Raspberry Rhubarb Dutch Baby Pancake Recipes

RASPBERRY-RHUBARB DUTCH BABY PANCAKE

Steps:

• Heat oven to 425°F. In medium bowl, beat flour, milk, eggs and vanilla with wire whisk until combined.
• In 9 1/2-inch glass deep-dish pie plate, melt butter in oven. Using oven mitts, carefully tilt pie plate to coat bottom with melted butter. Slowly pour batter into hot plate. Bake 18 to 20 minutes or until puffed and deep golden brown (do not underbake).
• Meanwhile, in small bowl, mix cheese and powdered sugar; set aside. In 1-quart saucepan, cook and stir rhubarb, granulated sugar, water and cornstarch over medium-low heat until rhubarb is tender, about 4 minutes. Cool slightly. Stir in raspberries.
• Remove pancake from oven. Carefully spread cheese filling over bottom of pancake. Cut into quarters. If necessary, run spatula under pancake to loosen. Top with fruit filling.

DUTCH BABY PANCAKE WITH RASPBERRY-ORANGE COULIS

Steps:

• For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
• For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
• Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
• Serve the Dutch baby with the raspberry coulis.

RASPBERRY RHUBARB PIE

Steps:

• Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
• Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
• Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
• Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
• Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.