Rhubarb Clafoutis

½ cup flour

¼ cup + 2 tbsp. organic sugar

½ tsp himalayan salt

3 organic eggs

3 tbsp. melted butter

1 tsp. vanilla

¼ cup + 2 tbsp. coconut milk

6-7 pieces cleaned and dry rhubarb

Preheat oven to 350 degrees.

In a bowl, whisk together flour, sugar, and salt.

Gently melt butter on stovetop then set aside to slightly cool.

Whisk together eggs, vanilla, butter, and coconut milk until light and fluffy.

Pour mixture into a 9-inch buttered dish.

Lightly place rhubarb pieces on top.

Bake 20-25 minutes until golden brown.

Dust with a sprinkling of icing sugar if desired.

Slice and serve once cooled.