Rhubarb-Pineapple Pie

READY IN: 1hr 20mins
Recipe by Chuck in Killbuck

I hadn't eaten rhubarb in about 15 years and then my neighbor brought me over a piece of this pie. I'm hooked on rhubarb again. LOL! As they say. "It's soooo good".

Top Review by Cindy Lynn

The following review was recorded "live" during a game we are playing on the boards: ummm, this is delicious! I thought with a cup of sugar, it would be too sweet, but it's not at all. It is runny; a little flour would thicken it up a little. The crust was difficult to work with, but tastes delicious too. I will certainly make this again. I may try my favorite pie crust recipe next time and see which I prefer. I've got to get another piece of this...I sure hope the girls decide to be too persnickety to try this one tomorrow...it'll leave that much more for me... :-)) ummmm ummmm yummmmmy! update...DH just woke up...and he's in to "My Pie"! Oh no...and he gave it 5 *s! I'm going to have to share...and he says that he's sure I didn't freeze enough rhubarb for this winter. Thanks for posting this recipe Chuck!!!!

Ingredients Nutrition

Directions

  1. Makes one 9" pie.
  2. Preheat oven to 350 degrees.
  3. Mix pie crust, roll it out and place in pie pan.
  4. Slice rhubarb and place in the pie crust.
  5. Sprinkle sugar over the rhubarb and pour spread the pineapple over the sugar.
  6. Roll out the top crust and cover the pie.
  7. Bake at 350 degrees until the top is golden brown in color, approx.
  8. 50 min.
  9. Let cool and serve with whip cream if desired.

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