Rhubarb Vanilla Bean Clafoutis
When I started thinking about spring dishes back in February, I had a few things in mind. I wanted to focus more on seasonal produce and spontaneity in cooking. Finding the sweet spot between going in with no ideas and planning every last detail of a dish.
A small idea or just some inspiration can flourish into a way of cooking that is more natural and realistic in my life and in yours. Perhaps I would go to the market looking for artichokes and come back with asparagus because that's what is available. I wanted to keep seasonal ingredients at the forefront of my mind. Alongside this mindset, I had a rough outline. Paninis, fresh pasta, tomato confit, jam, pickles, and rhubarb, the last of which broke my local produce mindset just a smidge.
Rhubarb doesn't grow in Southern California. At least not easily or natively. Being a SoCal native my entire life, I'd never tasted rhubarb until I went on trips to Wyoming, Utah, and my dad's home state of Montana. On those trips, I learned the wonders of Strawberry Rhubarb Pie and Huckleberry everything. And every year, when I see the small amount of rhubarb appear in the grocery store, I snag it.
Miraculously, I saw rhubarb pop up on the list of produce in our weekly box of fruits and veggies. I ordered it two weeks in a row so I could test out this Clafoutis and enjoy the season while I could. I bounced around a few cake ideas but landed on this comforting classic. Simple to make, lightly sweetened and speckled with vanilla bean, a humble way to showcase one of my favorite foods.
A clafoutis is similar to a thick custard, dappled with fresh fruit and mixed with just enough flour to hold its shape when sliced. Just a touch of sweetness and fresh fruit make this homey French dessert a true comfort for me. Similar to a spontaneous crumble or crisp, a clafoutis is made with few ingredients, gently sweetened to compliment the fresh fruit at its center.
Also similar to a crumble in the way leftovers turn into the next morning's breakfast.
In my mind, it's a beautiful way to cook fruit without losing the depth of flavor or natural sweetness. It falls into the category of humble comfort food; it's imperfect, maybe a little messy, but timeless in its simplicity.
Rhubarb Vanilla Bean Clafoutis
Ingredients
2 1/2 cups of rhubarb, sliced lengthwise and cut into 2 inch pieces (about 4-5 stalks)
1 1/4 cups whole milk
3 eggs
1/2 cup sugar (+ 1/4 cup for the rhubarb)
1/2 cup all-purpose flour, sifted
seeds from 1 vanilla bean
2 tablespoons butter, + more for buttering the dish
Method
Preheat the oven to 350ºF and butter a pie dish or 9x9 baking dish.
Toss the 1/4 cup of sugar together with the rhubarb. Melt the butter in a large pan and sauté the rhubarb over medium heat for 2 minutes, until the sugar dissolves. Cover and turn heat to low, stirring occasionally for 3-5 minutes. Once the rhubarb starts to soften, just enough to pierce with a fork, remove from heat and let cool.
While the rhubarb cools, prepare the custard. Toss the milk, eggs, 1/2 cup sugar, flour and vanilla bean seeds into a blender or food processor, and run for 1 minute. The mixture should be smooth with no lumps of flour or vanilla.
Pour the vanilla bean custard into the buttered dish. Spoon the cooled rhubarb gently into the custard, reserving the liquid from the pan*. Bake for 50-60 minutes, until the clafoutis is beautifully golden and the center is set.
Cool for 10-15 minutes before serving.
*Keep as much liquid out of the custard to prevent it from becoming watery. Reduce the reserve liquid down to a sauce or simply enjoy over a slice of clafoutis or ice cream!
Note: Feel free to swap in other fruit! If using something firm like apple or pear, sauté similarly to the rhubarb. For softer fruits like berries, cherries, and grapes, there’s no need to pre-cook.