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Rhubarb Clafouti

INGREDIENTS

2 cups thinly sliced fresh or frozen rhubarb
2 tablespoons + ½ cup sugar, divided
1 cup half and half cream
2 eggs, room temperature
½ teaspoon vanilla
Large pinch salt
1/3 cup flour
Sifted powdered sugar

PREPARATION

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 ½ cup sugar, cream, eggs, vanilla and salt. Blend in flour. Evenly divide and pour ½ cup over rhubarb in each dish. Bake 25 to 28 minutes, or until set. Serve warm, dusted lightly with powdered sugar.

Makes 4 servings.
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