Dutch Babies with Poached Rhubarb

Serving Size: 4
Total Time:

Poached Rhubarb

  • 1 plump vanilla bean or pod
  • 1 lemon wedge
  • 2 Tbsp water
  • 0.75 cup sugar
  • 2 small stalk rhubarb, sliced

Preheat the oven to 425?F.

To prepare the rhubarb: Split the vanilla bean/pod lengthwise and lightly scrape the little black flecks of vanilla seeds out of the bean with the back of a knife. Add the seeds to a medium saucepan along with the pod, the rhubarb, sugar, and the 2 tablespoons of water. Cook over low heat until the rhubarb begins to break down and all the sugar has dissolved, about 20 minutes. Remove from the heat and stir in the butter. Squeeze a little lemon juice over the top and stir in. Set aside to cool slightly.

Dutch Babies

  • 2 tsp sugar
  • 0.5 cup all-purpose flour
  • 0.5 cup half & half
  • 4 large eggs
  • 6 Tbsp unsalted butter
  • confectioners' sugar

Meanwhile make the pancakes: Divide the butter between two 6-inch cast-iron frying pans or small shallow ovenproof baking dishes. Melt the butter over low heat and swirl to coat the pans. Set the frying pans on a baking sheet/tray.

Combine the eggs, half-and-half/half cream, flour, and sugar in a blender and puree until silky and smooth, about the consistency of eggnog, about 1 minute. Pour the batter directly into the pool of butter in the frying pans and transfer the baking sheet/tray to the oven. Bake until the pancakes are puffed about 3 in/7.5 cm above the pans and are golden brown on top, with a little pool of butter in the center, about 20 minutes.

Spoon over warm poached rhubarb and lightly dust with confectioners’/icing sugar. Serve the Dutch babies straight from the oven {on a tray in bed, if you’re feeling so inclined}. P.S. These pancakes also make a dramatic dessert and are excellent served with lemon juice and confectioners’/icing sugar, or your favorite preserves.

Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and for Each Other by Sarah Copeland/Chronicle Books, 2011.