Drain the cooked rhubarb and arrange artfully in the buttered dish. 
  • Pour the batter over the rhubarb and pop into the oven for around 50 minutes or until set.
  • Serve warm


  1. That looks absolutely amazing! I love anything involving rhubarb, and it's so full of flavour at this time of year. Custard too - OMG.

  2. 'Alexthepink's mum can testify that this pud was absolutely delicious...! (Much appreciated as I am coeliac. Juliana Head

  3. I'm definitely going to try this. I love rhubarb!

  4. I made a raspberry Clafoutis (sorry, flaugnarde) last week and it was amazing. After whisking everything by hand though (this one even had double cream whipped to 'peaks' in it) I was angry to later find a Gordon Ramsay recipe that just said 'shove it all in the food processor'.

    My arms ache.

  5. I'm going to make this today (for Easter Sunday pudding) as I'm intolerant to wheat & it's fab to see a gf recipe without having to search properly. Laziness is me :)

  6. Looks absolutely gorgeous! Will have to try it out. Always welcome recipes for gluten-free hot puds as there aren't many around!


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