RASPBERRY-RHUBARB DUTCH BABY PANCAKE

Raspberry-Rhubarb Dutch Baby Pancake image

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

Provided by Betty Crocker Kitchens

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

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

Steps:

Heat oven to 425°F. In medium bowl, beat flour, milk, eggs and vanilla with wire whisk until combined.
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).
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.
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.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 190 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 21 g, TransFat 0 g