Rhubarb Dutch Baby

A quick and easy breakfast, brunch or dessert, this warm roasted rhubarb Dutch baby is a rhubarb lovers dream. Enjoy warm dusted with powdered sugar or top with ice cream for a lovely warm dessert.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Servings: servings

Ingredients

Roasted Rhubarb:

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

For pan:

2 Tbsp butter cold, cut in to 2 pieces

For serving:

Powdered sugar for garnish
Vanilla Ice Cream optional, for topping

Instructions

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.

Nutrition