Preheat the oven to 180'C.
Butter and dust with flour the tart tin that you are using to make the clafoutis. Zest the orange.
Whisk together the eggs and egg yolks with sugar. Whisk until light and fluffy. Add the double cream and the orange zest followed by the ground almonds and the flour. Mix well to ensure there are no lumps.
Wash the rhubarb and trim the tough ends. Cut each stick of rhubarb into small pieces.
Pour the clafoutis mixture into the tart tin and add the rhubarb.
Transfer to the oven and bake for 20 minutes.
Cut the clafoutis into slices and serve with a dollop of creme fraiche and a drizzle of honey.
«A traditional Limousin clafoutis is made using cherries but this versatile recipe can also be made using peaches, nectarines or raspberries.»