Rhubarb Popover Pie

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup 2% milk
• 2 tablespoons butter
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• FILLING:
• 1-1/2 cups sliced fresh or frozen rhubarb, thawed
• 1/2 cup canned pineapple chunks
• 1/3 cup butter, cubed
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• 1/2 cup packed brown sugar
• Whipped cream or vanilla ice cream, optional

Directions

• 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.