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Rhubarb Popover Pie Recipe

Rhubarb Popover Pie Recipe photo by Taste of Home

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This fabulous spring breakfast "pie" is also delicious when pineapple or even fresh strawberries are mixed in with the rhubarb filling. Yum!—Patricia Kile, Elizabethtown, Pennsylvania.

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Rhubarb Popover Pie Recipe

Prep: 25 min. Bake: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1/2 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1/2 cup 2% milk
2 tablespoons butter
FILLING:
1-1/2 cups sliced fresh or frozen rhubarb, thawed
1/2 cup canned pineapple chunks
1/3 cup butter, cubed
1/2 cup packed brown sugar
Whipped cream or vanilla ice cream, optional

Directions

In a large bowl, combine flour and salt. In another bowl, whisk eggs and milk.
Place butter in an 9-in. pie plate; heat in a 425° oven for 3-5 minutes or until butter is melted. Meanwhile, stir egg mixture into dry ingredients just until moistened.
Carefully swirl the butter in the pan to coat the sides and bottom of pan; add batter. Bake at 425° for 16-20 minutes or until puffed and golden brown.
Meanwhile, in a large skillet, saute rhubarb and pineapple in butter until rhubarb is tender. Stir in brown sugar; bring to a boil over medium heat, stirring constantly. Pour into the center of puffed pancake; cut into six wedges. Serve immediately with whipped cream if desired. Yield: 6 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece (calculated without whipped cream) equals 279 calories, 16 g fat (10 g saturated fat), 109 mg cholesterol, 239 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Popover Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p157

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Rhubarb Popover Pie

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Reviewed on Apr. 09, 2013 by Prov3

rated 6

Reviewed on Apr. 20, 2012 by redcow

This goes together very fast. The dough part sure does puff up. My filling was very thick, then I probably used extra rhubarb. I used frozen rhubarb from the freezer to get it used up, but thawed first. Waiting for my rhubarb to get big enough this spring so I can make it again.

Reviewed on Apr. 16, 2012 by andi99

I had never made a popover before, it turned out great. I am guessing that I didn't cook the pineapple/rhubarb sauce long enough. The flavor was good, it wasn't very pretty and was too runny.