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Rhubarb Popover Pie

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.
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 large 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.
Nutrition Facts
1 piece: 279 calories, 16g fat (10g saturated fat), 109mg cholesterol, 239mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:
  • Prov3
    Apr 9, 2013

    rated 6

  • ProVenki
    Apr 1, 2013

    No comment left

  • redcow
    Apr 20, 2012

    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.

  • andi99
    Apr 16, 2012

    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.

  • warrenbaker
    Apr 4, 2012

    No comment left