Rhubarb Clafoutis

Ingredients

• 2 cups fresh rhubarb, cut into 1/2-inch pieces
• 2 tablespoons butter, melted
• 1/4 cup granulated sugar
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 cup whole milk
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• Powdered sugar for dusting, optional

Directions

1. Heat the oven to 375 degrees F (190 degrees C). Butter a 9-inch round baking dish so the clafoutis releases easily.
2. In a medium bowl, combine the flour, baking powder, and salt with a whisk, then put the bowl aside.
3. In another bowl, beat the eggs with the sugar until the mixture looks pale and airy. Stir in the melted butter, milk, honey, and vanilla extract until smooth. Add the flour mixture a little at a time, mixing only until the batter comes together.
4. Scatter the rhubarb in an even layer in the buttered dish. Pour the batter over the fruit, then use a spatula or spoon to nudge it evenly across the top. Bake for 25 minutes, until the surface is golden and a toothpick poked into the center comes out clean. Cool for 10 minutes, then serve warm or at room temperature with powdered sugar, if you like.