Buckwheat Waffles with Rhubarb Cream

These Buckwheat Waffles with Rhubarb Cream are a delightful combination of nutty buckwheat flavor and the tartness of fresh rhubarb. The rhubarb cream adds a sweet and creamy contrast to the crispy waffles.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh rhubarb, diced
• 1/4 cup sugar for rhubarb cream
• 1 cup heavy cream
• 2 tablespoons powdered sugar for rhubarb cream
• 1/2 teaspoon vanilla extract for rhubarb cream

Instructions:

The buckwheat flour, all-purpose flour, sugar, baking powder, and salt should all be mixed together in a large bowl

Take out a different bowl and mix the milk, eggs, melted butter, and vanilla extract with a whisk

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Make sure not to mix it too much; a few lumps are fine

Follow the directions on the package to heat up your waffle iron and lightly grease it

Put the waffle batter on a waffle iron that has already been heated up

Cook until the waffles are golden brown and crisp

Cut the rhubarb into small pieces and add 1/4 cup of sugar to a saucepan over medium-low heat

It will take about 5 to 7 minutes of cooking until the rhubarb softens and the juices come out

Take it off the heat and let it cool down

Mix the powdered sugar, vanilla extract, and heavy cream in a different bowl

Whip them together until stiff peaks form

If you want to serve the waffles with rhubarb cream and cooked rhubarb compote, do so after they are done

Have fun!