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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Recipe Information
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
Instructions
Wash and trim the rhubarb, then cut it into 1-inch pieces.
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.
In a mixing bowl, combine the all-purpose flour, baking powder, 30 g of granulated sugar, and salt.
In another bowl, whisk together the egg, milk, vanilla extract, and vegetable oil.
Gradually pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix—the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
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.
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.
Sprinkle the top with powdered sugar and garnish with a sprig of fresh mint.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 345 mg | 115% | |
| Sodium | 2317 mg | 101% | |
| Total Carbohydrate | 365.7 g | 133% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 199.8 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 628 mg | 48% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
