RHUBARB POPOVER PIE

Rhubarb Popover Pie image

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.

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 279 calories, Fat 16g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 239mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.