Ingredients
The following ingredients have 4 Servings
- 20g/¾oz butter, plus extra to grease the dish
- 400g/14¼oz forced rhubarb, cut into 5cm/2in pieces
- 2 tbsp granulated sugar
- 1 vanilla pod
- 150ml/5¾fl oz full-fat milk
- 150ml/5¾fl oz double cream
- 5 free-range whole eggs
- 120g/4¼oz caster sugar
- 75g/2½oz plain flour
- icing sugar, to taste
- crème fraîche, to taste
Instruction
- Preheat the oven to 180C/350F/Gas 4.
- 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.
- For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds.
- 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.
- 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.
- Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar.
- Place the rhubarb in the dish, pour in the batter and bake in the oven for 45 minutes, or until golden-brown and firm.
- Serve straightaway with a dusting of icing sugar and crème fraîche, to taste.
