Rhubarb Popover Pie

• 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 425u0b0 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 425u0b0 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.

allpurpose, salt, eggs, milk, butter, frozen rhubarb, pineapple, butter, brown sugar, cream

Taken from www.tasteofhome.com/recipes/rhubarb-popover-pie/ (may not work)