Yesterday my husband and I went downtown to the strip district, bottom line my favorite place to bike and market shop in the warmer months. One of my favorite kitchen stores had a popover pan half off. Yahtzee only $10.99!  I was so excited, I’ve been wanting a popover pan for 2 years. Today, I had to make something with it! Savory or sweet decisions, decisions. I debated for a while but after pruning the brushes and doing yard work yesterday I noticed my rhubarb plants were starting to grow. They reminded me I have a few frozen bags of rhubarb in the freezer. 

Yields mini 10 popovers

Ingredents:

1/2 cup buckwheat flour

1/2 cup AP flour

1 cup skim milk

2 large eggs

1 tsp blood orange zest

1/2 tsp pure vanilla extract 

1/4 cup kosher salt

1/2 Cup raw sugar plus 1 tsp

1 cup of fresh rhubarb or frozen (thawed and excess water removed) 

Pre directions

Preheat oven to 375. Cooking spray 10 of the 12 popover vessels. 

Place tsp of raw sugar with rhubarb and toss to coat and set aside.

Directions:

1. Whisk skim milk, orange zest, vanilla, and eggs together to fully incorporate.

2. Add buckwheat, flour, salt, sugar. Whisk to fully incorporate. 

  

3. Place batter evenly amongst 10 popover vessels pre cooking sprayed with Pam or alternative. Top batter  with rhubarb 1 to 2 TB. Bake at 375 for 30 to 32 minutes. 

Remove from oven and enjoy! 

   Dust with powder sugar if you desire or homemade rhubarb jam.