Ingredients for Rhubarb Pancake Dessert
- Sugar
- Pancake Mix
- Lemon Juice
- Rhubarb
- Egg
- Butter
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How to Make Rhubarb Pancake Dessert
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick cooking spray.
- In a large bowl, combine the bottom layer ingredients: 1 cup all-purpose flour, 1 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract. Whisk until just combined. Gently fold in 4 cups chopped rhubarb.
- Pour the batter into the prepared pan.
- In a separate bowl, combine the topping ingredients: 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the rhubarb layer.
- Drizzle 2 tablespoons of melted unsalted butter over the crumble topping.
- Bake for 60-70 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving warm, topped with homemade strawberry ice cream (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
67g
Fat
8g
Carbs
7g
