Raspberry-Rhubarb Clafoutis

Ingredients

• 2 stalks rhubarb, trimmed and sliced into 1/2 inch pieces
• 1/2 cup sugar, divided
• 3 eggs
• 2/3 cup all purpose flour
• 2/3 cup whole milk
• 2 tablespoons unsalted butter, melted and cooled
• 1/4 teaspoon salt
• 1 heaping cup raspberries
• powdered sugar for dusting

Instructions

1. 1

   Preheat oven to 350˚F. Grease a 9”x12” baking dish with butter.

2. 2

   Place rhubarb and ¼ cup sugar into a mixing bowl and toss together. Set aside and allow mixture to macerate for 15 to 20 minutes. Drain rhubarb, discarding excess liquid.

3. 3

   Place eggs, remaining sugar, flour, milk, butter, and salt into a blender and blender for 1 to 2 minutes or until completely smooth.

4. 4

   Pour mixture into the prepared baking dish and top with macerated rhubarb and raspberries.

5. 5

   Bake clafouti for 30 to 35 minutes or until golden brown and puffed.

6. 6

   Remove rom oven and cool for 5 to 10 minutes. Dust with powdered sugar, cut and serve.