Rhubarb Puffed Oven Pancake

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4.46 from 11 votes

This classic puffed oven pancake is all dressed up and ready for brunch with a sprinkling of garden rhubarb.

Makes 1 large pancake for 2-3 servings

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, brunch

Keyword: dutch baby pancake, puff pancake, puffed oven pancake, rhubarb pancake, rhubarb puffed oven pancake, rhubarb puffed pancake

Servings:

Calories: 372kcal

Ingredients

2 Tbsp canola oil
1 cup diced rhubarb
4 eggs
¾ cup milk
1 tsp vanilla extract
¾ cup all-purpose flour
2 Tbsp granulated sugar
½ tsp cinnamon
½ tsp salt
1-2 Tbsp icing (confectioner's) sugar (optional)

Instructions

Preheat oven to 425°F (220°C).
Pour oil into a 10-inch oven-proof dish and place in oven to heat for at least 5 minutes.
In large bowl, whisk eggs well.
Add milk and vanilla to eggs and whisk until well blended.
Add flour, sugar, cinnamon and salt and mix until smooth.
Remove hot dish from oven.
Sprinkle rhubarb slices evenly on bottom of pan.
Pour batter over rhubarb and immediately return to oven.
Bake for 20 to 25 minutes until puffy and golden brown throughout with raised, darker brown edges. The puffing happens towards the end of baking, be patient.
Sprinkle with confectioner’s sugar and serve immediately. The pancake will deflate very quickly once out of the oven, but will remain delicious!

Notes

I do not recommend using frozen rhubarb for this recipe, it releases too much moisture. If that's your only option, toss frozen rhubarb into your hot pan for 3-4 minutes to warm and evaporate extra moisture. Then add your batter and pop it in the oven. It may take a few more minutes to bake.

If your oven runs hot - check at 20 minutes. To control browning, reduce heat to 325F and bake for another 5 minutes.

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