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Rhubarb Pineapple Custard Pie
RECIPE BY: ~Leslie~
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!
Posted on: May 16, 2006
Ingredients
TOPPING
- 2 tablespoons packed brown sugar
- 3 tablespoons flour
- 2 tablespoons butter
Directions
1
Place rhubarb in a bowl and cover with boiling water for about 5 minutes.2
Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.3
Strain rhubarb well.4
With wooden spoon, add pineapple and rhubarb to batter and mix.5
Pour into uncooked pie shell.6
Mix topping ingredients with a fork and sprinkle over uncooked pie.7
Bake at 375° for 50-60 minutes or until set.8
Top with whipped cream if desired.
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Featured Reviews for This Recipe
From: Mrs Goodall
On May 27, 2007
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~!!
From: free-free
On May 26, 2007
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!!
From: bshemyshua
On May 5, 2007
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.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 8 servings |
||
| Calories 318 | ||
| Calories from Fat 126 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.0g | 21% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 41mg | 13% | |
| Sodium 169mg | 7% | |
| Potassium 174mg | 4% | |
| Total Carbohydrate 46.6g | 15% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 30.6g | ||
| Protein 3.2g | 6% | |
| Vitamin A 257mcg | 5% | |
| Vitamin B6 0.1mg | 2% | |
| Vitamin B12 0.1mcg | 1% | |
| Vitamin C 10mg | 16% | |
| Vitamin E 0mcg | 3% | |
| Calcium 46mg | 4% | |
| Iron 1mg | 6% | |
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