Rhubarb is at its peak, so make the most of it and treat yourself to a good run of it!
To always have vanilla sugar on hand, keep a jar of sugar on the go and regularly drop in split vanilla pods…. And for the sugar, go for organic cane sugar, ideally unrefined whole sugar made from dried cane juice — it tastes far better.
Cook the rhubarb: I steamed mine for 10 minutes at 100 °C, but you can put it in a covered pan for a few minutes. With steaming, it doesn’t turn as sharp as it does with other cooking methods.
Then butter the dish (or dishes) you’ll bake the clafoutis in, lay the rhubarb in and sprinkle it with 50 grams of sugar. If you cook it in a pan, it’s better to add the sugar during cooking. In that case you may need a little more sugar, as cooking will sharpen it.
Preheat your oven to 180 °C. Beat the eggs with 70 g of vanilla sugar. Add 30 grams of flour if you like the clafoutis look (double it if you prefer the denser far texture), 40 cl of milk and 10 cl of single cream. Pour this over the rhubarb and bake for 30 minutes. Check it with a knife blade — it should come out clean.
Let it cool before tucking in.
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