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Fluffy Rhubarb Compote Dutch Baby Recipe with Easy Vanilla Custard and Toasted Almonds

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A light and airy Dutch baby pancake topped with tangy rhubarb compote, smooth vanilla custard, and crunchy toasted almonds, perfect for a cozy brunch or special breakfast.

Ingredients

  • All-purpose flour – 1/2 cup (60g), sifted
  • Large eggs – 3, room temperature
  • Whole milk – 1/2 cup (120ml), room temperature (can substitute almond milk for dairy-free)
  • Granulated sugar – 1 tablespoon
  • Vanilla extract – 1 teaspoon
  • Salt – 1/4 teaspoon
  • Unsalted butter – 3 tablespoons (for skillet, plus more if needed)
  • Fresh rhubarb stalks – 2 cups chopped (about 300g), cut into 1/2-inch pieces
  • Granulated sugar – 1/3 cup (65g), adjust to taste
  • Water – 1/4 cup (60ml)
  • Fresh lemon juice – 1 tablespoon
  • Vanilla bean paste or extract – 1/2 teaspoon
  • Whole milk – 1 cup (240ml) for custard
  • Heavy cream – 1/2 cup (120ml)
  • Granulated sugar – 1/4 cup (50g)
  • Egg yolks – 3 large
  • Cornstarch – 2 teaspoons
  • Vanilla extract – 1 teaspoon
  • Toasted sliced almonds – 1/4 cup (25g)
  • Powdered sugar – for dusting (optional)

Instructions

  1. Make the Rhubarb Compote: Combine chopped rhubarb, sugar, water, lemon juice, and vanilla in a medium saucepan over medium heat. Stir occasionally and simmer until rhubarb softens but retains some shape, about 10-15 minutes. Remove from heat and let cool slightly.
  2. Prepare the Dutch Baby Batter: In a mixing bowl, whisk eggs, milk, sugar, vanilla extract, and salt until smooth. Gradually add sifted flour, whisking until just combined and free of lumps. Let batter rest while heating oven.
  3. Preheat Oven and Skillet: Place a 10-inch cast iron or heavy oven-safe skillet in the oven and preheat to 425°F (220°C). The pan should be smoking hot before adding butter and batter.
  4. Add Butter and Batter: Remove hot skillet from oven, add butter and swirl to coat bottom and sides. Immediately pour in batter; butter will sizzle.
  5. Bake the Dutch Baby: Return skillet to oven and bake 18-22 minutes until edges are puffed and golden and center is set but tender. Avoid opening oven door during first 15 minutes.
  6. Make the Vanilla Custard: Whisk egg yolks and sugar until pale. Heat milk and cream until just simmering. Gradually whisk hot milk into yolk mixture to temper. Return to saucepan and cook over low heat, whisking constantly until thickened (3-5 minutes). Remove from heat and stir in vanilla extract. Strain if desired.
  7. Toast Almonds: In a dry skillet over medium heat, toast sliced almonds until fragrant and golden, stirring frequently. Set aside.
  8. Assemble and Serve: Spoon warm rhubarb compote over Dutch baby, drizzle with vanilla custard, sprinkle toasted almonds, and dust with powdered sugar if desired. Serve immediately.

Notes

Use room temperature eggs and milk for better puff. Preheat skillet thoroughly to ensure puffiness. Let batter rest 10-15 minutes before baking. Avoid opening oven door during first 15 minutes to prevent collapse. Simmer rhubarb gently to keep texture. Custard can be strained for smoothness. For dairy-free, substitute almond milk and plant-based butter; use coconut cream for custard. Variations include gluten-free flour, different fruits, or nut-free toppings.

Nutrition

Keywords: Dutch baby, rhubarb compote, vanilla custard, toasted almonds, brunch, breakfast, easy recipe, fluffy pancake

Find it online: https://twinkletaste.com/fluffy-rhubarb-compote-dutch-baby-recipe-with-easy-vanilla-custard-and-toasted-almonds/