Rhubarb Popover Pie Recipe

Name: Rhubarb Popover Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 425u00b0 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 425u00b0 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.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/4 teaspoon salt, 2 large eggs, 1/2 cup 2% milk, and more.

Yes, Rhubarb Popover Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Popover Pie

How did you like this recipe?

Frequently Asked Questions