Puffed Pancake with Rhubarb Sauce ~ Easy Spring Breakfast

This Puffed Oven Pancake with Rhubarb Sauce is an easy spring breakfatst. It is quick to whip up, hearty, and delicious! It also uses two things that are in abundance in the spring; eggs and rhubarb!

With the busier days of springs arrival we need something easy and hearty for breakfast. The days have grown warmer and the sun rises earlier each morning.

The children spend much of their time outside, almost from when they wake up to bedtime. My youngest has learned to ride her bike and they all spend hours riding on the driveway!

I am spending alot of time outdoors as well; getting the garden planted and keeping it weeded!

Whether you have your own hens, buy from a local farm, or friends or family give you extra eggs, this is the best time of year to cook with lots of eggs. Chickens lay the most in the spring and there is plenty of fresh gras and bugs to make the yolks rich and dark.

I only have 4 hens which really isn’t enough for our family, but my mom has been giving us lots of eggs from her flock which has been so nice!

One thing I do have plenty of is Rhubarb! I have 2 large bushes in the garden, plus a few more behind the garage. These bushes produce abundantly and keep us supplied all spring plus more for the freezer!

How to Make The Puffed pancake

The Puffed Pancake also known as a Dutch Baby is super simple to make. It only has 3 ingredients; eggs. milk, and flour. Some simple equipment you need is cast iron skillets, a big bowl, and a whisk or a hand mixer.

To start preheat your oven to 450F and melt a bit of butter in the cast iron skillets in the stove.

Then beat all the eggs very well in a large bowl, add milk and flour. If you want to get fancy add a splash of vanilla. Beat everything until smooth.

Pour mixtureinto hot pans and bake at 450f for 10 minutes. Lower temperature to 350F and bake for 10 more minutes.

The Rhubarb Sauce

While the pancake bakes this rhubarb sauce comes together quickly.

First send the kids out to pull 4-5 stalks of rhubarb.

Chop it up and place it in a saucepan with a little water and sugar. Heat until soft. Then add a water and cornstarch mixture to thicken into a sauce!