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GET READY FOR EASTER WEEK: RHUBARB POPOVER PIE

Easter is Sunday. Whether you're hosting an intimate family brunch or are headed to a larger potluck/egg hunt event, we've shared recipes this week to get you hopping for the holiday. Today's Easter dessert idea comes from Taste of Home magazine.

INGREDIENTS

1/2 cup all-purpose flour

1/4 teaspoon salt

2 eggs

1/2 cup 2 percent 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

Get full directions here.

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