Recipes>Rhubarb Recipes

Harry Styles’s Dutch Baby with Cinnamon Rhubarb

by Ruby Tandoh from Flavour

Easy

Serves 2

Ruby Tandoh’s recipe for Harry Styles’s Dutch Baby Pancake with Cinnamon Rhubarb compote from Flavour. This recipe makes for a deliciously decadent breakfast or brunch or a marvellous dessert. If it’s good enough for Harry Styles, hey…?

Discover more delicious Breakfast recipes

Energising recipes to start your day right

From the book

Flavour

Ruby Tandoh

Buy From

Introduction

Harry Styles once recommended a version of this dessert to my friend’s dad while sitting at the counter of Soho restaurant Spuntino – that was all the incentive I needed to come up with a recipe of my own. A Dutch Baby sits somewhere between a Yorkshire pudding and a pancake: a sweet, cinnamon-spiced batter, blasted in a hot oven until it rises to airy perfection. Served with tart rhubarb and ice cream, it’s a great dessert, though you could tone down the sweetness and just heap it with fresh berries for a fine breakfast, too. I don’t always have time to treat myself to this indulgent brunch treat, but through all the muesli and porridge and sad cereal bars, it’s this little baby that I miss.

Tags

Ingredients

Essential kit

You will need a a 17–20cm cast-iron frying pan or similar size pie dish to hand.

Method

Put the rhubarb, sugar, cinnamon and star anise in a pan and cook over a low heat for 10–15 minutes. The rhubarb will start off defiantly crunchy, but as it warms it will soften and release its juices until you’re left with a rosy rhubarb compote.

Preheat the oven to 200°C/fan 180°C/gas mark 6. Have a 17–20cm cast-iron frying pan or similar size pie dish to hand.

In a mixing bowl, whisk the sugar, eggs and milk together. Combine the flour, cinnamon, nutmeg and salt in a separate bowl. Add a little of the egg mixture to the dry ingredients and whisk to a thick paste before pouring in the remaining liquid. Mix the batter until smooth, then set aside while you prepare the pan.

Cube the butter, place it in the pan or pie dish and set in the preheated oven for 8–10 minutes, until the pan’s really hot and the butter is sizzling. As soon as the pan is ready, pour in the batter and bake for 20 minutes. When it’s ready, the Baby will have majestically puffed and tanned to a golden brown. Serve straight away with the rhubarb (rewarm it if you need to) and plenty of ice cream.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Breakfast Recipes

View all

Jamie Oliver’s 5-minute Tasty Toppers

by Jamie Oliver from Eat Yourself Healthy

Jamie Oliver’s Cherry Bakewell Overnight Oats

by Jamie Oliver from Eat Yourself Healthy

More Rhubarb Recipes

View all

Saffron Pears and Rhubarb with Ricotta

by Rukmini Iyer from The Green Barbecue

Rhubarb and Custard Blondies

by Rukmini Iyer from The Sweet Roasting Tin

More Ruby Tandoh recipes

View all

Stout Gingerbread

by Ruby Tandoh from Ruby Tandoh’s Crumb

Carrot and Feta Bites with Lime Yoghurt

by Ruby Tandoh from Flavour

Get our latest recipes, features, book news and ebook deals straight to your inbox every week