Best 2 Rhubarb Popover Pie Recipes

Indulge in a symphony of flavors with our delightful Rhubarb Popover Pie, a culinary masterpiece that harmonizes the tartness of rhubarb with the buttery, flaky crust and the airy, cloud-like popovers. This extraordinary dish is a delightful blend of textures and flavors that will tantalize your taste buds.

Our comprehensive guide features not one, but three delectable variations of this exceptional pie. Begin your culinary journey with the classic Rhubarb Popover Pie, a timeless recipe that showcases the natural goodness of rhubarb. For those seeking a hint of sweetness, the Strawberry Rhubarb Popover Pie offers a vibrant twist, combining the tartness of rhubarb with the juicy sweetness of strawberries. And for a unique savory experience, try the Rhubarb and Bacon Popover Pie, where the smokiness of bacon complements the rhubarb's tanginess, creating a harmonious balance of flavors.

Each variation is meticulously crafted with step-by-step instructions, ensuring that home bakers of all skill levels can achieve perfect results. From preparing the tender, flaky crust to creating the light and airy popovers, our guide will lead you through the process with precision and ease.

Let's cook with our recipes!

FRESH RHUBARB PIE

Fresh Rhubarb Pie image

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Provided by Carol

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

Ingredients

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g

PERFECT RHUBARB PIE

Perfect Rhubarb Pie image

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg, room temperature
2 teaspoons cold water
Dough for double-crust pie
1 tablespoon butter

Steps:

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

For the best results, use fresh rhubarb. If using frozen rhubarb, thaw it completely before using.
Be sure to drain the rhubarb well after cooking. This will help prevent the filling from being too watery.
If you don't have a popover pan, you can use a regular muffin tin. Just fill the muffin cups about 2/3 full.
You can add a streusel topping to the popovers if desired. To make a streusel topping, combine 1/2 cup flour, 1/4 cup sugar, and 1/4 cup butter in a bowl. Use your fingers to work the ingredients together until they resemble coarse crumbs.
Serve the popovers warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Rhubarb popover pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet and tart rhubarb with the light and fluffy popovers is sure to please everyone at your table. So next time you're looking for a special dessert, give this rhubarb popover pie a try.