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Rhubarb French Toast

If you have lots of rhubarb on hand, the best way to use it up is in this recipe. Tart rhubarb is sweetened with a touch of sugar and is drizzled over top of the most perfect French Toast. Top it all off with some maple syrup and strawberries, and you will have an elegant breakfast!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine French, West Coast
Servings 4


For the Rhubarb Sauce:

  • 4 cups rhubarb sliced 1-cm thick
  • 1/3 cup granulated white sugar
  • 1/2 cup water

For the French Toast:

  • 1 French loaf sliced 2 cm thick
  • 1 cup 2% milk or use cream if you want to be extra fancy
  • 5 eggs
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 oz. amaretto liqueur optional
  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
  • 8-10 strawberries sliced
  • Maple syrup


  • Place the sliced rhubarb, sugar and water into a small sauce pot. Bring to a boil over high heat. Once bubbling, reduce the heat to medium-low and let the rhubarb sauce simmer for 10-15 minutes, or until the rhubarb fully disintegrates. Set aside to cool slightly.
  • Next, prepare your egg mixture. Beat the eggs, milk, orange zest, vanilla, salt and amaretto (if using) in a shallow baking dish. Make sure that there are no streaks of eggs–you want a very smooth mixture. Set aside.
  • Heat a large frying pan over medium-high heat. Once hot, add the butter and oil.
  • Once the butter has melted, dip a slice of bread into the egg mixture. Soak it on one side for 5 seconds, flip it, and soak it in the egg mixture for another 5 seconds, then place it in the pan. Repeat the process for the remaining bread.
  • Fry for 2-3 minutes per side, or until golden brown. Once cooked, arrange on a plate and top with the rhubarb sauce, sliced strawberries and maple syrup. Serve immediately and enjoy!
Keyword breakfast recipes, french toast, rhubarb recipe, rhubarb recipes, spring breakfast recipes, spring recipes