Rhubarb Lover's Pancakes

Place rhubarb in a saucepan with enough water to cover; bring to a boil. Reduce heat to medium cover and cook until tender about 10 minutes. Remove from heat and stir 1/3 cup sugar into rhubarb mixture; set aside to cool to room temperature about 30 minutes.

Whisk flour baking powder 1 teaspoon sugar and salt together in a large bowl. Whisk milk melted butter egg and vanilla together in a cup; stir milk mixture into flour mixture to form a smooth batter. Stir 1 cup of the cooled rhubarb mixture into batter.

Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/3 cupfuls onto griddle; cook until bubbles form and edges are dry 3 to 4 minutes. Flip pancakes; cook until browned on the other side 2 to 3 minutes. Repeat with remaining batter.

Serve pancakes with remaining rhubarb sauce.