Rhubarb Pancake with Strawberry Sauce

Rinse and clean the rhubarb and cut into pieces. Dust the fruit pieces with 25 g flour. Cream together the fat, sugar, 1 packet of vanilla sugar and lemon zest. Fold in the eggs a little at a time. Add semolina to the egg-fat mixture and fold in. Combine remaining flour and baking powder and stir into egg mixture with milk. Fold in rhubarb.

Grease a shallow gratin dish. Pour the batter into the baking dish. Bake in a heated oven at 150 °C for 50 to 60 min. until golden brown. 3.

In the meantime, rinse and clean the strawberries. Set aside a few strawberries for decoration. Crush the remaining strawberries and fold in 2 packets of vanilla sugar. Serve the strawberry sauce with the rhubarb puree. Decorate with remaining strawberries and perhaps lemon balm.

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