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

    Average Rating:

    4 Total Reviews

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    • 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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    • on June 19, 2004

      Personally I didn't prepare this pie, but Chef sheerkerry here at Zaar did, and shared it with me. I really liked it, it was different. sheerkerry didn't have crushed pineapple, so she used canned pineapple chunks, which still tasted good . I think even canned pineapple tidbits, would be a great substitute for the crushed pineapple also. By the way, I'm sure Chuck said once, ( in 'Everything Else ) that he used 1-(16 oz.) can of the crushed pineapple, ( drained ) for this recipe. "Thanks for the recipe, Chuck"!

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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
    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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