Rhubarb Strawberry Clafouti

• 1/3 cup sugar
• 1/8 teaspoon ground nutmeg
• 6 stalks (3 cups) fresh rhubarb, sliced into 1/2-inch pieces*
• 1 cup sliced fresh strawberries**
• 3/4 cup all-purpose flour
• 1/3 cup sugar
• 1/3 cup Land O Lakes Butter, softened
• 2 Land O Lakes Eggs
• 3 tablespoons milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• Land O Lakes Fat Free Half & Half or Half & Half, if desired

1. Heat oven to 350F.
2. Combine 1/3 cup sugar and nutmeg in bowl.
3. Add rhubarb and strawberries; toss to coat.
4. Place rhubarb mixture into ungreased 2-quart round casserole.
5. Combine all remaining ingredients except half & half in bowl.
6. Beat at low speed, scraping bowl often, until smooth.
7. Spread batter over rhubarb mixture.
8. Bake 55-60 minutes or until surface is golden brown and set.
9. Spoon into individual serving dishes.
10. Pour half & half over top, if desired.
11. *Substitute frozen rhubarb, thawed, well-drained.
12. **Substitute frozen strawberries, thawed, well-drained.

sugar, ground nutmeg, stalks, fresh strawberries, flour, sugar, butter, eggs, milk, salt, ground cinnamon

Taken from www.landolakes.com/recipe/2276/rhubarb-strawberry-clafouti (may not work)