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.
Nutrition & Diet Analysis (per serving)
782
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).