By ~Leslie~ on May 16, 2006
Photo by Mrs Goodall
Photo by Mrs Goodall
"Rhubarb and Pineapple? YES! The sweetness of the pineapple really offsets the rhubarb in this delicious pie set in a creamy filling. Fresh pineapple works best, but canned will do the trick if it's all you have on hand. Hope you enjoy!"
Serving Size: 1 (129 g)
Servings Per Recipe: 8
"I loved the flavor, but wouldn't add the topping next time. Guess I just don't have that much of a sweet tooth. I prefer the crunchy topping that the custard forms as it bakes. Mine took a bit longer to bake- but my oven may be off. Seems noone else had time issues. Will definately make again. Added a touch of nutmeg."
"DH is standing over me, ensuring that I give this 5 stars!! We both loved it. It tastes fabulous, the combo of pineapple and rhubarb is sweet and tart. Very easy to make and the recipe is written well. I was worried that there would not be enough topping, and I was wrong, it was perfect, and I wouldn't change a thing! Thanks ~Leslie~!!"
"A wonderful pie!! I loved the idea of the combo of pineapple and rhubarb. We like to keep fresh pineapple in our house pretty much year round, and I love when rhubarb comes into season and I am able to find it fresh. in this recipe the pineapple almost melts completely into the custard; and the creaminess with the tender rhubarb chunks is delicious!! The instruction is straight forward, easy to follow and the result is a to die for good pie!! Thank you Leslie for a lovely treat!! I can't wait to share this with my Mother who is the biggest fan of rhubarb on earth!!"
"I choose this as one of my picks for the Australia/New Zealand recipe swap #4. I choose this one because I had several pounds of rhubarb in my freezer and this looked really good. I have never used a rhubarb/pineapple combo before. This is delicious! I really like the custard type filling for a fruit pie. And my whole family,(all 8 of us) gave this pie the thumbs up. I will be putting this in my recipe box. A first class recipe."