rhubarb custard

Viola. My first real springtime dish.

I have been waiting for rhubarb to appear at my farmers market for a month now. Maybe I should have checked when it was due to arrive, and not made myself crestfallen every time I wandered through the crowds only to find it hadn't shown up yet.

Well, here it is a boy oh boy is it ever worth the wait. The sparkling tartness complements the smooth eggy custard perfectly. I think this is my favorite way to eat it.

Rhubarb Custard
Serves 6, adapted from Martha Stewart

Ingredients

• Canola oil, for dishes
• 3/4 cup sugar, plus more for dishes
• 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
• 1 1/2 cup whole milk
• 1/3 cup all-purpose flour
• 2 large eggs, plus 1 large egg yolk
• Coarse salt

 Instructions

1. Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. 
2. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
3. Puree milk, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.