Recipes & Food Styling

On the cusp of summer, rhubarb signals a turn of the season 

Polished off the rest of the rhubarb making a “Dutch Baby!” Been seeing these everywhere & turns out they are the perfect way to showcase rhubarb! So simple, lovely and so “French country-ish.” They are like a sweet version of popovers, which my dear friend Pam taught me how to make when we were barely out of school. Rhubarb was on the crew menu for the Titanic’s sea trials on April 3, 1912. In the 1700s, John Bartram planted the first rhubarb in the US at Bartram’s Garden in Philadelphia.

Rhubarb Dutch Baby

Roasted Rhubarb (for inside and topping)

3 cups rhubarb (chopped into 1/2-inch pieces- like for a pie)

1/4 cup brown sugar

1 tablespoon all-purpose flour

Batter

2 tablespoons unsalted butter (melt and set aside for a bit to cool)

4 large eggs

3/4 cup whole milk

3/4 cup all-purpose flour

1 tablespoon sugar

1 teaspoon vanilla (scrape vanilla pod for extra flavor)

1 dash of pink Himalayan salt

1 dash of cinnamon

1 dash of powdered sugar (for garnish)

2 tablespoons butter (for melting in skillet)

Preheat oven to 350 degrees. In a cast iron skillet, combine rhubarb, brown sugar and flour, and stir until rhubarb is thoroughly coated with mixture. Roast in the oven for 15-20 minutes- until rhubarb mixture is soft and spreadable. Put melted and cooled butter in blender. Add eggs, milk, flour, sugar, vanilla, salt and cinnamon. Blend until batter is smooth. Reserve half of the roasted rhubarb for topping, Add two tablespoons of cold butter to skillet. Blend batter for one more minute. Fold half of the roasted rhubarb into batter and pour into skillet. Bake at 425 degrees for about 20 minutes, until it is golden around the edges and puffed in the center. Place the other half of the roasted rhubarb on top, sprinkle with a light dusting of powdered sugar and serve with ice cream.