2 eggs
3/4 cup milk
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dried thyme, or 1 teaspoon fresh
2 slices bacon, cut in 1/2-inch pieces
1 1/2 cups 1/2-inch-diced rhubarb
1/4 cup packed light-brown sugar

In a blender, combine the eggs, milk, flour, salt and thyme. Process until smooth. Set aside for 30 minutes.

Preheat oven to 425 F. Slowly fry the bacon in a 10-inch, ovenproof pan (cast-iron is ideal). Remove bacon from pan and drain on paper towels. Reheat rendered bacon fat until sizzling, then pour batter from blender into pan. Scatter the rhubarb over batter, then sprinkle with the brown sugar and bacon.

Bake in preheated oven for 25 to 30 minutes, until crust is nicely browned. Cut in wedges and serve alongside any roasted meat or poultry.

Makes 6 to 8 servings.

— Recipe from "Rhubarb Renaissance," by Kim Ode (Minnesota Historical Society Press, 120 pages, $16.95).