Here’s a sweet yet tart breakfast meal that well wake up your taste buds. When I made this for breakfast, everyone went up for seconds.
Apple-Rhubarb Oven Pancake
1/3 cup butter
4 large eggs
1 cup all-purpose flour
1 cup milk
1/4 teaspoon salt
2 apples, peeled and thinly sliced
4 stalks of Rhubarb, cut into small chunks
1/4 cup brown sugar
1/2 teaspoon cinnamon
Heat oven to 400 degrees F. In a 13 x 9 pan melt butter in oven. When butter is melted mix the brown sugar and cinnamon together and sprinkle it over the butter. Place sliced apples in a single layer on the bottom of the pan. Add 1/4 cup of sugar to the rhubarb and mix then evenly sprinkle rhubarb mixture into pan on top of apples. In a medium bowl, beat eggs slightly with a wire whisk. Beat in flour, milk and salt, just until mixed. Pour batter over apples and rhubarb. Bake for 30 minutes. Your taste buds will enjoy all the sweet tart flavors this breakfast treat has to offer.
In all fairness, this recipe is a modified version of Betty Crocker’s, Puffy Oven Pancake.
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