Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)
Rhubarb Dutch Baby
NUTRITION · PER SERVING55M COOK
CAL 9%·PRO 12%
CARBS 22G48% OF CAL
2G FIBER8G OTHER11G TOTAL SUGAR
FAT 8G39% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, puffy Dutch baby pancake topped with roasted rhubarb, perfect for brunch or dessert. Serve dusted with powdered sugar or with ice cream for an indulgent treat.
dessertamericanbaked goodeggs🍳 skillet🔥 oven🌀 blendervegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups diced rhubarb (diced in to 1/2 inch pieces)
- 1/4 cup brown sugar
- 1 Tbsp flour
- 2 Tbsp unsalted butter (melted and cooled)
- 4 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 Tbsp white sugar
- 1 tsp vanilla extract
- Pinch of fine table salt
- 2 Tbsp butter (cold, cut in to 2 pieces)
- Powdered sugar (for garnish)
- Vanilla Ice Cream (optional, for topping)
At a glance
PER SERVING · TIME 55M
CAL 9%·PRO 12%
CARBS 22G48% OF CAL
2G FIBER8G OTHER11G TOTAL SUGAR
FAT 8G39% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 105mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 247mg
- Calcium
- 86mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.