WOWZA! Get a load o this beauty! THIS my friends……. THIS is the best dutch baby recipe you will ever meet. Teri Lyn Fisher and Jenny Park, the genius ladies behind Spoon Fork Bacon, created it for their mega rad cookbook, The Perfect Egg. Add some sweet tartness (that’s a thing right?), and BLAMMO – dutch baby with honey roasted rhubarb.
The Perfect Egg just may be the most useful cookbook I have in my kitchen. At the least, it teaches how to cook eggs properly, but at best, it teaches you how to cook eggs in a way you never even dreamed possible. This book is packed full of recipes that I have never heard of before, which I find really exciting and refreshing as a cookbook and food blog addict. It begins with the perfect egg, and takes it to a level of unmatched creativity and finesse.
The first pages of the book share everything you need to know about choosing and storing eggs. The difference between organic, cage-free, grain fed, etc. Why are some eggs brown and some white? How do the eggs of birds other than chickens differ? Then, you get your basics. Scrambling, frying, poaching, boiling. Next begins all the recipes you will ever need for eggs, morning till night. Breakfast, lunch, dinner, and dessert.
Have I sold you yet? I hope so! Because today……. I’m giving away a copy of this book! One lucky winner will win a copy of The Perfect Egg by Teri Lyn Fisher and Jenny Park.
OK, now let’s talk dutch babies. This is the first dutch baby I have attempted since 7th grade home economics class! The class that I failed because I couldn’t sew a stuffed duck together! Wow. I am obvs a total genius.
Anyways…… THE DUTCH BABY! AND THE RHUBARB! This is like a slice of heaven you guys. Buttery, sugary, cinnamony dessert like pancake, topped with tart, soft, warm roasted rhubarb. Oh boy…… I’m drooling. I had to force my roommates to eat some (not that it was difficult), so I wouldn’t just devour the entire thing to myself.
I have found my new favorite dessert. Or breakfast. Or whatever, anytime of day. I’m hooked.
*Recipe adapted with permission from The Perfect Egg, by Teri Lyn Fisher and Jenny Park, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.
- 2 small rhubarb stalks, cut into 1" pieces, about 1 heaping cup
- 1 Tablespoon honey
- ½ cup all-purpose flour
- 2 Tablespoons superfine sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- Few gratings of nutmeg
- 2 eggs, lightly beaten
- ½ cup plus 2 Tablespoons whole milk
- 4 Tablespoons unsalted butter, melted, divided
- ½ teaspoon pure vanilla extract
- Confectioners' sugar for dusting
- Preheat oven to 350 degrees F.
- Toss the rhubarb and honey together in a medium bowl until evenly coated. Cover a baking sheet with parchment paper and spread out rhubarb evenly. Place in the heated oven, along with a 12" cast-iron skillet. Roast rhubarb for 15 minutes, stirring halfway.
- Meanwhile, prepare your dough. Whisk together the flour, sugar, cinnamon, salt, and nutmeg in a bowl, mixing well. Add the eggs, milk, 1½ Tablespoons of the butter, and the vanilla and whisk until smooth.
- Remove rhubarb from oven and increase temperature to 450 degrees F.
- When skillet is heated, carefully remove it from the oven and lower the oven temperature to 425 degrees F.
- Add the remaining 2½ Tablespoons of butter to the skillet, swirl to coat the bottom, and then pour the batter into the skillet. Quickly but carefully return the skillet to the oven and bake for 10 to 12 minutes, until puffed and golden brown.
- Carefully remove the skillet from the oven. Generously dust the top of the "bubble" with confectioners' sugar, top with rhubarb, and serve immediately.
Now for the giveaway! Enter with the rafflecopter below. Giveaway will be open until Friday, May 29th, at 11:59 PM. US shipping addresses only please.
Big thank you to the ladies of Spoon Fork Bacon for allowing me to share their recipe!