Yesterday, as I was walking the dog, I enviously spied a woman picking huge stalks of rhubarb in her garden. They looked like crimson wands of early-spring magic—tart, dramatic, and full of promise. Just as I turned the corner, the skies opened up in a sudden Alpine downpour. There’s nothing like a surprise rainstorm to trigger the urge for comfort food. And what could be more comforting than a warm, custardy Dutch baby straight from the oven?

The rhubarb Dutch baby—a fluffy, oven-puffed pancake with crisp edges, golden goodness, and the perfect balance of tart and sweet. Best of all? It’s deceptively simple to make and wildly satisfying to eat.

GstaadLife's Dutch Baby with Rhubarb

Ingredients:
- 3 large eggs 
- 125 ml milk (whole or semi-skimmed) 
- 75 g all-purpose flour 
- 1 tbsp sugar (plus more for the rhubarb) 
- 1 tsp vanilla extract 
- Pinch of salt 
- 2 tbsp butter 
- 2–3 stalks fresh rhubarb, chopped 

- Optional: icing sugar, Greek yoghurt, or Crème Double to serve

Method:

1. Preheat your oven to 220°C (425°F). 
2. In a bowl or blender, whisk together the eggs, milk, flour, sugar, vanilla, and salt until smooth. Let it rest while you prep the rhubarb. 
3. Toss the chopped rhubarb with a tablespoon of sugar and set aside. 
4. Place the butter in a 24–26 cm ovenproof skillet and pop it into the oven until melted and sizzling (but not browned), about 5 minutes. 
5. Carefully swirl the pan to coat with butter, then pour in the batter. Scatter the rhubarb evenly over the top. 
6. Bake for 18–22 minutes until puffed and deeply golden. 
7. Remove from the oven, dust with icing sugar if desired, and serve immediately with a dollop of yogurt or crème fraîche.

It’s a dish that blurs the line between breakfast and dessert, perfect for a lazy weekend brunch or a rainy-day indulgence. The tartness of the rhubarb sings against the rich, eggy batter—and if you have any leftovers (doubtful), it’s pretty spectacular cold, too.

So if you see someone harvesting rhubarb in their garden, don’t be shy—ask for a stalk or two. Then head home, turn on the oven, and treat yourself. Spring is here, and it tastes like a Dutch baby.

by Jeanette Wichmann