Rhubarb Clafoutis (gluten-free, dairy-free, paleo)


I love rhubarb but I’ve never been inspired to do anything with it. Then a few months ago, Jamie Oliver, my beloved, started putting a whole series of mouth-watering rhubarb recipes out on facebook which had me salivating one after the other. Stewed rhubarb with yogurt, rhubarb muffins, rhubarb cocktails, rhubarb with custardeven rhubarb eclairs for the love of god. What a brilliant man.  Always a source of inspiration. In turn, I decided to make my own beautiful rhubarb treat.

I decided to go for the good old clafoutis which is a dessert I truly adore and nearly don’t get enough of. Traditionally, clafoutis is a French custard dessert made with cherries, but there are many variations such as pear, plum, raspberry and rhubarb indeed. Some people say that if you use another fruit instead of cherries, it’s called a flaugnarde instead of a clafoutis, but since I’m French and have never heard of that word, I won’t be observing this rule. Besides, clafoutis is such a prettier word than flaugnarde. On top of it all, clafoutis is very easy to adapt to a gluten-free and paleo-friendly dessert, which is the recipe I’m offering you today.


The ingredient list is very simple and although I think almond-based ingredients bring out very complementary tastes, don’t hesitate to use your choice of gluten-free flour, dairy substitute (or plain milk/cream if you eat dairy) and sweetener if you don’t have the ones I used on hand (just be sure to check the amount equivalences). This is also the first time I’ve calculated the nutritional information for a recipe. This is something I hope to do more with future recipes though it takes quite some work, so I’m not sure I can do it every time. Either way, I’ve created a nutritional information category so you can trace back to all the recipes that offer this information.

Rhubarb ClafoutisP1020552

Makes 8 servings

4 stalks (200g) of rhubarb

4 medium eggs

1 cup (100g) of almond flour

1/2 cup +  2 tbsp (115g) of coconut sugar

1 cup (250 mL) of unsweetened almond milk or almond cream (you can also use plain full-fat cream, or your choice of dairy substitute)

1 tbsp vanilla extract

Butter or coconut oil for greasing

Pinch of salt


1. Preheat oven to 375°F (190°C) and grease a round ceramic pie dish with butter or coconut oil.

2. Wash the rhubarb stalks, chop off and discard the ends and cut them into 1 inch (2.5 cm) pieces without peeling off the skin. Place them in the pie dish.


3. In a bowl, combine the almond flour, coconut sugar and salt. Whisk in the eggs, almond milk and vanilla extract. The batter should be thin and very liquid.

4. Pour the batter over the rhubarb pieces in the pie dish and place in the oven on the middle rack. Bake for 15 minutes. After the first fifteen minutes, sprinkle two tablespoons of coconut sugar over the clafoutis so as to gently caramelize the top. Bake for another 10 minutes. Let cool around 20 minutes before serving.


Nutritional Information:


Per Serving (1/8 wedge)




Total carbohydrate

132.4 g

16.5 g


19.4 g

2.4 g

Net carbohydrate

113 g

14.1 g


51.5 g

6.4 g



9.4 g


7 thoughts on “Rhubarb Clafoutis (gluten-free, dairy-free, paleo)

  1. Oh my goodness, this was so delicious! I used full fat cream rather than almond milk because it’s what I had, and it needed to cook for 10 minutes longer.

    But it will be a nice treat with our morning coffee for quite a few days. And because it was so easy, I’ll be making it again!

    Thank you for sharing!

  2. I used coconut milk instead of almond, but followed the recipe otherwise. It’s delicious! It need need about 10 minutes more cooking time.

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