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KEEP SCREEN ON

Yield: Makes 4 servings

Ingredients
Ingredients
2 cups thinly sliced fresh or frozen rhubarb

2 tablespoons and 1/2 cup sugar, divided

1 cup half and half cream

2 eggs, room temperature

1/2 teaspoon vanilla

Large pinch salt

1/3 cup flour

Sifted powdered sugar

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Preparation Method

  1. Preheat Wolf oven in CONVECTION at 350°F.
  2. Liberally butter 4 shallow 5” ceramic individual baking dishes. Place them on a flat baking sheet pan.
  3. In medium bowl, toss rhubarb with 2 tablespoons sugar. Arrange on bottom of each of prepared dishes.
  4. In a medium bowl, whisk together remaining 1/2 cup sugar, cream, eggs, vanilla and salt. Blend in flour.
  5. Evenly divide and pour 1/2 cup over rhubarb in each dish.
  6. Bake 25 to 28 minutes, or until set.
  7. Serve warm, dusted lightly with powdered sugar.

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