Vanilla Roasted Rhubarb French Toast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Vanilla roasted rhubarb is a sweet and delectably tart topping to pillowy French toast. This easy and elegant breakfast celebrates the glory of spring produce in a deliciously simple way.
  • 2 cups rhubarb, sliced into 2 inch pieces (about 3 stalks)
  • 1 Tbsp. coconut sugar
  • 1 tsp. vanilla extract
  • 1 tsp. melted grass fed butter or coconut oil
  • ¼ tsp. sea salt
  • 3 eggs
  • 1 Tbsp. water
  • ½ tsp. cinnamon (optional)
  • 8 slices whole grain bread
  • ½ cup plain whole-milk Greek yogurt
  • 2 Tbsp. crushed pistachios
  • Honey or pure maple syrup
  1. Preheat oven to 350°F. Combine rhubarb, coconut sugar, vanilla, oil (or butter), and sea salt in a bowl. Toss to combine. Let stand 10 minutes. Pour out into an 8x8 square baking dish. Bake for 20-25 minutes, until softened.
  2. Heat a large nonstick skillet over medium heat. Spray with nonstick spray or coat with additional coconut oil or butter.
  3. Place eggs, water, and cinnamon in a wide-rimmed bowl; whisk to combine. Dip each bread slice into egg wash, coating both sides. Place on pan and cook, 2 to 3 minutes per side, until golden brown. Repeat with remaining bread. Place 2 pieces French toast on each of 4 plates. Top each serving with 2 Tbsp. Greek yogurt. Divide rhubarb mixture and pistachios evenly over top. Drizzle with honey or pure maple syrup.
Nutrition Information
Serving size: 2 slices (1/4th of recipe) Calories: 350 Fat: 11 gm Saturated fat: 3.5 gm Carbohydrates: 45 gm Sugar: 11 gm Sodium: 500 mg Fiber: 8 gm Protein: 19 gm Cholesterol: 144 mg
Recipe by Dishing Out Health at