1. preheat oven to 425. 2. split the vanilla bean pod and scrap out the insides with a knife. 3. in a saucepan add vanilla innards, pod, rhubarb, the 3/4 cup sugar, water, 4. cook over low heat 20 minutes. 5. stir in 2 tablespoons butter and lemon juice. 6. remove vanilla pod. 7. Combine eggs, half and half, flour and 2 tablespoons sugar in a blender. 8. divide 6 tablepoons butter and melt. 9. add to 2 oven safe skillets. 10. pour batter into skillets. 11. bake 20 minutes. 12. serve rhubarb compote over tops of pancakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
