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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%
detailed view... how is this calculated?

Rhubarb Pineapple Custard Pie

Recipe #168203 | 1¼ hours | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Leslie~
May 16, 2006

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!

SERVES 8 , 1 pie (change servings and units)

Ingredients

2 1/2 cups rhubarb, cut in 1-inch pieces
1 cup chopped fresh pineapple
1 cup white sugar
2 tablespoons butter
1 egg
2 tablespoons flour
1 uncooked pie shell

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~!!

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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!!

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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.

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