Description
A delightful dish that combines a fluffy, pancake-like base with the tart sweetness of roasted rhubarb, perfect for breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 3/4 cup milk
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
- 2 cups rhubarb, chopped
- 1/4 cup sugar
- Powdered sugar for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together the eggs, milk, flour, salt, and vanilla until smooth.
- In a large oven-safe skillet, melt the butter over medium heat.
- Pour the prepared batter into the skillet and immediately transfer it to the oven. Bake for about 20 minutes or until puffed up and golden brown.
- While the Dutch Baby bakes, toss the chopped rhubarb with the sugar and roast it in the oven for about 15 minutes.
- Once the Dutch Baby is golden and puffed, serve warm topped with roasted rhubarb and powdered sugar.
Notes
For an even fluffier Dutch Baby, let the batter rest before baking. You can substitute rhubarb with berries or peaches.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 186mg