Fluffy Ricotta Dutch Baby with Spring Rhubarb Compote
This pillowy, golden Dutch baby pancake is enriched with creamy ricotta for an impossibly light texture that puffs dramatically in the oven. Topped with a vibrant, tangy-sweet rhubarb compote, it's the perfect elegant spring breakfast.
Ingredients
- 4 large eggs, room temperature
- 120g plain flour
- 180ml whole milk, room temperature
- 125g ricotta cheese
- 3 tablespoons caster sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 400g fresh rhubarb, cut into 2cm pieces
- 100g caster sugar for compote
- 2 tablespoons water
- 1 teaspoon lemon juice
- Icing sugar for dusting
- Fresh mint leaves for garnish
Instructions
Preheat oven to 220°C (200°C fan). Place a 25cm cast iron or oven-safe skillet in the oven to heat while preparing the batter.
For the compote, combine rhubarb pieces, 100g sugar, water and lemon juice in a medium saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until rhubarb is soft but still holds some shape. Remove from heat and set aside.
In a blender, combine eggs, flour, milk, ricotta, 3 tablespoons sugar, vanilla extract and salt. Blend until completely smooth, about 30 seconds.
Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides as it melts.
Immediately pour the batter into the hot buttered skillet and return to the oven.
Bake for 20-25 minutes until the Dutch baby is puffed dramatically around the edges and golden brown. Do not open the oven door during the first 15 minutes of baking.
Remove from oven and dust generously with icing sugar. Spoon the warm rhubarb compote into the centre.
Garnish with fresh mint leaves and serve immediately, as the Dutch baby will begin to deflate after a few minutes. Cut into wedges and serve.
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