RHUBARB POPOVER PIE
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.
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Minna McLeod
[email protected]This pie was delicious! The rhubarb and sweet filling were the perfect combination, and the popover crust was light and flaky.
Sunny sunny
[email protected]I followed the recipe exactly and my pie turned out great! The popover crust was perfect and the rhubarb filling was delicious. I will definitely be making this pie again.
Ms Riba
[email protected]This pie was a bit too sweet for my taste, but overall it was still good. The popover crust was light and airy, and the rhubarb filling was tart and flavorful.
Rita Opoku
[email protected]I'm not a huge fan of rhubarb, but this pie was actually really good! The popover crust was a nice change from a traditional pie crust, and the filling was tangy and flavorful.
fanele dlamini
[email protected]This was a great recipe! The pie was easy to make and it turned out perfectly. The rhubarb and sweet filling were delicious, and the popover crust was light and flaky.
dorji pelzom
[email protected]This pie was delicious! I loved the tartness of the rhubarb and the sweetness of the filling. The popover crust was also a nice touch.
olumo clement
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The rhubarb and sweet filling are the perfect combination, and the popover crust is always light and airy.
Gautam Bhai
[email protected]This pie was a hit at my party! Everyone loved the unique flavor combination of rhubarb and sweet filling. The popover crust was also a big hit.
Remas Mohamed
[email protected]The popover crust was a bit tricky to make, but it was worth the effort. The pie was light and airy, and the rhubarb filling was tart and flavorful.
Buang
[email protected]This was my first time making a popover pie, and it turned out great! The instructions were easy to follow and the pie was delicious. I'll definitely be making this again.
Guillermina Hodge Castro
[email protected]Not a huge fan of rhubarb, but this pie was actually really good! The popover crust was a nice change from a traditional pie crust, and the filling was tangy and flavorful.
Great Line
[email protected]Followed the recipe exactly and it turned out great! The only thing I would change is to use a bit less sugar in the filling, as it was a bit too sweet for my taste.
NAEEM AHMED KHAN
[email protected]This rhubarb popover pie was a delightful surprise! The combination of tart rhubarb and sweet filling was perfectly balanced, and the popover crust was light and airy. I'll definitely be making this again!