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Dutch Babies with Rhubarb Compote and Sour Cream Topping

This recipe came about late one evening when Casey was trying to decide what to cook for breakfast the next morning. She came across a similar recipe and decided to use the guests to trial this new conglomeration of recipes and it went over very well, and since we have an abundance of rhubarb in the garden, look for it on regular rotation during spring and early summer.

Dutch Baby with Rhubarb Compote and Sour Cream Topping

Dutch Baby with Rhubarb Compote and Sour Cream Topping

Course: Breakfast, Dessert
Prep Time: 10 minutes
Cook Time: 17 minutes
Servings: 4 people

The tangy flavors of the rhubarb combined with the slightly sweet sour cream and the lightness of the dutch baby combine for a wonderful, but not heavy, breafast treat, or dessert,

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Ingredients

For Dutch Babies

  • 4 lg Eggs
  • 3/4 cup flour
  • 1 cup milk Whole
  • 1 tsp Vanilla Extract

For Rhubarb Compote

  • 2 cups Fresh Rhubarb chopped
  • 1/4 cup Sugar
  • 1 Tbsp Water

Sour Cream Topping

  • 1/2 cup Sour Cream
  • 1 Tbsp Brown Sugar
  • 1/2 tsp Vanilla Extract

Instructions

For Compote

  1. Chop Rhubarb and add all ingredients to saucepan and cook over medium heat. Stir occasionally. Rhubarb should be tender and compote thickened. Reduce heat to simmer, or remove from heat to prevent scorching.

For Sour Cream Topping

  1. Combine all ingredients in bowl until sugar dissolves. Set aside.

For Dutch Babies

  1. Preheat oven to 475.

  2. Combine all ingredients in order to your blender. by sandwiching the flour between the eggs and milk it helps it not stick to the sides. Blend until well incorporated and set aside at room temperature.

  3. In ramekins pour about 1 tsp of oil (I prefer olive as it has a higher scorch temeratutre), and a pat of butter.

  4. Put ramekins without batter into oven to preheat for about 5 minutes.

  5. Once ramekins are nice and hot, and butter slightly browned but not burnt, pour 1/4 of the batter in each ramekin. I find its about 3/4 of a cup.

  6. Bake for 12 minutes, or until the sides have risen and the the edges are just golden brown and it has gotten puffy. Remove from oven and slide the dutch baby onto a plate with a spatula or lift out carefully with tongs

  7. Top each dutch baby with a spoonful of the rhubarb compote and a dollop of the sour cream topping. Dust with powdered sugar and a little fresh ground nutmeg if desired.

Recipe Notes

This recipe comes together quickly. Suggested order would be to make the dutch baby batter, then start cooking the compote and while it is cooking make the sour cream topping.

On the ramekins, I find that if you use any vessel that has sloped sides vs vertical ones the dutch baby climbs and puffs better. You can also cook it in one cast iron pan and cut it into slices.  If doing one large one make sure the pan is large enought that the batter isn’t too thick in bottom, and you may need to lengthen cooking time.


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