Dutch baby pancake with rhubarb

Dutch baby pancake with rhubarb

Total: 1 hr | Active: 20 Min.
vegetarian
Nutritional value / person: 253 kcal
, Fat: 12 g
, Carbohydrate: 27 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Rhubarb

400 g rhubarb, cut into pieces approx. 3 cm wide
2 tbsp sugar
1 tbsp water

Batter

70 g white flour
¼ tsp salt
2 tbsp sugar
½ tsp baking powder
1 ¼ dl milk
3 fresh eggs

To bake

30 g butter
icing sugar, to dust
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Utensils

One ovenproof frying pan (approx. 24 cm in diameter)

How it's done

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Rhubarb

Mix the rhubarb and sugar in a pan and leave to absorb for approx. 10 mins. Add the water, cover and simmer for approx. 10 mins. until soft.

Batter

Mix the flour, salt, sugar and baking powder in a bowl. Whisk the milk and eggs, mix until the batter is smooth. Cover and leave to stand at room temperature for approx. 20 mins.

To bake

Slide the frying pan into the centre of a cold oven. Heat the oven to 220°C. Carefully remove the hot pan, add the butter, swirl the pan a little so that it is covered with the butter. Stir the batter once more and pour into the hot pan. Bake for approx. 20 mins. in the centre of the oven until the pancake has risen. Remove from the oven, top with the rhubarb, dust with icing sugar and serve immediately.

Good to know
Tip: Instead of rhubarb, use berries, apricots or slices of apple.
Serve with: Greek yoghurt

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