This is Kathy M.’s recipe for Clafoutis, a delicious, light and easy dessert featuring berries – and maybe some rhubarb – from your garden or freezer.  We’re not sure about how other fruit might work here, but berries and rhubarb are a sure hit.


3 to 4 Cups fruit – berries or rhubarb cut in 1″ pieces
6Tablespoons sugar, divided
3/4 Cup flour
1/2 teaspoon baking powder
dash salt
3 large eggs
3/4 Cup milk
2 Tablespoons melted butter
2 Tablespoons rum (optional, but Kathy called it “the secret ingredient”
Dash vanilla extract

Preheat oven to 375 degrees

Spread the berries in a greased deep pie pan, sprinkle with 3 Tablespoons of the sugar.
Mix the dry ingredients together: Remaining 3T sugar, flour, bkg powder & salt
Separately, beat the eggs, then add the rest of the wet ingredients: milk, butter, rum & vanilla
Mix dry & wet ingredients together, pour over fruit in pie pan.
Bake about 30 minutes at 375. Cool 10 minutes before serving.
If there are any leftovers, they make a terrific breakfast served warm or cold!

(Note from Allison: I made this the other day with a berry mix that included cherries. I didn’t have any rum, so I used a tablespoon of vanilla extract and ½ teaspoon almond extract.

(c) 2015 Little Mountain Cohousing for Kathy M.

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