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

    Pineapple Rhubarb Crumble Pie. Photo by Pink_Diamond

    1/1 Photo of Pineapple Rhubarb Crumble Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    25 mins

    50 mins

    Brooke the Cook in WI's Note:

    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!

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    Units: US | Metric



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

    Ratings & Reviews:

    • 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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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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