Melting Rhubarb Clafoutis: the easy recipe

Peel the rhubarb and let it sit with 100 g of sugar for a short while.

In a mixing bowl, combine the flour, 50 g of sugar, and the 2 eggs. Mix. Add the milk and then mix again.

Drain the rhubarb.

Pour half of the batter into a greased mold. Arrange the rhubarb and then cover with the remaining batter.

Place in the preheated oven for 10 minutes at 200°C.

To finish, sprinkle the clafoutis with the remaining sugar and return to the oven for 20 minutes.