Rhubarb Clafoutis

Prepare the rhubarb: Preheat oven to 400°F (204°C). Wash and trim the ends of the rhubarb stalks, then cut into ½-inch pieces on a bias. Melt 2 tablespoon of butter in pan on medium heat, add the rhubarb pieces with 1 teaspoon of sugar and stir occasionally for 5 mins until softened.
Mix the dry and wet ingredients: In a medium-sized mixing bowl together the flour, sugar, and pinch of salt until well combined. Create a well in the center for the wet ingredients. In another mixing bowl the eggs, vanilla extract, heavy cream until smooth. Gradually pour the wet ingredients mixture into the bowl with the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 20 minutes to allow for it to relax which will help with texture.
Assemble and bake: Butter a 9-inch round baking dish generously to prevent sticking. Pour the batter into the pan then arrange the rhubarb pieces evenly on top of the batter, being careful to leave behind any excess liquid that may have released. Place the dish in the preheated oven and bake for 30 minutes, or until the clafoutis is puffed and golden brown around the edges.
Serve: Let the clafoutis cool for 10 minutes before serving. It will deflate slightly as it cools - this is completely normal! Dust with confectioner's sugar and serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.