Ingredients

Rhubarb:

• 1 pound (500 grams) rhubarb, cut into 1-inch lengths (about 4 cups)
• ¼ cup granulated sugar
• ¼ cup fresh orange juice
• Pinch cinnamon
• Pinch grated nutmeg

Bread:

• 3 tablespoons butter, melted
• 3 tablespoons maple syrup
• ½ teaspoon cinnamon
• 1 teaspoon lemon rind, grated
• Pinch salt
• 8 slices white bread, crusts removed

Custard:

• 3 large eggs
• 1 cup whipping cream
• 3 tablespoons maple syrup
• 1/8 teaspoon ground cardamom

Garnish:

• 2 tablespoons icing sugar
• 1 cup whipping cream, lightly whipped (optional)

Method

Preheat oven to 350 F. Butter an ovenproof dish. Toss together rhubarb, sugar, orange juice and spices and place in prepared baking dish in a single layer. Roast rhubarb for 20 to 25 minutes or until tender.

Combine butter, maple syrup, cinnamon, grated lemon rind and salt. Brush on one side of bread and lay, buttered side up, in a single layer on a baking sheet. Bake for 10 minutes or until bottom side of bread is lightly golden.

Whisk together eggs, cream, maple syrup and cardamom.

Butter 2 an 8 x 8-inch baking pan. Place 4 slices of bread in pan to make an even layer. Scrape in roasted rhubarb and juices in an even layer. Top with remaining four slices of bread, buttered side up. Pour over egg mixture and let sit for 30 minutes to make sure liquid is absorbed.

Preheat oven to 350 F. Bake rhubarb charlotte for 45 minutes or until top is golden and slightly puffed and custard has set. Sprinkle lightly with icing sugar just before serving. Garnish with whipped cream.