Baked Rhubarb Custard Pots

 

RhubarbPots_1webA few weeks ago, I got very excited when, for the first time this year, I found a cart full of  pink and green bunches of tender springtime rhubarb at my local farmers market.

That same weekend was also the first time this year that we had a proper sunny Sunday, which meant it was time for my first brunch on my balcony.

The dish for this was meant to showcase my newly purchased rhubarb stalks, so I decided to make a quick and easy custard bake, which is a ‘clafoutis’ like dish that can be made easily with all the ingredients that you probably already have at home…except the rhubarb!

For about 6 portions – depending on the size of your dishes – you will need:

  • 300g thin stalks of rhubarb
  • 100g butter, melted and cooled
  • 140g – plus an extra 6 Tbsp – sugar
  • pinch of salt
  • 2 eggs
  • 2 egg yolks
  • 185ml milk
  • 60g flour

Preheat the oven to 180-degrees/-gas mark 4.
Butter 6 pudding or brulee dishes.

Wash and cut the rhubarb into the length of your pudding/brulee dish diameter and line the base of the dishes with a layer of it. On top of the first layer, add another layer in the opposite direction, so you have a kind of overlapping lattice.

In a jug, whisk the butter, sugar, salt, eggs and egg yolks together. Add the milk and flour and whisk again, so that there are no lumps. Pour over the rhubarb until they are just covered with some pieces still poking out, if you wish.

Sprinkle with the 6 tablespoons of sugar and bake for about 25 minutes until the top is golden and a little crispy and the rest of the custard set. Leave to cool before serving.

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