Gluten Free Rhubarb Schmarrn (Austrian Torn Pancakes with Rhubarb)

Gluten Free Rhubarb Schmarrn is a delicious twist on the traditional Austrian dish "Kaiserschmarrn". The tartness of the rhubarb adds a refreshing contrast to the sweetness of the dish. Rhubarb Schmarrn is a perfect springtime treat and makes a delicious lunch or dessert. Serve with a dusting of powdered sugar and some roasted strawberry rhubarb compote.

Jump to:

• Recipe Ingredient Notes
• What is Schmarrn?
• Preparing Rhubarb for the Schmarrn
• How to make Rhubarb Schmarrn
• How to serve Gluten Free Rhubarb Schmarrn
• FAQ - Gluten Free Rhubarb Schmarrn
• Join my Gluten Free Community!
• Note about Salt in my Recipes
• Baking in grams
• Note about Ovens and Oven Temperatures
• Substitutions and Modifications
• More Gluten Free Recipes to try
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Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Rhubarb Schmarrn Recipe with King Arthur Measure for Measure, Cup4Cup, Bob's Red Mill, and my gluten-free flour blend. All 4 flour blends did work great but the raw batter made with Cup4Cup appeared to be gummy but cooked up just fine. I believe its high starch content causes this.

Rhubarb: Look for rhubarb stalks that are brightly colored, whether they're red, pink, or green, depending on the variety. The stalks should be firm and crisp, indicating freshness. Thicker stalks tend to be more mature and might have a stronger flavor and more tart, while thinner stalks are usually more tender and sweeter.

Lemon: A little lemon zest and freshly squeezed lemon juice bring out the flavor and sweetness of the rhubarb.

Milk: Any percentage of milk or non-dairy milk works in this Schmarrn Recipe.

What is Schmarrn?

"Schmarrn" (often spelled "Schmarren") is a term used casually in German-speaking countries, particularly in Austria and Bavaria, to describe something messy or disordered. It can refer to a variety of things, from a messy room to a chaotic situation. The term is informal and is often used in a lighthearted or humorous context.

When it comes to food, "Schmarrn" refers to shredded or torn pancakes, such as Kaiserschmarrn, a popular Austrian dessert. The shredded pancakes are typically served with powdered sugar, fruit compote, or preserves. Clarly the name "Schmarren" in this context may refer to the torn, irregular appearance of the pancakes.

Preparing Rhubarb for the Schmarrn

Preparing rhubarb for this gluten-free rhubarb schmarrn is simple.

1. First, wash the rhubarb stalks under cold water and dry them with a paper towel. Remove both ends and any leaves as they are toxic.
2. Slice the stalks into small pieces, about ½ inch in length.
3. Add the sliced stalks to a small bowl and toss them with some granulated sugar and lemon juice. You can even add some lemon zest if you like.
4. In a sautee pan melt some butter. Once melted add the rhubarb and sautee for 2-3 minutes over medium-low heat until it starts to soften. Remove the pan from the heat and allow the rhubarb to cool while you prepare the Schmarrn Batter.

How to make Rhubarb Schmarrn

To make this gluten free rhubarb schmarren recipe, one starts with a light and airy pancake batter. Unlike traditional American pancakes, there's no baking powder added, as the whipped egg whites are responsible for the fluffy texture. The pancake is then baked in the oven, ripped into bite-sized pieces with two forks or wooden spatulas, and dusted with powdered sugar for a delicious finish.

I use a 10" cast iron skillet and an electric hand mixer to make this recipe.

1. Start by preheating the oven to 375F. Make sure you have an oven-proof skillet ready.
2. Separate the eggs and place the 2 egg whites in the clean bowl of a stand mixer fitted with the whisk attachment or mixing bowl. Add the egg yolks to a separate mixing bowl and set aside.
3. Whisk the egg whites together with granulated sugar and a pinch of salt for a couple of minutes until they form stiff peaks. They will be glossy and shiny, almost creamy. Overmixed egg whites appear dull and dry, so be careful not to overdo it. Set aside for later use.
4. Retrieve the bowl with the egg yolks. Add the zest of half a lemon, milk, and a generous teaspoon vanilla extract. Whisk until fully combined. Add the gluten free multi purpose flour and kosher salt and whisk until smooth.
5. To the schmarrn batter, add about ⅓ of the beaten egg whites and fold them in gently. This will help to loosen up the batter. Then, add the remaining egg whites to the mixture and fold them in carefully until the batter becomes light and airy. It's okay if you can see some streaks of egg whites remaining visible in the batter.

6. Fold the sauteed rhubarb into the schmarrn batter. If there is some liquid in the pan you can add it to the batter if you like. You can also reserve it and drizzle the finished rhubarb schmarrn with it (my preferred way of doing it)
7. Take an oven-safe skillet and add approximately 2 teaspoons of butter to it. Melt the butter over medium-low heat, and then pour the gluten-free schmarrn batter into the skillet.
8. Cook the schmarrn at a medium heat for 2 minutes before transferring the skillet to the preheated oven.
9. Bake the Austrian pancake in the oven for about 15 minutes or until it appears to be set and firm. After that, carefully remove the skillet from the oven and place it back on the burner. Using a knife or a spatula, divide the giant pancake into quarters.

10. Carefully flip each quarter over and return the schmarrn to the oven for an additional 10 minutes.
11. Remove the schmarrn from the oven. Be careful with the hot pan. Using two forks or spoons, tear the pancake into bite-sized pieces. If you're concerned about your skillet, you can also use wooden utensils or even your fingers, but be careful not to burn yourself.
12. Sprinkle the schmarrn with a little sugar and add a few more dabs of butter to the pan. Turn up the heat of the pan. Using a spatula, flip the sugared Schmarrn pieces allowing them to caramelize. Caramelizing the Schmarrn adds a delicious flavor, and gives it a golden brown color and texture to the dish.
13. Once the sugar has melted (usually within just 30 seconds or less), promptly take the Schmarrn off the heat.
14. Dust the Gluten Free Rhubarb Schmarrn with powdered sugar and serve right away.

How to serve Gluten Free Rhubarb Schmarrn

Gluten Free Schmarrn tastes best when served warm and fresh. Although you can prepare the batter beforehand, it's not advisable to pre-cook the dish. The delicate and airy texture of the rhubarb schmarrn is best right after cooking.

Serve the Rhubarb Schmarrn with a side of fruit compote such as apple sauce or my roasted strawberry rhubarb compote.

Should you happen to have leftovers, store them in an airtight container in the fridge. You may reheat them in a skillet with some butter, warm them in the microwave or enjoy them at room temperature. (I don't really know how to rewarm Kaiserschmarrn... I never experienced leftovers). Reheating can make the texture less fluffy and denser.

FAQ - Gluten Free Rhubarb Schmarrn