Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

This is a surprisingly different (and good) rhubarb pie. It's very tropical like and super easy to put together! I always use Shake-A-Pie Crust for my pie crust and it comes out perfect every time!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Combine rhubarb and cornstarch, set aside.
  3. Roll out pie crust into 8 inch pie plate.
  4. Pour rhubarb and cornstarch mixture into prepared crust.
  5. Combine sugar and Splenda; sprinkle over rhubarb mixture.
  6. Top evenly with drained pineapple.
  7. Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
  8. Sprinkle topping over pineapple.
  9. Cover edges of pie with foil and bake at 350 for 25 minutes.
  10. Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
  11. Cool completely on wire rack. Store leftovers in fridge.


Most Helpful

This was such a treat, sweet and tart. I found the perfect rhubarb recipe ;) Will make again, thanks for sharing :)

queenbeatrice June 23, 2010

Oh my goodness, this is just wonderful! How unique and tasty. My family loved it and I will definitely be making it again. I made exactly as stated except used sugar in place of Splenda. Thanks for sharing!

Lainey6605 May 22, 2010

Made for Everyday is a Holiday Tag. Rhubarb is one my favorite spring fruits and this was a nice change from Strawberry Rhubarb pie. Because I eat gluten free I made this without a pie shell - much like a crisp. I didn't have enough rhubarb to make the entire filling recipe, so I only made half, but use the entire topping recipe. I also subbed regular sugar for the Splenda because I've not had good luck combining Splenda with gluten free flours. Anyway, this was good and when I have a little more time, I'll try this as a regular pie. Thanks for posting this Brooke!

LARavenscroft May 01, 2009

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