1 Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2 Divide the rhubarb and brioche pieces between 6 buttered ramekins.
3 Mix together the cream with the milk, eggs, and honey, and pour over the rhubarb and brioche pieces. Sprinkle with almonds and bake for 20-25 minutes until golden brown.
4 Serve dusted with icing sugar.