Rhubarb Popover Pie Recipe

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Rhubarb Popover Pie Recipe
Rhubarb Popover Pie Recipe photo by Taste of Home
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Rhubarb Popover Pie Recipe

Read Reviews
3 3 4
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

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

Nutritional Facts

1 piece: 279 calories, 16g fat (10g saturated fat), 109mg cholesterol, 239mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 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
  1. In a large bowl, combine flour and salt. In another bowl, whisk eggs and milk.
  2. 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.
  3. 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.
  4. 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.
Originally published as Rhubarb Popover Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p157

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MY REVIEW
Prov3 User ID: 7218732 110450
Reviewed Apr. 9, 2013

"rated 6"

MY REVIEW
redcow User ID: 47124 130354
Reviewed 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."

MY REVIEW
andi99 User ID: 6166145 188986
Reviewed 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."

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