Rhubarb Far Breton from renowned pastry chef Valentin Rouyé - Tastet
Today we share with you the Belgian recipe for rhubarb far breton by Valentin Rouyé, pastry chef. Enjoy your meal!
Ingredients
- 5 eggs
- 125 g sugar
- 250 g flour
- 1 litre milk
- 63 g unsalted butter
- 50 cl of rum
- 250 g of rhubarb, washed and cut into 2 cm pieces
- 100 g of sugar (for the preparation of the day before)
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