Rhubarb Far Breton

Rhubarb Far Breton

As we are now at the peak of rhubarb season I recently bought a bunch of lovely rhubarb stalks and I was thinking on ways of using it. Since I had surplus of milk in the fridge I decided to modify a classic dish from Brittany: Far Breton. I replaced prunes from the original recipe with rhubarb. All I can say is that it worked perfectly. Sharp rhubarb flavour combines nicely with the sweet and creamy baked Far.

The recipe is for 4 portions. I has been inspired by Richard Bertinet’s recipe.

Equipment required: 23cm x 23cm earthenware baking dish (or similar)


  • Bunch of 6 – 8 long rhubarb stalks washed and cut into 2cm chunks
  • 100ml of cherry liqueur (or good quality polish cherry vodka)
  • 150g of caster sugar
  • 4 large eggs
  • 110g of plain flour
  • Pinch of salt
  • 750g of cold full fat milk
  • Butter for greasing


  1. Mix cherry liqueur and 50g sugar in medium size saucepan. Add chopped rhubarb and leave to macerate for at least 3 hours. If possible stir rhubarb chunks around every 30 minutes.
  2. In a meantime grease the baking dish liberally.
  3. Put the pan with macerated rhubarb on low heat and cook gently until rhubarb is softened but still holding it’s shape. Depending on how long rhubarb has been macerated and how think the stalks are it should take between 5 to 10 minutes.
  4. Drain the rhubarb but reserve the cooking liquid. Scatter the rhubarb on the bottom of the baking dish and return cooking liquid into the saucepan.
  5. Preheat the oven to 220 centigrade. Mix flour and the remaining 100g of sugar in the large mixing bowl. Make well in the centre and break in all eggs.
  6. Start beating the eggs with a large hand whisk gradually collecting flour and sugar mixture from the sides of the bowl. Continue whisking until flour and sugar mixture is completely incorporated into beaten eggs. Add the pinch of salt.
  7. Slowly pour milk into the mixture whilst whisking continuously. You should end up with a very thin batter.
  8. Place the baking dish in the oven for couple of minutes to gently warm the rhubarb. Take the dish out and pour the batter over the rhubarb.
  9. Put the dish in the middle of preheated oven. After 10 minutes reduce the temperature to 190 centigrade and bake for another 50 minutes. When baked a cold knife put in the middle of the Far should come out clean and it’s edges should start coming away from the sides of the baking dish.
  10. Whilst the Far is baking put saucepan with macerating juices on the medium heat and simmer until reduced by 2/3rds. When reduced put aside to cool down. You should end up with a sour sweet syrup.
  11. Take the dish out of the oven and put aside to cool down. After about 10 minutes drizzle with the syrupy sauce.
  12. Serve either lukewarm or at room temperature. To present cut out discs with a cookie  cutter and serve with a scoop of vanilla ice cream.

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