Rhubarb – Schmarren
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 grams flour
- 2 pinches salt
- 0.5 tablespoon ½ sugar
- 1 point vanilla sugar
- 300 ml milk
- 3 egg (s), fresh, separated
- 400 g rhubarb, cleaned
- Clarified butter for frying
- 3 tablespoons water
- 2 tablespoon sugar
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 60 ° C. Cut approx. 150 g rhubarb into thin slices, set aside the rest in approx. 2 cm long pieces. Beat the egg whites until stiff.
- Mix the flour, salt, 1/2 tablespoon sugar and the vanilla sugar together in a bowl. Mix the milk and egg yolks well, pour over the flour and stir the dough until smooth. Carefully fold the rhubarb slices and egg whites into the batter.
- Let the clarified butter get hot in a wide frying pan. Add half of the dough, reduce the heat and bake the dough until the underside is golden brown. Turn carefully and finish baking until the other side is also golden brown. Tear into bite-sized pieces with 2 forks or spatulas. Keep warm in the preheated oven and do the same with the rest of the dough.
- Clean the frying pan with kitchen paper. Bring the water with 2 tablespoons of sugar and rhubarb to the boil in the frying pan, reduce the heat and cover the rhubarb for about 5 minutes.
- Dust the pancakes with powdered sugar and serve with the compote.
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