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| Alternative names | Baba au rhum, savarin (closely related dessert), babà or babbà (in Naples) |
|---|---|
| Type | Cake |
| Course | Dessert |
| Place of origin | France |
| Region or state | Lorraine |
| Main ingredients | Eggs, milk, butter, rum |
A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a 5 cm tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba includes eggs, milk and butter.