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–+ servings
sourdough rhubarb dutch baby slice.

Rhubarb Sourdough Dutch Baby

Hailey
This 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.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Servings 4 slices
Calories 220 kcal

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

Rhubarb
  • Fresh and frozen rhubarb work well within this recipe. Frozen rhubarb may release more moisture and lengthen the cooking time.
Fluffy Dutch Baby
  • 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.
Alternate Baking Pan
  • 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

Serving: 4slicesCalories: 220kcalCarbohydrates: 24gProtein: 7gFat: 11gSaturated Fat: 5.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.4gCholesterol: 145mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Keyword breakfast, dessert, discard, fruit, Seasonal, sourdough
Tried this recipe?Let us know how it was!