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15 minutes
45 minutes
60 minutes
- 1.5 cups milk
- 1 cup heavy cream
- 1 cup white sugar
- 0.25 cup all-purpose flour
- 3 cups chopped rhubarb
- ground cinnamon
- Preheat your oven to a toasty 375 degrees F (190 degrees C).
- In a large bowl, whisk together eggs, milk, and cream. In a separate bowl, mix sugar and flour. Pour the sugar mixture into the eggs and stir until combined. Gently fold in the rhubarb. Transfer mixture to a casserole dish, sprinkle with cinnamon, and bake.
- Bake in a hot oven until a knife inserted in the center comes out clean, for around 45 to 60 minutes.
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