Farmersgirl Kitchen

How to make Easy Rhubarb Millefeuille

Easy Rhubarb Mille Feuille

April 20, 2015 | By

Anyone can create this easy version of the traditional patisserie, let me show you how to make Easy Rhubarb Millefeuille.  It uses the early pink stems of rhubarb and filo pastry, I think it looks pretty spectacular and I know it tastes very good indeed. 

I entered the Rhubarb Millefeuille in the Great British Rhubarb Recipe Round Up Linky Party  in April 2015. It proved to be a popular Linky,  I’m not quite sure why we have such an affection for these acidic pink stems.  I can only imagine that it is because they are the first ‘fruit’ of the year and a harbinger of spring.

There is a local rhubarb connection here in the south west of Scotland as James Mounsey, a Scot who had been the doctor to Tsar Peter III, fled for his life back to Dumfriesshire when the Tsar was assassinated. He brought rhubarb seeds with him and from these he successfully grew fields of high-quality rhubarb.  The house he fled to is only about half a mile from where I live, so it is perhaps, not so surprising that our rhubarb is prolific and that our plants must be nearly 50 years old.

Rhubarb grows really well in my garden and the early pink stems are ideal for Easy Rhubarb Millefeuille

I thought a lot about the recipe I would make for The Great British Rhubarb Recipe Round-Up, I changed my mind several times. I wanted to make something impressive, that didn’t need a huge amount of rhubarb and that was easy enough for anyone to make, which is how I came up with this Easy Rhubarb Millefeuille.

Easy Rhubarb Millefeuille
Serves 4
A really easy cheats version of a millefeuille using filo pastry and rhubarb. It tastes good and looks impressive!
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  1. 125g filo pastry (half a 250g pack)
  2. 50g butter, melted
  3. 125g caster sugar
  4. 6 to 8 slim stems of rhubarb
  5. 200ml thick and creamy vanilla custard (I got mine at M&S)
  6. 150ml double cream
  7. tablespoon of icing sugar, sifted
  1. Lay a sheet of filo pastry on to a baking sheet covered with baking paper, brush with melted butter and sprinkle over a little caster sugar. Cover with another 3 sheets of filo, each brushed with butter and sprinkled with sugar, press down.
  2. Cut into even rectangles, you will need 12 rectangles in total (3 for each portion)
  3. Bake at 160C for 8-10 minutes until golden brown, leave on the tray for a few minutes, then transfer to a cooling tray until cold.
  4. Measure the length of the pastry rectangles, then cut your rhubarb into lengths to match. You will need 24 lengths of rhubarb (6 for each portion). Place the rhubarb into a baking dish and sprinkle over the remaining sugar (75g), roast the rhubarb in the oven at 160C for around 12 minutes or until you can easily pierce the stalks with a knife but before the rhubarb starts to disintegrate. Remove and leave to cool.
  5. Whip the double cream and until very thick and stiff, fold in the custard and load the mixture into a piping bag with a large star nozzle (Wilton 1M).
  6. Place the pastry rectangles onto the serving plates, pipe cream in three rows, place three stalks of rhubarb on top, then place another pastry on top and repeat the cream and rhubarb. Top with the final pastry rectangle and dust with icing sugar.
Farmersgirl Kitchen

How to make Easy Rhubarb Millefeuille


A pictorial guide to the recipe for Easy Rhubarb Millefeuille

A pictorial guide for how to make Easy Rhubarb Millefeuille

I hope you will join me and Karen from Lavender and Lovage by sharing your rhubarb recipes and enjoying the inspiration of the great entries we have already received.  The Link up is now closed but you can see all the recipes on our Pinterest Board: The Great British Rhubarb Recipe Round Up



  1. Leave a Reply

    Helen at Casa Costello
    April 20, 2015

    Wow this looks incredible – even Mr C has just walked past my desk and commented on it! Love all these rhubarb recipes – Great ideas x

    • Leave a Reply

      April 20, 2015

      Thank you Helen. It is fun to see all the recipes come in and I really enjoyed making the millefeuille, I'm sure you could whip one up for Mr C!

  2. Leave a Reply

    Karen S Booth
    April 20, 2015

    Those look just amazing Janice – so elegant and yet so homely, I love that the rhubarb had been kept whole in stalks – I've seen tarts like that and it's so pretty, Karem

    • Leave a Reply

      April 20, 2015

      Thanks Karen. Roasting the whole stalks really helps with the presentation of rhubarb, you just have to get the timing right! Works better with thin young stems.

  3. Leave a Reply

    Christina Conte
    April 20, 2015

    OMG, I would love to have this right now! How beautiful is that dessert! And the rhubarb puts it over the top for me! Great recipe, Janice!! Yummy!

    • Leave a Reply

      April 20, 2015

      Thanks Christina, it was fun to think up the recipe, easy to make and even better to eat!

  4. Leave a Reply

    Margot Dolewska Dyer
    April 20, 2015

    That looks sooo good. I make sometimes millefeuille but for some reason adding fruits has never crossed my mind and this is such a good idea, love it ! 🙂

  5. Leave a Reply

    The Kitchenmaid
    April 20, 2015

    This is the prettiest thing I've seen on Facebook today! Very clever idea using filo, too. Well done, Janice!

  6. Leave a Reply

    Anita-Clare Field
    April 21, 2015

    I love rhubarb and I so pleased to see ours coming forth from their winter slumber. This looks absolutely delicious and definitely one for a lovely sunny lunchtime or supper. I have to confess I do love to stew some of my crop and make rhubarb Margaritas.

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