Makes 6
3/4 cup sugar
12 ounces rhubarb trimmed and cut crosswise (1/4 in thick)
1 cup whole milk
1/2 cup heavy cream
1/3 cup flour
2 large eggs plus large egg yolk
Heat oven to 350. Butter six 5 1/2in gratin dishes (1 inch deep) and dust with sugar; arange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divided among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes.
Puree milk, cream, flour, egg and yolk, remaining 1/2 cup of sugar, and 1/2 teaspoon of 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.
Rachel's Thoughts: I don't have gratin dishes, so I just used some small pyrex ones and covered with one layer of rhubarb.
Source: Martha Stewart Living
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