The moment the first warm rays of sunshine hit Berlin at the beginning of summer you know it’s time for rhubarb to make a comeback ;) The red-green stalks pop up everywhere – waiting for you to do something with them. The first thing that might come up, in that case, is baking a cake with rhubarb. Obvious. But how about making some Homemade Rhubarb Curd and doing something with that to celebrate rhubarb season? Something like these delicious Popovers with Rhubarb Curd and Strawberries? Super easy to make and really tasty. Something your guests will reach out and grab several times ;P
Once a month we celebrate »Bake Together – The Baking Surprise« here on this blog and over at Zimtkeks & Apfeltarte. Andrea and I pick a topic each month and bake (or cook) accordingly in our kitchens… well and then surprise each other with the results. Hence, the name of the whole thing ;P This time we decided to do something that involves rhubarb curd. No matter where you use it or what you want to do with it. We did not want to limit it to »cakes with rhubarb curd« or »desserts with rhubarb curd«. Just rhubarb curd whatever. That stuff is delicious on its own tbh ;P
Well… as you can see from the title of the recipe and photos, it turned out to be Popovers with rhubarb curd on this blog here. Still no idea what Andrea did – I guess I have to take a look at her blog later on. Anyway. Popovers are delicious little fluffy »cakes« and these here got decorated/enhanced with Homemade Rhubarb Curd and a few strawberries on top. You might know that already – popovers are the American version of Yorkshire pudding. They are made with a simple batter mostly consisting of milk, eggs, flour, some butter, and a few spices. You can actually use the same batter for pancakes if you like ;)
We have a very similar »thing« here in Germany – more precisely in good old Swabia. They call their fluffy cakes »Pfitzauf« (for a reason I don’t know). If you want to prepare these Popovers/Yorkshire Puddings/Pfitzauf professionally, you could get yourself some special ramekins* – made for only this type of bake to get a nice fluffy and tall little cake/pudding/whatever you want to call it ;) If you are an economic person like me, you can use a simple muffin tin* that does the job just as well. You will probably not get a result that is as high as the popovers you can bake inside the special ramekins – but they will be equally delicious. And you can use the muffin tin for muffins and cupcakes as well. Win-win ;P
Sidenote for the popovers: make sure that the oven is really hot and has reached the specified temperature mentioned in the recipe. Popovers need the heat right from the beginning in order to rise nicely. If the oven is not hot enough they will not pop. Then you have to call them »overs« only ;P
You can find the recipe for the rhubarb curd in the blog as well, of course. Even though the popovers here are destined to shine with the rhubarb curd you could also serve them with a nice lemon curd (and some blueberries, for example). We also love to serve popovers without any toppings. Brush them with some browned butter and roll them in a cinnamon-sugar mixture, and you got yourself some Churros Popovers. Also, reaaaallly delish ;)
INGREDIENTS / ZUTATEN
(12 popovers)
For the batter:
6 tsp. butter for the mold
3 medium eggs
1 1/2 cups (360ml) oat milk (or similar)
0.5 oz. (15g) butter, melted
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1/4 tsp. cardamom
1/4 tsp. salt
For the decoration:
some confectioners’ sugar for dusting
5-6 tbsp. rhubarb curd
6 strawberries, halved
(12 Popovers)
Für den Teig:
6 TL Butter für die Form
3 Eier (M)
360ml Haferdrink (o.ä.)
15g Butter, geschmolzen
1 TL Vanille Extrakt
200g Mehl (Type 405)
1/4 TL Kardamom
1/4 TL Salz
Für die Dekoration:
Puderzucker zum Bestäuben
5-6 EL Rhabarber Curd
6 Erdbeeren, halbiert
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 445°F (230°C). Place an oven rack in the lower third of the oven. Prepare a large muffin tin (for 12 muffins) by adding about 1/2 tsp. butter to each mold and set aside.
2. Add the eggs to a large bowl and mix for 1-2 minutes until foamy. You can use a handheld mixer or whisk by hand. Add the oat milk, melted butter, and vanilla extract, and mix well. Mix flour, cardamom, and salt – add to the bowl and mix until well combined.
3. Place the muffin tin with the butter in the hot oven and let the butter melt briefly. Remove from the oven and use a brush to distribute the melted butter evenly – you want the bottom and sides coated with the melted butter. Pour in the batter. The molds should be filled a bit more than 3/4 full. Place the muffin tin on the oven rack and bake for about 18-20 minutes. The popovers should have popped up nicely with a golden brown color. Take them out of the oven.
4. Carefully remove the popovers from the muffin tin – a knife and rubber spatula are your best friends here (sometimes the popovers will stick to the tin). Dust the popovers with some confectioners’ sugar, add a bit of rhubarb curd on top, and decorate with the halved strawberries. Serve the popovers still slightly warm – that’s when they taste best. Leftovers can be stored in an airtight container at room temperature for 2-3 days, but they are really the best when fresh.
1. Den Ofen auf 230°C (445°F) Ober-/Unterhitze vorheizen. Einen Rost ins untere Drittel des Ofens schieben. Ein 12er Muffinblech vorbereiten – jeweils etwa 1/2 TL Butter in jede Vertiefung geben und zur Seite stellen.
2. Die Eier in eine große Schüssel eben und für 1-2 Minuten schaumig aufschlagen – geht mit einem Handrührgerät oder per Hand mit einem Schneebesen. Haferdrink, geschmolzene Butter und Vanille Extrakt dazugeben und alles gut vermischen. Mehl, Kardamom und Salz vermischen, zur Schüssel dazugeben und gut unterrühren.
3. Das Muffinblech mit der Butter in den vorgeheizten Ofen stellen und die Butter nur kurz schmelzen lassen. Die Form aus dem Ofen holen und die Seiten der Mulden mithilfe eines Pinsels mit der geschmolzenen Butter bestreichen, dann den Teig einfüllen. Jede Mulde sollte etwas mehr als 3/4 befüllt werden. Die Form auf den Rost im Ofen stellen und für etwa 18-20 Minuten backen – die Popovers sollten schön aufgegangen sein und eine goldene Farbe bekommen haben. Aus dem Ofen holen.
4. Die Popovers vorsichtig aus dem Muffinblech lösen – Messer und Gummispatel sind hier prima (manchmal backen sie an der Unterseite etwas fest). Popovers mit etwas Puderzucker bestäuben, ein wenig Rhabarber Curd darauf geben und mit einer halbierten Erdbeere dekorieren. Die Popovers möglichst leicht warm servieren. Reste können in einem luftdichten Behälter bei Zimmertemperatur 2-3 Tage aufbewahrt werden, schmecken frisch aber am besten.
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Here is a version of the recipe you can print easily.
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Popovers with Rhubarb Curd & Strawberries
- Prep Time: 00:15
- Cook Time: 00:20
- Total Time: 00:40
- Yield: 12 1x
- Category: Breakfast
- Cuisine: International
- Diet: Vegetarian
Description
Popovers like these here with homemade rhubarb curd and strawberries are great for breakfast. A great way to start your day with something delicious and (not too) sweet ;)
Ingredients
For the batter:
6 tsp. butter for the mold
3 medium eggs
1 1/2 cups (360ml) oat milk (or similar)
0.5 oz. (15g) butter, melted
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1/4 tsp. cardamom
1/4 tsp. salt
For the decoration:
some confectioners’ sugar for dusting
5-6 tbsp. rhubarb curd
6 strawberries, halved
Instructions
1. Preheat the oven to 445°F (230°C). Place an oven rack in the lower third of the oven. Prepare a large muffin tin (for 12 muffins) by adding about 1/2 tsp. butter to each mold and set aside.
2. Add the eggs to a large bowl and mix for 1-2 minutes until foamy. You can use a handheld mixer or whisk by hand. Add the oat milk, melted butter, and vanilla extract, and mix well. Mix flour, cardamom, and salt – add to the bowl and mix until well combined.
3. Place the muffin tin with the butter in the hot oven and let the butter melt briefly. Remove from the oven and use a brush to distribute the melted butter evenly – you want the bottom and sides coated with the melted butter. Pour in the batter. The molds should be filled a bit more than 3/4 full. Place the muffin tin on the oven rack and bake for about 18-20 minutes. The popovers should have popped up nicely with a golden brown color. Take them out of the oven.
4. Carefully remove the popovers from the muffin tin – a knife and rubber spatula are your best friends here (sometimes the popovers will stick to the tin). Dust the popovers with some confectioners’ sugar, add a bit of rhubarb curd on top, and decorate with the halved strawberries. Serve the popovers still slightly warm – that’s when they taste best. Leftovers can be stored in an airtight container at room temperature for 2-3 days, but they are really the best when fresh.
Notes
Let’s get baking!
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