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Raspberry-Rhubarb Dutch Baby Pancake

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  • Prep 25 min
  • Total 25 min
  • Servings 4
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Topped with ricotta cheese and fruit, this pretty oven-baked pancake makes a special breakfast or brunch.
Updated Feb 10, 2014
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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
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°F. In medium bowl, beat flour, milk, eggs and vanilla with wire whisk until combined.
  • 2
    In 9 1/2-inch glass deep-dish pie plate, melt butter in oven. Using oven mitts, carefully tilt pie plate to coat bottom with melted butter. Slowly pour batter into hot plate. Bake 18 to 20 minutes or until puffed and deep golden brown (do not underbake).
  • 3
    Meanwhile, in small bowl, mix cheese and powdered sugar; set aside. In 1-quart saucepan, cook and stir rhubarb, granulated sugar, water and cornstarch over medium-low heat until rhubarb is tender, about 4 minutes. Cool slightly. Stir in raspberries.
  • 4
    Remove pancake from oven. Carefully spread cheese filling over bottom of pancake. Cut into quarters. If necessary, run spatula under pancake to loosen. Top with fruit filling.

Tips from the Betty Crocker Kitchens

  • tip 1
    Prepare the cheese and fruit fillings while the pancake bakes so they are ready to use as soon as the pancake comes out of the oven. The “puff” will start to deflate quickly.

Nutrition

370 Calories, 15g Total Fat, 14g Protein, 45g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
190mg
64%
Sodium
170mg
7%
Potassium
340mg
10%
Total Carbohydrate
45g
15%
Dietary Fiber
3g
13%
Sugars
21g
Protein
14g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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