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Strawberry Rhubarb Dutch Baby in lodge cast iron skillet with mint, lemon curd, and gold spoon on white marble

Strawberry Rhubarb Dutch Baby with Lemon Curd

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2-3 1x


A 30 minute, easy, spring strawberry rhubarb breakfast whipped up in a blender and cooked in one skillet! Topped with homemade lemon curd.



For the Dutch Baby

  • 3 eggs
  • ½ cup AP flour
  • ½ cup skim milk
  • ¼ teaspoon coarse salt
  • 1 ½ tablespoons white sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon vanilla paste (optional - can easily substitute with vanilla extract)
  • 3 tablespoons unsalted butter
  • 1/2 cup strawberries, diced + extra for garnish
  • 1/2 cup rhubarb, diced
  • Fresh mint, roughly chopped, for garnish


  • 3 eggs
  • ½ cup lemon juice
  • 1 cup sugar
  • ¼ cup lemon zest (about 2 lemons)
  • 6 tablespoons unsalted butter, cubed
  • Pinch of coarse salt


Make the Lemon Curd

  1. In a medium sauce pan over low heat, whisk together butter, sugar, lemon juice, zest and salt until combined.
  2. Add eggs one at a time, whisking until fully mixed each time.
  3. Cook over low heat about 8-9 minutes, whisking frequently, until somewhat thickened. Remove from heat and cool completely. Chill in the fridge until ready to use.

Make the Dutch Baby

  1. Place a large, oven safe skillet in the oven and preheat to 425˚F.
  2. While pan is heating, blend eggs, flour, milk, salt, sugar, and vanilla in a blender until smooth.
  3. Remove hot pan from the oven and add the butter, swirling the melting butter around to coat the pan.
  4. Pour half of the batter into the pan. Sprinkle with strawberries and rhubarb. Top with remaining batter and return to the oven. Cook for 20-25 minutes, until puffed and golden brown.
  5. Remove from the oven. Sprinkle with any remaining strawberries, and chopped mint. Drizzle with lemon curd. Cut wedges out of the skillet and serve immediately.