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Dutch baby pancake with rhubarb
20 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 253
  • Fat about 12g
  • Carbohydrates about 27g
  • Protein about 8g
This is needed
This is needed for 4 people
Rhubarb
  • 400 g rhubarb, cut into pieces approx. 3 cm wide
  • 2 tbsp sugar
  • 1 tbsp water
Batter
  • 0.25 tsp salt
  • 70 g white flour
  • 0.5 tsp baking powder
  • 2 tbsp sugar
  • 3 fresh egg
  • 1.25 dl milk
To bake
  • 30 g butter
  • icing sugar, to dust
Tools
  • One ovenproof frying pan (approx. 24 cm in diameter)
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And that's how it's done
And that's how it's done
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.