Rhubarb clafoutis (use exact same method for apples and pear too)

Preheat the oven on 180°C. Start by washing and chopping the rhubarbs into quite thick chunks approximately about 3-4 cm long. In a frying pan add some butter and one melted add the rhubarb and a teaspoon of vanilla and a spoon of sugar. Cool for approximately 2 minutes

Lay the rhubarb on the dish and set aside to cool down.

In a large bowl mix the sugar and the flower with a pinch of salt. Add the three eggs beaten. Finally add the milk and the cream and mix well

Put the butter on top of the rhubarb. Put in the oven for about 30 min. Leave it to cool down and sprinkle with icing sugar before serving