Buttermilk Waffles with Maple Poached Rhubarb

delicious buttermilk waffles topped with maple poached rhubarb and whipped cream

  • Author: Kayla Howey



Buttermilk Waffles

  • 10 ½ oz all-purpose flour
  • ½ oz baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 ¼ oz sugar
  • 4 egg yolks
  • 1 qt buttermilk
  • 2 oz butter, melted and cooled
  • 4 egg whites

Maple Poached Rhubarb

  • 1 cup maple syrup
  • ½ cup water
  • 2 cloves
  • 1 star anise
  • 6 oz diced rhubarb

“Soft” Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tbsp sugar
  • ¼ tsp vanilla extract


Buttermilk Waffles

  1. Sift the flour, baking powder, baking soda, salt, and sugar together into a mixing bowl. I like to weigh the ingredients out into one bowl and then sift into another. In a separate bowl, whisk the egg yolks with the buttermilk. Create a well in the dry ingredients and pour in the wet ingredients, whisking until the batter is about half incorporated. Drizzle in the melted butter and continue to whisk until the batter is smooth. Beat the egg whites separately until they form medium-stiff peaks. Gently fold the whites into the batter. The goal is a light, aerated batter.
  2. Heat a waffle iron (I set mine at level 5, but depending on your iron you will have to play with the settings to find the perfect heat). Spray both the top and bottom with a generous amount of oil (I use a canola oil spray from Whole Foods). Ladle the waffle batter into the iron, enough to create one, even layer. Close the iron and cook until golden brown, just a few minutes. Use a fork to pry the waffles out. Repeat with the rest of the batter. Trim the waffles so they are clean squares. Right before serving, flash the waffles in a 350F oven to heat through.

Maple Poached Rhubarb

  1. Combine the maple syrup, water, cloves, and star anise in a small saucepan. Bring to a simmer. Add the diced rhubarb and poach over low heat for about 5-6 minutes until the rhubarb is tender. Use a slotted spoon to transfer the rhubarb to a plate. Continue to reduce the syrup mixture over medium-low heat until most of the water has evaporated and the syrup has thickened. Add the rhubarb back in. Serve warm.

“Soft” Whipped Cream

  1. Whisk the cream in a stand mixer until it just begins to form slight soft peaks. Add the sugar and vanilla extract. Whisk to incorporate. Stop whisking when the whipped cream is sturdy enough to hold its shape, but still very soft and smooth (before stiff peaks).

To Serve

  1. Serve the buttermilk waffles with a spoonful of maple poached rhubarb, a slice of butter, and a dollop of the whipped cream. Drizzle the syrup over top. Garnish with dried rose petals, if you’d like.