Ingredients
For the filling
20g/¾oz butter, plus extra to grease the dish
400g/4¼oz forced rhubarb, cut into 5cm/2in pieces
2 tbsp granulated sugar
For the batter
1 vanilla pod
150ml/5¾fl oz full-fat milk
150ml/5¾fl oz double cream
3 free-range egg yolks
2 free-range whole eggs
120g/4¼oz caster sugar
25g/1oz plain flour
To serve
icing sugar, to taste
crème fraîche, to taste
Method
1. Preheat the oven to 190C/375F/Gas 5.
2. 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.
3. For the batter, split the vanilla pod in half with a sharp knife and scrape out the seeds.
4. 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.
5. Whisk together the eggs and egg yolks 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.
6. Butter a shallow ovenproof dish and lightly sprinkle with the remaining granulated sugar.
5. Place the rhubarb in the dish, pour in the batter and bake in the oven for 25 minutes, or until golden-brown and firm.
6. Serve straightaway with a dusting of icing sugar and crème fraîche, to taste.
