Rhubarb Kaiserschmarrn (Austrian Pancakes)

• 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.

butter, rhubarb, sugar, eggs, milk, vanilla, salt, lemon zest, allpurpose, sugar

Taken from food52.com/recipes/29096-rhubarb-kaiserschmarrn-austrian-pancakes (may not work)