Rhubarb Pineapple Custard Pie

"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!"
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:
1hr 5mins
1 pie




  • Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
  • Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
  • Strain rhubarb well.
  • With wooden spoon, add pineapple and rhubarb to batter and mix.
  • Pour into uncooked pie shell.
  • Mix topping ingredients with a fork and sprinkle over uncooked pie.
  • Bake at 375° for 50-60 minutes or until set.
  • Top with whipped cream if desired.

Questions & Replies

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  1. 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.
  2. 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~!!
  3. 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!!
  4. 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.


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