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Rhubarb Clafouti

Makes 4 servings

Ingredients

2 cups thinly sliced fresh or frozen rhubarb
2 tablespoons and 1/2 cup sugar, divided
1 cup half and half cream
2 eggs, room temperature
1/2 teaspoon vanilla
Large pinch salt
1/3 cup flour
Sifted powdered sugar

Preparation Method

Preheat Wolf oven in CONVECTION at 350°F.
Liberally butter 4 shallow 5” ceramic individual baking dishes. Place them on a flat baking sheet pan.
In medium bowl, toss rhubarb with 2 tablespoons sugar. Arrange on bottom of each of prepared dishes.
In a medium bowl, whisk together remaining 1/2 cup sugar, cream, eggs, vanilla and salt. Blend in flour.
Evenly divide and pour 1/2 cup over rhubarb in each dish.
Bake 25 to 28 minutes, or until set.
Serve warm, dusted lightly with powdered sugar.