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Dutch Babies with Poached Rhubarb

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Joined: Dec 15, 2005


Posted to Thread #27575 at 4:21 pm on Apr 27, 2015

Dutch Babies with Poached Rhubarb

1 plump vanilla bean/pod
2 small stalks rhubarb, sliced {about 3 cups}
3/4 cup sugar
2 tbsp. water
1 lemon wedge
For the Dutch Babies
6 tbsp. unsalted butter
4 large eggs
1/2 cup half-and-half/half cream
2 tsp sugar
1/2 cup all-purpose/plain flour
Confectioners¡¯/icing sugar

Preheat the oven to 425¢ªF.

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.
Meanwhile make the pancakes: Divide the butter between two 6-in 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, 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 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¡¯ sugar. Serve the Dutch babies straight from the oven. P.S. These pancakes also make a dramatic dessert and are excellent served with lemon juice and confectioners¡¯/icing sugar, or your favorite preserves.


Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

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