Preheat the oven to 425°F (220°C) and place a heavy cast iron skillet inside for about 10 minutes.

In a large mixing bowl, combine 4 eggs, 1 cup of milk, 1 cup of flour, 2 tablespoons of sugar, and a pinch of salt. Whisk until smooth.

Let the batter rest for 10-15 minutes to achieve the desired fluffiness.

Add 2 tablespoons of butter to the hot skillet, swirl to coat, then pour in the batter. Bake for 20-25 minutes until puffed and golden brown.

In a saucepan, combine 2 cups of chopped rhubarb and 1/2 cup of sugar over medium heat. Simmer for 10-15 minutes until thickened.

In another saucepan, heat 1 cup of milk, whisk in 3 egg yolks and 3 tablespoons of sugar until thickened (5-7 minutes). Strain for a smooth custard.

Once the Dutch baby is done, cool for a minute, then top with rhubarb compote, pour over vanilla custard, and sprinkle with toasted almonds.