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

    Pineapple Rhubarb Pie. Photo by LUv 2 BaKE

    1/2 Photos of Pineapple Rhubarb Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Lainey6605's Note:

    Make your own pie crust or use a refrigerated pie crust if you are in a hurry. This pie is delicious with fresh or frozen rhubarb.

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    Units: US | Metric


    1. 1
      In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
    2. 2
      Line a 9-inch pie plate with bottom pastry.
    3. 3
      Add the filling.
    4. 4
      Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
    5. 5
      Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.

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    Ratings & Reviews:

    • on June 28, 2008


      Who would have thought pineapple and rhubarb? Delicious! the pie held together great when cut and was the perfect consistancy. I did use quite a bit less sugar but I find that I have to do that with rhubarb recipes a lot. This is a really great pie. I love the flavours. Thanks! Reviewed during ZWT 4.

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


    Nutritional Facts for Pineapple Rhubarb Pie

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 620.5
    Calories from Fat 199
    Total Fat 22.2 g
    Saturated Fat 5.5 g
    Cholesterol 0.0 mg
    Sodium 390.9 mg
    Total Carbohydrate 103.5 g
    Dietary Fiber 4.1 g
    Sugars 67.5 g
    Protein 4.9 g

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