Rhubarb-Pineapple Pie

"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"."
Rhubarb-Pineapple Pie created by Brooke the Cook in
Ready In:
1hr 20mins
1 pie




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

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  1. Brooke the Cook in
    Rhubarb-Pineapple Pie Created by Brooke the Cook in
  2. Brooke the Cook in
    This was the hit of our weekend BBQ! Used recipe#45268 for the crust like I usually do. I didn't think 4 stalks of rhubarb would be anywhere near enough for this pie - I used quite a few more stalks (didn't bother to count) until I had about 3 cups worth of chopped rhubarb, then I combined it with a bit of cornstarch to address the runny-ness that Cindy Lynn mentioned. I only had one crust, so I put a crumble on top made of brown sugar, oats, flour and butter. The end taste was surprisingly tropical and every crumb was gobbled up.
  3. Cindi Bauer
    Personally I didn't prepare this pie, but Chef sheerkerry here at Zaar did, and shared it with me. I really liked it, it was different. sheerkerry didn't have crushed pineapple, so she used canned pineapple chunks, which still tasted good . I think even canned pineapple tidbits, would be a great substitute for the crushed pineapple also. By the way, I'm sure Chuck said once, ( in 'Everything Else ) that he used 1-(16 oz.) can of the crushed pineapple, ( drained ) for this recipe. "Thanks for the recipe, Chuck"!
  4. Sandaidh
    I'd never had rhubarb until I had it in this pie. What an excellent introduction, and cooked by the original chef, Chuck's neighbor. I look forward to having it again.
  5. 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!!!!



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