Rhubarb Clafoutis

Ingredients for 6 servings:

• 8 stalk(s) rhubarb
• 50 g sugar
• butter
• powdered sugar
• 100 ml milk
• 150 ml cream
• 100 g sugar
• 3 eggs
• 25 g flour
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the rhubarb into approximately 2 cm long pieces, place on a baking sheet, sprinkle with sugar, and add 4 tsp of water. Bake at 190°C for 6-8 minutes. Carefully place in a large sieve and allow to drain. Collect the juices. Butter a baking dish and add the rhubarb pieces. Mix together the batter ingredients and pour over the rhubarb. Bake for 25 to 30 minutes at 190°C; the batter should tear slightly at the ends of the rhubarb. If the batter is still too soft, simply bake for a few more minutes, up to a maximum of 40 minutes. Remove from the oven and let rest for about 10 minutes. The batter will shrink slightly; this is unavoidable and does not detract from the delicious flavor. Before serving, brush with the collected juices and dust with powdered sugar.