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Nutrition Facts
Serving Size 1 pie 1452g Recipe makes 1 pie)
Calories 1370
Calories from Fat 14		(1%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 20mg		0%
Potassium 1654mg		47%
Total Carbohydrate 346.0g		115%
	Dietary Fiber 13.8g	55%
	Sugars 294.5g
Protein 9.0g		18%
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By: Lady of shallot

Rhubarb Pineapple Pie....different and Delicious!

Recipe #101988 | 1¼ hours | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: ~Leslie~
Oct 14, 2004

This is a yummy pie that is so easy to make, just a few steps. It's nice to take to pot lucks or church events because it is so different. From the Company's Coming Cookbook series. Hope you enjoy!

1 pie (change servings and units)

Ingredients

1 1/4 cups sugar
1/4 cup all-purpose flour
3 1/4 cups thinly sliced rhubarb
14 ounces crushed drained pineapple
pastry for double-crust pie
1/2 teaspoon granulated sugar

Directions

1
In large bowl measure 1st amount of sugar and flour, stir.
2
Add rhubarb and pineapple, stir.
3
Pour fruit mixture into unbaked pie shell.
4
Moisten pastry rim and cover with top crust.
5
Cut slits in top crust to let steam escape.
6
Sprinkle with remaining sugar.
7
Bake in 350° oven on bottom rack for 50- 60 minutes until browned and rhubarb is cooked.

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Featured Reviews for This Recipe

From: Wish I Could Cook

On May 17, 2009

This is fantastic and soooooo easy! This is going to be my new summer pie recipe! Can't think of a thing to change...

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From: Linorama

On Aug 14, 2008

DD made this pie for us and it's fabulous! When she took her first taste she immediately thought "sunshine." I agree - it's such a bright flavor, and a perfect blend of the the rhubarb and pineapple.

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From: Domestic Goddess

On Aug 15, 2006

Leslie, this was an awesome tasting pie! I added 2 well drained (8 ounce) cans of crushed pineapple, plus when I added the rhubarb, my 3 (1 cups) of rhubarb, were (slightly heaping) 1 cups each. I also topped the pie crust with 1 tsp. of the granulated sugar (instead of the 1/2 tsp.) I baked the pie for 55 minutes, and lined the outer crust w/foil before baking, then I removed the foil 20 minutes before the pie was done. Leslie, thanx for the wonderful pie recipe. I'll definitely be making this pie several times during the Summer months.

2 people found this review helpful

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From: Thorsten

On Jun 27, 2006

I've never had the combination of rhubarb and pineapple in a pie. It is awesome. I love this pie, because it is easy to make, made fast and such a sweet treat. I've used Martha Stewarts Foolproof Pie Crust for the pie crust, which I prepare in advance and it works great. The addition of flour made the filling a little more sticky. I cut the rhubarb and pinapple into similar sized pieces. After 60 minutes of baking the rhubarb was done, but still just that little firm as I loved it. A wonderful pie and a gorgeous dessert or afternoon treat.

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