Rhubarb Kaiserschmarrn (Austrian Pancakes) Recipe

Name: Rhubarb Kaiserschmarrn (Austrian Pancakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 cups rhubarb, washed, trimmed, and cut into 3/4-inch slices; 1/4 cup plus 3 tablespoons sugar, divided; 4 eggs, yolks and whites separated; 1 cup whole milk (I actually used half-and-half, hehe); 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon lemon zest; 1/2 cup all-purpose flour; Powdered sugar and/or whipped cream (optional)

Servings: persons

3 tablespoons butter
2 cups rhubarb, washed, trimmed, and cut into 3/4-inch slices
1/4 cup plus 3 tablespoons sugar, divided
4 eggs, yolks and whites separated
1 cup whole milk (I actually used half-and-half, hehe)
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon lemon zest
1/2 cup all-purpose flour
Powdered sugar and/or whipped cream (optional)

1
In a large skillet (About 12 inches), heat the butter over medium-high heat until it foams. Stir in the rhubarb pieces plus the 3 tablespoons of sugar. Stir, turn the heat down to medium-low, and cook until the rhubarb is tender but not mushy, about 5 to 7 minutes.
2
In the meantime, in one bowl whisk the egg whites to soft peaks. In another bowl, whisk together the egg yolks, the remaining sugar, milk, vanilla, salt, and lemon zest until fully combined. Whisk in the flour a bit at a time, whisking out any lumps.
3
Fold the egg whites into the yolk mixture. Then when the rhubarb is ready, pour the batter evenly over the rhubarb. Cook over medium (or medium-low) heat until it is billowing and the bottom is set, about 15 to 20 minutes. Then, flip the pancake over -- this will most likely happen in chunks, and that's fine; it's going to wind up in pieces anyway. Cook for another minute or two, then use a fork or the spatula to break the pancake into bite-sized pieces. Cook, flipping pieces as needed, for another few minutes until all the pieces are golden.
4
Serve warm, topped with powdered sugar, whipped cream, or both.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 2 cups rhubarb, washed, trimmed, and cut into 3/4-inch slices, 1/4 cup plus 3 tablespoons sugar, divided, 4 eggs, yolks and whites separated, and more.

Yes, Rhubarb Kaiserschmarrn (Austrian Pancakes) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Kaiserschmarrn (Austrian Pancakes)

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