Rhubarb Pineapple Pie
A vibrant rhubarb pineapple pie combining tart rhubarb and sweet pineapple, topped with a cinnamon brown sugar crumble—perfect for summer gatherings or a comforting dessert.
Ingredients
- 2 1/2 cups fresh rhubarb, cut in 1/2-inch pieces ⓘ
- 1 1/4 cups drained pineapple ⓘ
- 3 tablespoons quick cooking tapioca ⓘ
- 1 1/4 cups sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/3 cup water ⓘ
- pastry for 9-inch 1-crust pie ⓘ
- 1/3 cup firmly packed brown sugar ⓘ
- 3 tablespoons flour ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 2 tablespoons slightly soft butter ⓘ
Instructions
- Combine rhubarb, pineapple, tapioca, sugar, salt, and water; let stand about 15 minutes.
- Fill the pie crust with the fruit mixture.
- In a separate bowl, mix brown sugar, flour, cinnamon, and butter to make the topping.
- Sprinkle the topping evenly over the fruit filling.
- Bake in a hot oven at 425°F for 35 to 40 minutes or until syrup boils with heavy bubbles that do not burst.
Tips & Substitutions
For a thicker filling, consider adding an extra tablespoon of tapioca. If fresh rhubarb isn't available, frozen rhubarb can be used; just thaw and drain any excess moisture. You can substitute pineapple with canned peaches or apricots for a different flavor profile. Serve with a scoop of vanilla ice cream for an indulgent treat, pairing beautifully with Easy Brown Sugar Cookies for dessert.
Serving Suggestions
Serve slices of rhubarb pineapple pie warm or at room temperature. It pairs well with whipped cream or a scoop of vanilla ice cream. For a delightful brunch, serve alongside Cheese Spinach Squares or fresh fruit salad. This pie can also be enjoyed with a cup of tea or coffee, making it a perfect afternoon snack.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place individual slices in a microwave for about 30 seconds or warm the whole pie in an oven at 350°F for 15-20 minutes until heated through. This will help maintain the crispness of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pineapple Pie contains roughly 504 calories, with 4g protein, 88g carbohydrates, and 17g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1017mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb in this recipe. Just make sure to thaw it completely and drain any excess moisture before mixing it with the other ingredients to avoid a watery filling.
How can I make the pie crust from scratch?
To make a pie crust from scratch, combine 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1/3 cup cold butter. Cut in the butter until the mixture resembles coarse crumbs, then add cold water, one tablespoon at a time, until the dough comes together. Roll it out to fit your pie dish.
What can I use instead of tapioca?
If you don't have quick cooking tapioca, you can substitute cornstarch or arrowroot in equal amounts. These alternatives will also help thicken the filling but may create a slightly different texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).