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Raspberry-Rhubarb Dutch Baby Pancake
Raspberry-Rhubarb Dutch Baby Pancake
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Prep Time:
25 minutes
Total Time:
25 minutes
Delicious oven-baked pancake topped with creamy ricotta cheese and fresh fruit, perfect for a special breakfast or brunch.
Ingredients:
  • 3/4 cup Gold Medal™ all-purpose flour
  • 3/4 cup milk
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter
  • 3/4 cup ricotta cheese
  • 2 tablespoons powdered sugar
  • 1 cup chopped fresh or frozen rhubarb
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 1 cup fresh or frozen (thawed) raspberries
Instructions:
  • Preheat oven to 425°F. In a medium bowl, whisk flour, milk, eggs, and vanilla until well combined.
  • Melt butter in a 9 1/2-inch glass deep-dish pie plate in the oven. Carefully tilt the plate to coat the bottom with butter. Slowly pour the batter into the hot plate. Bake for 18 to 20 minutes until puffed and deep golden brown (avoid underbaking).
  • Combine cheese and powdered sugar in a small bowl; set aside. Cook rhubarb, granulated sugar, water, and cornstarch in a 1-quart saucepan over medium-low heat until rhubarb is tender, about 4 minutes. Let it cool slightly, then gently fold in the raspberries.
  • Take the pancake out of the oven. Gently cover the bottom of the pancake with cheese filling. Slice the pancake into quarters. Use a spatula to loosen if needed. Finish by topping with fruit filling.

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