Rhubarb Clafoutis

Let's Cook

1. Step 1.

   Preheat the oven to 350°F and position a rack in the center. Generously grease an 8-inch square (or similar) baking dish with unsalted butter.

2. Step 2.

   Slice ½ pound rhubarb (about 2 stalks) into ½-inch pieces (about 2 cups). Scatter the rhubarb evenly across the bottom of the prepared baking dish.

3. Step 3.

   In a blender, combine ¾ cup whole milk, ¾ cup heavy cream, ¾ cup granulated sugar, ¾ cup all-purpose flour, 4 large eggs, 1 tablespoon vanilla extract, and ¼ teaspoon kosher salt. Blend on high speed for 30 seconds until smooth and well combined.

4. Step 4.

   Pour the batter directly into the baking dish, over and around the rhubarb. Bake for about 45 minutes, until the clafoutis is puffed in the center and lightly browned on top.

5. Step 5.

   Dust the clafoutis with confectioners' sugar just before serving. Serve warm or at room temperature.