Rhubarb and vanilla clafoutis

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4.

2. 2

   For the filling, melt the butter over a medium heat in a frying pan. Add the rhubarb and one tablespoon of the granulated sugar and fry for two minutes. Remove from the heat and set aside.

3. 3

   For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds.

4. 4

   In a separate pan, place the milk, cream and vanilla seeds and pod over a medium heat and bring up to simmering point. Remove from the heat, then leave to cool for the flavours to infuse.

5. 5

   Whisk together the eggs in a mixing bowl until light and frothy, add the sugar and whisk until well-blended. Fold in the flour and gradually pour the milk and cream into the mixing bowl, removing the vanilla pod.

6. 6

   Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar.

7. 7

   Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm.

8. 8

   Serve straightaway with a dusting of icing sugar and crème fraîche, to taste.

1 serving ≈ 213 g

Nutrition values are estimates. - means data is unavailable.