A rhubarb lovers treat, this rhubarb Dutch baby makes a great breakfast or brunch dish, or top it with ice cream for a warm, delicious dessert.
Before the rhubarb season slips by for another year, I wanted to share one of my favourite, quick and easy ways to enjoy rhubarb. This Roasted Rhubarb Dutch Baby is for those of us who just love warm, straight-up rhubarb. Combined with the warm, custardy Dutch baby, it’s a wonderful rhubarb treat.
This Rhubarb Dutch baby can be breakfast, brunch or dessert. For dessert, top with some vanilla ice cream. For breakfast or brunch, simply dust with some powdered sugar to pretty it up.
One of the things I love about making a Dutch baby is the easy way the batter comes together – in a blender! Simply add all the ingredients and blend until smooth. (If you don’t have a blender, you can simply whisk well in a bowl).
The rhubarb in this one is both in the Dutch Baby and on it. First the rhubarb is roasted alone in the skillet in the oven. Then half of it is removed from the skillet and set aside for the topping. Add the Dutch baby batter and return to the oven for about 20 minutes, or until puffy and golden. Top with reserved roasted rhubarb and serve warm.
- Since I know a lot of us freeze rhubarb, you may be wondering if this can be made with frozen rhubarb. The answer is yes, though it may require a bit more time in the oven for the roasting, to allow the extra moisture to cook off. Simply allow it to roast until it is tender and thickened.
- If you are new to Dutch baby cooking, note that they will deflate as soon as they are removed from the oven. That’s normal, so don’t despair. Allow the Dutch baby to set a few minutes, before topping and serving warm.
- You can re-heat your Dutch baby left-overs in a 350 F. oven for 5-10 minutes.
Looking for more rhubarb recipes? Try my Rhubarb Crumb Cake or Rhubarb Bread Pudding!
Get the Recipe: Rhubarb Dutch Baby
- 3 cups diced rhubarb, diced in to 1/2 inch pieces
- 1/4 cup brown sugar
- 1 Tbsp flour
Dutch Baby Batter:
- 2 Tbsp unsalted butter, melted and cooled
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 Tbsp white sugar
- 1 tsp vanilla extract
- Pinch of fine table salt
- 2 Tbsp butter, cold, cut in to 2 pieces
- Powdered sugar, for garnish
- Vanilla Ice Cream , optional, for topping
- Preheat oven to 350F.
- In a 10-top diameter, oven-safe skillet, combine rhubarb, brown sugar and flour. Stir until well coated. Roast in the preheated oven, uncovered, for about 25 minutes, or until tender and thickened.
- Meanwhile, prepare the Dutch baby batter by adding the melted and cooled butter to a blender. Add the eggs, milk, flour, sugar, vanilla extract and salt. Blend batter until smooth. Let sit in blender, while you prepare the rhubarb roasts.
- When rhubarb is cooked, remove skillet from oven. RAISE OVEN TEMPERATURE TO 425 F. Spoon off about 1/2 of the roasted rhubarb in to a bowl and set aside to be used for topping. Add the two pieces of cold butter to the hot pan. Give the Dutch baby batter a quick blend, then pour batter in to skillet with remaining rhubarb. Place back in to oven and cook 18-22 minutes, or until puffed, set and deep golden around the edges. Remove from oven. (Dutch baby will deflate as it cools. Don't worry, that's normal :)
- To serve: Serve warm, topped with reserved roasted rhubarb (you can rewarm if you like). Dust with powdered sugar or top with vanilla ice cream for dessert.
My rhubarb is frozen. Can I use it in this dessert? Should it be thawed and drained?
Hi Dale and yes, you can use frozen rhubarb. No need to thaw. Just give it some extra time roasting in the oven to cook off the extra moisture. Enjoy!
Is there a good substitute for the skillet?
Hi Vicky, any metal pan around 9-inches diameter would work.
This is such a pretty rhubarb dessert, and I love the ice cream too! :)
Thanks so much, Laura!
And yet another amazing rhubarb recipe! This looks like such a simple recipe yet so divine with a must-have added topping of ice cream. Cheers to summer!
Thanks so much, Cindy and yes, it’s perfect for rhubarb lovers!
I definitely wish rhubarb season was longer!! This dutch baby looks absolutely perfect, Jennifer!! I love that you roasted the rhubarb first! Totally wishing I had a few slices of this beauty and a couple scoops of ice cream right now! Cheers, friend!
Thanks so much, Cheyanne :)
Oh, I love a fruity dessert, Jennifer, and I love your Dutch baby desserts! Wow, you are so talented and I truly admire your baking skills.
Every time I visit your site I become addicted to your latest cooking adventure. I have to taste this!
Thanks Robyn! I’m always highly motivated to bake, because it means I get to eat it ;)
Looks very delicious Jennifer! I’ve never made Dutch baby before, not to mention with rhubarb. Obviously something I need to work on:) Looking at the ingredients for the batter it makes sense that it will deflate some, but I’m glad that you pointed it out. Pinning for later. Enjoy your weekend!
Thanks so much, Milena :) Dutch babies are such an easy and delicious treat. Sort of custardy. Great with fruit!
Wow! I can just taste it Jennifer! That scoop of ice cream on top pushes it over the top!
Thanks Mary Ann and yes, I love it as a dessert with ice cream. A great treat (and easy, too!)
A scoop of this warm from the oven would be heavenly for breakfast! Thanks for the tip about roasting the rhubarb, that makes a lot of sense.
Thanks Sue and yes, it’s lovely in the morning, too!
I don’t want the rhubarb season to slip by just yet….ours is only just starting to come up! I know one thing to make when I get enough, though :) Pinning! P.S. ice-cream is never optional ;)
I know Dawn! I freeze a lot, so I am never really without rhubarb ;) Ours is just finishing here. (And love your theory about ice cream!)
I love your method of roasting the rhubarb first – it must be so delicious. Another winning Dutch Baby recipe Jennifer. I will forever think of you when enjoying these delightful treats. Sharing and pinning and wishing I had some rhubarb! Have a great weekend :)
Thanks Tricia and yes, I’m a fan of roasted rhubarb. I will cook it up that way just to enjoy warm with ice cream, as well. Have a great weekend, too and Happy Father’s Day to Ed!
I love this Jennifer. It has your beautiful culinary signature written all over it! Scott always laughs when we go out to dinner and we’re choosing dessert. He knows I will always pick a warm fruit dessert (with vanilla ice cream, of course!) over anything else on the menu. So, even though this has your signature, it has my name written on it!
Thanks so much, Chris and I am (obviously) a sucker for warm fruit dessert with ice cream, too!