Ingredients

Steps

• Preheat the oven to 180°C.
• Melt butter in a frying pan, add rhubarb and 1 tablespoon granulated sugar, and fry for two minutes.
• Split the vanilla pod and scrape out the seeds.
• Simmer milk, cream, and vanilla in a pan, then set aside to cool.
• Whisk eggs until frothy, blend in sugar, fold in flour, and gradually stir in the infused milk mixture.
• Grease an ovenproof dish with butter and sprinkle with the remaining granulated sugar.
• Arrange rhubarb in the dish, pour over the batter, and bake for 45 minutes until firm.
• Serve immediately with icing sugar and crème fraîche.