Rhubarb Raspberry Clafoutis

"This Rhubarb Raspberry Clafoutis may sound fancy, but it is very easy to make. Fresh in-season rhubarb and raspberries pair gorgeously in the clafoutis custard-like filling. Bake it to a golden brown and then serve warm cut into wedges or scooped out. This recipe is as good for breakfast or brunch as it is for dessert. How do you pronounce clafoutis? It is pronounced kluh·faw·tuhs. It is a dish that was first made in southwest central France in the Limousin region. Clafoutis then spread throughout France in the 19th century."