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.
Cook’s Notes for Roasted Rhubarb Dutch Baby
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. 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.
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.