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    You are in: Home / Baking / Rhubarb-Pineapple Pie Recipe
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    Rhubarb-Pineapple Pie

    1/1 Photo of Rhubarb-Pineapple Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Chuck in Killbuck's Note:

    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".

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    Ingredients:

    Serves: 6-8

    Yield:

    pie

    Units: US | Metric

    PIE CRUST

    Directions:

    1. 1
      Makes one 9" pie.
    2. 2
      Preheat oven to 350 degrees.
    3. 3
      Mix pie crust, roll it out and place in pie pan.
    4. 4
      Slice rhubarb and place in the pie crust.
    5. 5
      Sprinkle sugar over the rhubarb and pour spread the pineapple over the sugar.
    6. 6
      Roll out the top crust and cover the pie.
    7. 7
      Bake at 350 degrees until the top is golden brown in color, approx.
    8. 8
      50 min.
    9. 9
      Let cool and serve with whip cream if desired.

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    Ratings & Reviews:

    • on September 09, 2002

      55

      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!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2002

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2008

      45

      This was the hit of our weekend BBQ! Used Shake-A-Pie Crust 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Rhubarb-Pineapple Pie

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 714.1
     
    Calories from Fat 381
    53%
    Total Fat 42.4 g
    65%
    Saturated Fat 13.5 g
    67%
    Cholesterol 20.3 mg
    6%
    Sodium 250.9 mg
    10%
    Total Carbohydrate 78.6 g
    26%
    Dietary Fiber 2.1 g
    8%
    Sugars 33.8 g
    135%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    crushed pineapple

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