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Jump to RecipeThis rhubarb sourdough dutch baby recipe brings a fun twist to a springtime breakfast meal. The sour taste of the rhubarb shines through in this recipe, making it oh-so-tart and delicious. We love this recipe with fresh rhubarb straight out of the garden.
If you are a long time reader, you know how many sourdough dutch baby recipes we have on the blog. Whether you like sweet or savory sourdough dutch baby recipes, we have you covered!
This rhubarb sourdough dutch baby recipe came about when we had some rhubarb that has sat just a little bit too long in the fridge. We decided to turn it into a recipe which would cook down the rhubarb and create a ‘jam’ like texture when baked. Something where appearance of the rhubarb did not matter!
A classic sourdough dutch baby has a few simple ingredients to bring it together and packs a nutritious punch in each slice. We love adding in fresh, seasonal fruits, to our sourdough dutch baby when they are available. In Michigan, rhubarb is in season at the end of May – beginning of June. And strawberries are too (which make this strawberry sourdough dutch baby recipe perfect in the springtime).
Our preferred method to cook this sourdough dutch baby is in a cast iron skillet because it minimizes the amount of pans used to cook it in for easy clean up. Plus the bottom gets golden brown – which is just so delicious. Truly this recipe is so fun to make!
I hope you enjoy this recipe as much as our family has!
Why you will love this sourdough dutch baby with rhubarb
Kitchen Equipment
We use our trusty 6″ cast iron skillet for this recipe though if you double it, you can use a 12” cast iron skillet. You can also use a cake pan or casserole dish. Using a casserole dish would make it more like a giant pancake – served in squares!
The only other equipment you need for this recipe is a large mixing bowl and whisk or a blender.
Ingredients for rhubarb sourdough dutch baby
There are a few classic ingredients to make a sourdough dutch baby like sourdough discard, butter, eggs and for this recipe – rhubarb! For a full list of ingredients, visit the bottom of the recipe card.
Sourdough Discard: Of course because we have a sourdough food blog, this recipe includes sourdough! The recipe can easily swap in or out active sourdough or sourdough discard interchangeably. This recipe uses no additional flour and relies solely on sourdough for the texture and flavor.
Butter: Butter is ‘key’ to make this recipe delicious. It makes the recipe truly rich without being heavy.
Eggs: The eggs within this recipe provide a custard like consistency. This recipe uses quite a lot of eggs, which we love when we have an abundance in the spring from our backyard chickens! And as an added bonus, the eggs give extra protein to the recipe!
Rhubarb: This recipe uses fresh rhubarb – in all it’s tart glory! Though if you have some frozen rhubarb on hand, you will be able to use it within this recipe just fine. Because this rhubarb does not need ‘picture perfect’ pieces for the top of the recipe – we like to use rhubarb that is older and can easily be turned into a jam.
How to make a rhubarb sourdough dutch baby
Step 1: Add the butter to the pan.
Step 2: Add rhubarb and sugar.
Step 3: Add remainder of sourdough dutch baby ingredients.
Step 4: Remove from heat.
Step 5: Allow to bake.
Step 6: Top with powdered sugar and maple syrup.
How to store a sourdough dutch baby (with rhubarb)
Our family can eat this rhubarb sourdough dutch baby in one sitting. Leftovers can be placed into an airtight container or ziplock baggie into the fridge for up to 5 days.
We have not tried freezing this, though you likely could in a freezer safe bag for up to 3 months.
Frequently Asked Questions
Rhubarb Sourdough Dutch Baby
Equipment
- 1 6" cast iron skillet
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
- 1 cup sourdough discard
- 3 eggs
- 3 TBS unsalted butter melted. Can substitute salted butter, ghee or coconut oil
- 2 TBS milk can substitute water or dairy free milk
- 1 TBS maple syrup can substitute agave, honey or sugar
- 1 /2 tsp vanilla extract
- 1/8 tsp salt if salted butter used, leave out
- 1/4 cup rhubarb (sliced or diced) fresh or frozen
- 1/4 cup white sugar To reduce tartness of rhubarb
Instructions
- Preheat the oven to 425 degrees Fahrenheit.Heat the cast iron skillet on the stovetop on a medium-low heat. Add the butter to the pan, allowing it to melt completely. Add the rhubarb to the cast it on skillet. Add sugar and allow to bake down.Allow the rhubarb to breakdown slightly, creating a rhubarb jam consistency in the cast iron skillet. The mixture will begin to bubble around the perimeter.
- In a mixing bowl, combine the remainder of the Dutch baby ingredients. Mix together until smooth. Give the rhubarb one last stir. Then, add the sourdough dutch baby ingredients over the top of the rhubarb.
- Place the cast iron skillet into the oven. Do not open the door until you are ready to check the “doneness”. If you open the door multiple times, the Dutch baby will not “puff” up as much.Allow the sourdough Dutch baby pancake to cook for 15-17 minutes or until the sides are pulling away from the cast iron skillet and the top of the strawberry sourdough Dutch baby is firm to the touch. The top may be golden brown in color.
- Allow to cool for a moment before cutting and serving. Serve as is or top with powdered sugar, maple syrup, whipped cream or fresh berries.If you are serving for dessert, top with vanilla ice cream.
Notes
- Fresh and frozen rhubarb work well within this recipe. Frozen rhubarb may release more moisture and lengthen the cooking time.
- For a fluffy dutch baby, ensure your ingredients (sourdough discard, milk and eggs) are room temperature. This will yield the highest rise.
- Ensure the pan it hot before pouring in the batter.
- If you do not have a cast iron skillet, use a cake pan. Make sure it heats up as the oven does to prevent sticking and for the best rise in the dutch baby,
Nutrition
Do you like recipes with rhubarb? If so, try this one out and let us know your thoughts!
