Roasted rhubarb stems baked in a custardy, orange-scented pancake batter with cinnamon and vanilla, and served with powdered sugar or whipped cream. Substitute lemons for more tang.
- 1tvanilla extract
- Preheat oven to 400.
- Wash and dry rhubarb and cut into 2″ lengths. In a baking pan, toss together rhubarb, orange juice, a pinch of cinnamon and 2 tablespoons of the sugar. Roast 15 minutes until tender, then remove from oven and cool. Turn oven down to 350.
- Butter a 10-inch round baking dish. Combine flour, salt, remaining sugar and another pinch cinnamon. Add milk, beaten eggs and orange zest, and mix to a smooth batter.
- Arrange rhubarb pieces in baking dish, drizzle with about a teaspoon of roasting juices, and pour batter over all. Bake 35-40 minutes until puffed and golden.
- Serve warm, dusted with powdered sugar mixed with a pinch of cinnamon to taste, and/or lightly sweetened whipped cream.