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Rhubarb Clafoutis



8 portion(s)

Rhubarb Clafoutis

  • 1 tablespoon Butter, softened for greasing dish
  • 2 tablespoons caster sugar
  • 250g grams rhubarb, sliced into 1cm width
  • 100 grams plain flour, or almond meal
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 150 grams caster sugar
  • 150 grams Milk
  • 150g cream
  • 1 teaspoon vanilla extract, or seeds form 1 vanilla bean
  • icing sugar, for dusting
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Preheat the oven to 200 degrees.

    Grease a 25cm round or rectangle baking dish with the softened butter, then sprinkle sugar over base and sides.

    Place the rhubarb slices into the base of the dish.

    Add plain flour (or almond meal), baking powder, eggs, sugar, cream, milk and vanilla into mixing bowl and blend for 10 secs speed 5 or until combined.

    Pour this mixture over the rhubarb - it will float to the top so sprinkle some more caster sugar on top to help sweeten the rhubarb.

    Place into oven and bake for 30 - 35 minutes or until puffy & golden. Dust with icing sugar and serve.

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This recipe can be made in either TM31 or TM5

You can easily use fresh or morello cherries from a jar for this recipe for a more traditional clafoutis. 

Clafoutis is a favourite recipe my Mum would make all the time when were growing up tmrc_emoticons.-)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Yes, works beautifully! And is super satisfying....

    Submitted by bianca_t on 4. September 2021 - 09:45.

    Yes, works beautifully! Smile And is super satisfying. If you like bread and butter puddings, this has that sense with the added layer of fruit! We love this and it's a great way to use up the rhubarb.. Thumbs up all the way!

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  • Sooo yum!!! And sooooo easy!...

    Submitted by Lushy_Alice on 1. August 2019 - 19:51.

    Sooo yum!!! And sooooo easy!
    I used 70% almond meal, and 30% plain flour.

    I didn't have cream, so I used shaken buttermilk.

    I served it with custard, and I didn't put the extra icing sugar on top.

    I cooked it at 180*C, but then turned it up to brown.

    Thankyou for sharing tmrc_emoticons.)

    Rhubarb and custard - match made in heavenRhubarb and custard - match made in heaven

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  • A real winner...

    Submitted by margninness on 19. May 2017 - 07:40.

    A real winner

    Made this yesterday at our community kitchen. A real winner with all the ladies. I know several were going home to make it again for deserts that night. I like many was not keen on rhubarb but this desert has changed my mind. Thanks for sharing this recipe.

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  • OMG...YUM! I added diced green apples and doubled...

    Submitted by Chokolart on 15. January 2017 - 22:38.

    OMG...YUM! I added diced green apples and doubled the batter mix. Baked 180 fan for 90 mins..wow...sooo delicous served with icecream and custard.

    It's kind of a cross between a dense sponge and a Bread and butter pudding...we absolutely loved it. Definitely on my favourites list now.

    Thanks for a lovely easy and totally delicious recipe

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  • I really like the taste in this one, the sharp...

    Submitted by gingerchef_jess on 11. January 2017 - 17:27.

    I really like the taste in this one, the sharp tang of the rhubarb and the sweetness from the tart. I will be trying it with custard tonight tmrc_emoticons.)


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  • Great recipe!!!! I never used

    Submitted by _BritishPandoro_ on 9. June 2016 - 19:09.

    Great recipe!!!! I never used rhubarb before and my husband loved this clafoutis very much!!!! I also cooked it at 180 degrees. Thank you!!

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  • Very nice and super easy.  I

    Submitted by kwolfert on 7. October 2015 - 18:12.

    Very nice and super easy.  I don't like rhubarb but this was yummy. I used the almond mill.  In my oven i would cook it at 180 degrees as mine burnt slightly in the top

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