RHUBARB CLAFOUTI
Ingredients for 6 - 8 servings:
1 1/2 pounds rhubarb
2 tablespoons sugar
2 teaspoons each unsalted butter and sugar
3 large eggs at room temperature
1/2 cup sugar
6 tablespoons unbleached flour, sifted
3/4 cup crème fraîche or heavy cream
3/4 cup milk
½ tablespoon vanilla paste or extract
Preheat the oven to 400 degrees. Generously butter and sugar a 2-quart porcelain tart mold or baking dish.
Trim the rhubarb stalks and cut them into 1” long pieces. Set them in concentric circles in the prepared mold.
Blend the eggs until frothy. Gradually add the sugar, flour, cream, milk and vanilla. Mix well. Let this batter rest for 10 minutes.
Ladle the batter over the fruit. Bake for 30 minutes or until lightly browned and set. Cool on a rack. Serve warm or at room temperature.
