Pineapple Rhubarb Crumble Pie

"This is a surprisingly different (and good) rhubarb pie. It's very tropical like and super easy to put together! I always use recipe#45268 for my pie crust and it comes out perfect every time!"
photo by queenbeatrice photo by queenbeatrice
photo by queenbeatrice
Ready In:
1hr 15mins




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

Questions & Replies

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  1. This was such a treat, sweet and tart. I found the perfect rhubarb recipe ;) Will make again, thanks for sharing :)
  2. 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!
  3. 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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