Rhubarb Custard Pie (French Flaugnarde à la Rhubarbe et à la Vanille)

Flaugnarde is that brilliant French dessert made by pouring an eggy batter over fresh fruit. This bakes into a soft, vanilla-scented custard that is firm enough to serve in slices but soft enough to eat with a spoon. Rhubarb makes a great alternative to the cherries that are traditionally used to make clafoutis. Roasted in the oven with just a few spoonfuls of sugar, the rhubarb becomes soft and slightly caramelized while retaining its signature tart flavour. The pieces retain their shape during roasting and baking for a pretty presentation, but then melt like jam as soon as you take a bite. One of the best things about this dish is eating the leftovers for breakfast the next day. The custard firms up as it chills, becoming ever so slightly chewy.

2 cups rhubarb, chopped
2 Tbsp. cane sugar
½ tsp. ground cinnamon
2 Tbsp. butter
1/3 cup cane sugar
3 eggs
1 vanilla bean, cut in half and scraped
1 cup milk
½ cup all-purpose flour, unbleached
1 tsp. lemon zest, freshly grated
pinch kosher salt

Garnish:
confectioners' sugar

In a medium bowl, stir together the rhubarb, 2 Tbsp. sugar and cinnamon. Let stand for 10 minutes.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Arrange rhubarb in bottom of 8x8" baking dish or 9" pie plate. Roast for 15 minutes. Let it cool so it's just warm to touch.

Dollop the butter amongst the rhubarb, taking a pastry brush and brushing butter around the sides of the pan.

For the Batter:
Whisk together sugar, eggs, vanilla and milk. Whisk in flour, lemon zest, salt and beat it well so no lumps. (Batter can be prepared 30 minutes ahead of time.) Pour batter over cooled rhubarb.

Bake for 35-40 minutes or until golden.

Serve with a dusting of confectioners' sugar.

Makes 4 servings.