Rhubarb Popover Style Pancake
Posted: Mon Apr 16, 2012 9:59 pm
Rhubarb Popover Style Pancake
Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon salt
2 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
Preparation:
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.
Nutritional Facts 1 piece (calculated without whipped cream) equals 279 calories, 16 g fat (10 g saturated fat), 109 mg cholesterol, 239 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon salt
2 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
Preparation:
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.
Nutritional Facts 1 piece (calculated without whipped cream) equals 279 calories, 16 g fat (10 g saturated fat), 109 mg cholesterol, 239 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.