Rhubarb Pancake Dessert
Indulge in the perfect balance of tart and sweet with this Rhubarb Pancake Dessert—a delightful twist on classic pancakes that’s perfect for a springtime treat or an elegant brunch centerpiece. Featuring layers of fluffy, golden-brown pancakes and tender caramelized rhubarb, this dessert is elevated by a hint of vanilla and a touch of whipped cream. The rhubarb is gently cooked with butter and sugar to create a tangy-sweet topping that complements the pancakes beautifully. Finished with a dusting of powdered sugar and a sprig of fresh mint, this stunning stack is as beautiful as it is delicious. Ready in under an hour, it’s a versatile recipe that combines seasonal ingredients with familiar comforts, making it a must-try for pancake enthusiasts and rhubarb lovers alike!
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Ingredients
- 300 g Rhubarb
- 100 g Granulated sugar
- 30 g Unsalted butter
- 200 g All-purpose flour
- 2 tsp Baking powder
- 30 g Granulated sugar (for pancakes)
- 0.5 tsp Salt
- 1 large Egg
- 250 ml Milk
- 1 tsp Vanilla extract
- 1 tbsp Vegetable oil
- 200 ml Whipped cream
- 10 g Powdered sugar (for garnish)
- 2 sprigs Fresh mint leaves
Directions
Step 1
Wash and trim the rhubarb, then cut it into 1-inch pieces.
Step 2
In a saucepan over medium heat, melt the butter. Add the rhubarb and 100 g of granulated sugar. Cook for 10-12 minutes, stirring occasionally, until the rhubarb is soft and caramelized. Set aside to cool.
Step 3
In a mixing bowl, combine the all-purpose flour, baking powder, 30 g of granulated sugar, and salt.
Step 4
In another bowl, whisk together the egg, milk, vanilla extract, and vegetable oil.
Step 5
Gradually pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix—the batter should be slightly lumpy.
Step 6
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Step 7
Spoon about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, until golden brown. Repeat with the remaining batter.
Step 8
To assemble the dessert, place a pancake on a serving plate. Add a layer of caramelized rhubarb, then another pancake. Continue layering until you have three pancakes per serving. Top with a dollop of whipped cream.
Step 9
Sprinkle the top with powdered sugar and garnish with a sprig of fresh mint.
Step 10
Serve immediately and enjoy!
Nutrition Facts
| Serving size | 1050 grams (1050.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2189 |
| Total Fat 66.20g | 85% |
| Saturated Fat 29.90g | 150% |
| Polyunsaturated Fat 11.30g | |
| Cholesterol 345mg | 115% |
| Sodium 2317mg | 101% |
| Total Carbohydrate 365.70g | 133% |
| Dietary Fiber 10.40g | 37% |
| Total Sugars 199.80g | |
| Protein 39.50g | 79% |
| Vitamin D 188IU | 938% |
| Calcium 628mg | 48% |
| Iron 11mg | 61% |
| Potassium 1444mg | 31% |
Source of Calories