Title: Rhubarb Popover Pie
Categories: Pineapple Pie Dessert
Yield: 6 Servings

2		Eggs
3/4	c	Milk
3/4	c	Flour
1/2	ts	Salt
1/4	c	Butter
1 1/2	c	Fresh rhubarb, cut in 3/4-inch slices
1/2	c	Canned pineapple chunks, drained
		Brown Sugar Syrup
1	pt	Vanilla ice cream

BROWN SUGAR SYRUP: Melt 1/2 cup butter. Stir in 1 cup brown sugar (firmly packed, making a thick syrup. Serve at once.

Beat eggs and milk; add flour and salt. Beat until smooth. Put butter in 9-inch pie plate and heat in oven until it bubbles. Immediately pour in batter. Combine rhubarb abd pineapple and drop in center of batter, within about 2 inches of pan edges. Bake in hot oven (425 F) 25 minutes, or until batter is puffed and brown. Immediately cut into 6 wedges. Serve topped with a big spoonful of Brown Sugar Syrup and a small scoop of vanilla ice cream.

Makes 6 servings.

[ FARM JOURNAL Complete Pie Cookbook; 1965 ]

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