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    You are in: Home / Recipes / Pineapple Rhubarb Crumble Pie Recipe
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    Pineapple Rhubarb Crumble Pie

    Average Rating:

    3 Total Reviews

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    • on June 23, 2010

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

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    • on May 22, 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!

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    • on May 01, 2009

      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!

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    Nutritional Facts for Pineapple Rhubarb Crumble Pie

    Serving Size: 1 (185 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 344.7
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 4.6 g
    Cholesterol 11.4 mg
    Sodium 156.3 mg
    Total Carbohydrate 57.3 g
    Dietary Fiber 2.8 g
    Sugars 34.6 g
    Protein 3.4 g

    The following items or measurements are not included:

    Splenda granular

    Splenda granular


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