For best results, use young, tender rhubarb stalks. Older stalks can be stringy. If the crust begins to brown too quickly, cover the edges with foil or use a pie shield during the last 15-20 minutes of baking. Let the pie cool completely before slicing to allow the filling to set properly, about 2-3 hours.
Pineapple Rhubarb Pie
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS45
Experience the delightful tang of our Pineapple Rhubarb Pie, a harmonious blend of sweet pineapple and tart rhubarb, all encased in a flaky, golden crust. This rendition skips the tapioca, letting the natural flavors shine through in every bite. Prepare for rave reviews and recipe requests!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate66 g
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Cholesterol8 mg
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Fiber3 g
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Protein4 g
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Saturated Fat6 g
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Sodium312 mg
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Sugar38 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 425 degrees F (220 degrees C). (5 minutes)
02
Step
5 mins
Press 1 pie crust into the bottom and up the sides of a 9-inch pie plate. Refrigerate the remaining crust until needed. (10 minutes)
03
Step
10 mins
In a large bowl, whisk together sugar, flour, orange zest, and salt until well combined. (3 minutes)
04
Step
10 mins
In a medium bowl, combine rhubarb and pineapple; gently stir into the sugar mixture until evenly coated. (5 minutes)
05
Step
47 mins
Pour the rhubarb-pineapple mixture into the prepared pie crust; dot the top with butter pieces. Top with the remaining pie crust; crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. (10 minutes)
06
StepBake in the preheated oven until the crust is golden brown and the rhubarb is tender when pierced with a fork, 45 to 50 minutes.
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RECIPE REVIEWS
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Please Rate
Abraham Gorczany
Jun 18, 2025I followed the recipe exactly, and it was delicious! I will definitely be making this again.
Nelson Witting
May 15, 2025My rhubarb was a bit tough, so I pre-cooked it slightly before adding it to the pie. It worked great!
Tyshawn Balistreri
Apr 13, 2025The crust turned out perfectly golden brown and flaky. Thank you for sharing this recipe!
Dejuan Cremin
Mar 19, 2025The pie was a little tart for my taste, so I added a bit more sugar. It was perfect!
Kaylin Renner
Mar 6, 2025I love that this recipe doesn't use tapioca. It's a simpler and cleaner taste.
Orie Townebrekke
Feb 28, 2025This is now my go-to rhubarb pie recipe!
Kiera Nienow
Feb 21, 2025I've made this recipe twice now, and it's become a new favorite. The orange zest adds a lovely touch.
Gregg Colepowlowski
Dec 15, 2024This pie was a huge hit at our family gathering! The combination of pineapple and rhubarb is genius.