(For 2 greedy people, mold measuring 7.5″ x 5″)

You need:

7 oz cleaned rhubarb, cut in small sticks
3.5 oz raspberries
2 eggs
1 cup milk
2 Tbsp crème fraîche
1/2 cup blond cane sugar + 1/4 cup for the rhubarb
1/3 cup cornstarch
3 Tbsp tapioca flour*
Confectioner’s sugar, to sprinkle
*Can be replaced by all-purpose flour

Steps:

Place the rhubarb in a colander and sprinkle with 1/4 cup sugar. Let rest for 1 hour so that it releases some juice.
Preheat your oven at 400 F.
In a large bowl, beat the eggs with the sugar (use your Kitchen Aid stand mixer if you have one). Add the cornstarch and tapioca flour and mix until homogeneous.
Slowly add the milk and cream, until the batter is smooth.
Arrange the fruit, rhubarb and raspberries in a greased oven dish, and pour the batter over.
Cook for about 30 to 35 min, or until golden in color. Remove from the oven and let cool a little before eating. Sprinkle with confectioner’s sugar. Best eaten lukewarm, in my opinion, but you can also enjoy it cold, especially if packed with you on a picnic.