Raspberry-Rhubarb Dutch Baby Pancake

Raspberry-Rhubarb Dutch Baby Pancake

Topped with ricotta cheese and fruit, this pretty oven-baked pancake makes a special breakfast or brunch.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 190mg;
  • Sodium 170mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 3g,
    • Sugars 21g),
  • Protein 14g;
Percent Daily Value*:
    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 Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.