Skip links
Taste of Home Logo
Rhubarb Popover Pie


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup 2% milk
  • 2 tablespoons butter
  • 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.

Nutrition Facts

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


Average Rating:
  • Prov3
    Apr 9, 2013

    rated 6

  • 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.

© 2019 RDA Enthusiast Brands, LLC