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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 hr 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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    Serves: 6-8



    Units: US | Metric



    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


      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'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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    • on November 22, 2002


      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.

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    • on July 21, 2008


      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.

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    Read All Reviews (4)


    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
    Total Fat 42.4 g
    Saturated Fat 13.5 g
    Cholesterol 20.3 mg
    Sodium 250.9 mg
    Total Carbohydrate 78.6 g
    Dietary Fiber 2.1 g
    Sugars 33.8 g
    Protein 6.3 g

    The following items or measurements are not included:

    crushed pineapple

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