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.
3cupsdiced rhubarbdiced in to 1/2 inch pieces
Dutch Baby Batter:
2Tbspunsalted buttermelted and cooled
Pinch of fine table salt
2 Tbspbuttercold, cut in to 2 pieces
Powdered sugarfor 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.