Description
Savory-sweet rhubarb dessert with a soft custard base, combining tart rhubarb and airy baked batter. A Provençal-inspired, beginner-friendly recipe perfect for spring.
Ingredients
Rhubarb 500g
Eggs 3 large
Granulated sugar 100g
Whole milk 250ml
All-purpose flour 80g
Unsalted butter 20g (for greasing)
Optional: 1 tsp vanilla extract or lemon zest
Optional: Confectioners’ sugar (dusting)
Instructions
Preheat oven to 180°C (Thermostat 6)
Generously butter a 24cm gratin dish
Wash rhubarb, remove leaves/ends, cut into 2cm pieces
Beat eggs and sugar in a bowl until smooth
Gradually add sifted flour, mixing gently
Stir in warm milk until fully incorporated
Add optional vanilla or lemon zest
Layer rhubarb in the dish
Pour the batter over the rhubarb
Bake 30-40 minutes until golden, center firms up
Notes
Use very fresh rhubarb for best texture
Optional cinnamon dusting instead of vanilla
Serve warm with optional sugar glaze
Can be chilled before serving
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 17g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg