Dutch Baby with Strawberry Rhubarb Compote

Dutch Baby with Strawberry Rhubarb Compote


Dutch Baby

  • 3 tablespoons unsalted butter divided
  • ½ cup all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon salt
  • 2 large eggs room temperature
  • ½ whole milk room temperature
  • ½ teaspoon pure vanilla extract
  • Powdered sugar for dusting


  • 2 ¾ cups rhubarb cut into ½ inch pieces
  • ½ cup granulated sugar
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 2 cups strawberries cut into ½ inch pieces


Making the Dutch Baby

  • Preheat oven to 375 degrees Fahrenheit.
  • Place 1 tablespoon of the butter into a 10 inch diameter cast iron and place the pan in the oven for 10 minutes.
  • Melt the remaining butter and set aside.
  • In a blender, pulse the flour, sugar, and salt to combine. Add the eggs, milk, vanilla, and melted butter. Process on high speed until batter is smooth and bubbly, about 30 seconds.
  • Remove the hot pan from the oven and pour the batter into the center of the pan.
  • Bake for 20 minutes without opening the oven to peek.
  • Dust the hot Dutch Baby with powdered sugar and cut into wedges. Serve with compote.

Making the Compote

  • In a medium saucepan combine the rhubarb, sugar, orange, and lemon juices. Cook over medium high heat for about 3 minutes or until the rhubarb is tender.
  • Add the strawberries and continue cooking for another 1-2 minutes or until the strawberries have become tender.
  • Raise the heat and continue cooking for a minute or so until the mixture has reduced a bit.
  • The compote can be served warm or cold.