New recipes

Rhubarb and pineapple pie recipe

Rhubarb and pineapple pie recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Rhubarb pies and tarts

This is an old recipe of mine that uses fresh rhubarb and tinned pineapple and a little bit of orange zest in the filling.

4 people made this

IngredientsServes: 8

  • 1 (500g) packet ready-rolled shortcrust pastry
  • 265g caster sugar
  • 40g plain flour
  • 1/2 teaspoon grated orange zest
  • 1/8 teaspoon salt
  • 365g chopped rhubarb
  • 1/2 tin (about 250g) crushed pineapple, drianed
  • 2 tablespoons butter

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Preheat oven to 220 C / Gas 7. Line a 23cm pie tin with one layer of pastry. Refrigerate the remaining pastry until needed.
  2. In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie tin. Arrange the remaining pastry on top and crimp the edges to seal in the filling. Cut a few holes in the top of the pie to allow steam to escape.
  3. Bake in the preheated oven until the pie is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

by tanya

Substituted 2 tb tapioca flour + 1 t cornstarch instead of flour. Made it with gluten free pie crust. Used 1/2 c sugar and 1/4 c agave nectar. Amazing! Perfectly sweet and tangy!-14 Oct 2017

by sewlady003

I gave it a five even tho I modified it. I used a whole 15 ounce can of crushed pineapple and 4 cups rhubarb. I also used my own scratch recipe for the crust.Will definitely make it over and over again. It is a keeper. Thanks-04 Jun 2017

Rhubarb Pineapple Custard Pie recipes

A teacher sent me this recipe to try as everyone at school makes it. I made 2 pies today. Ve. ( more )

Grease or spray 2 large pie plate. Cut rhubarb in 1 inch chunks. Scatter rhubarb in pie plat. ( more )

"From Dickinson, North Dakota, Lila McNamara relates, 'Fresh or frozen rhubarb works equally. ( more )

In a bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let s. ( more )

Prep: 10m Cook: 45m Servs: 6

There are several rhubarb custard pies on Zaar but I didn't find any quite like this one. I. ( more )

Preheat the oven at 350 degrees F. Stir together the dry ingredients for the filling.Stir i. ( more )

This is a yummy pie that is so easy to make, just a few steps. It's nice to take to pot luck. ( more )

In large bowl measure 1st amount of sugar and flour, stir. Add rhubarb and pineapple, stir. . ( more )

Our 10 Best Rhubarb Recipes — Because It Isn’t Spring Without It

Without a doubt, rhubarb is the thing that makes me most giddy every spring. I don’t even like the color pink, and yet rhubarb’s rosey hue truly brings me joy. Once I bring home a handful of stalks, though, I tend to feel overwhelmed by the prospect of what to do with them. I want to bake a pie, crisp, and cake all at the same time and struggle to pick just one.

While some say rhubarb is best with strawberries, I love it the most when it has a chance to shine all on its own. It’s tart, almost floral notes tend to wake up my palate after a long winter. I am not picky, though: I bake and cook with it any which way until the last bunches leave the farmers market. If you, like me, get a bit weak in the knees over rhubarb, here are 10 of the very best recipes to try this spring. They range from sweet to savory, strawberry-inclusive and strawberry-exclusive — but most importantly, they are all vibrant pink celebrations of the season.

Easy Homemade Rhubarb Pie

This Easy Homemade Rhubarb Pie recipe is a wonderful way to use fresh or frozen rhubarb from your garden. Sweet and simple with just a few ingredients.


  • 3 cups Chopped Rhubarb
  • 1 can (20 Oz. Size) Crushed Pineapple, Drained
  • 1-½ cup White Sugar
  • 3 Tablespoons Quick Cooking Tapioca
  • 1 Tablespoon Lemon Juice
  • 2 Pie Crusts - Homemade Or Store Bought


In a bowl, combine chopped rhubarb, drained pineapple, sugar, tapioca, and lemon juice. Let sit 10–15 minutes.

Line a 9-inch pie plate with one crust. Press into sides.Add filling to pie crust. Top filling with second crust. Press and seal the edges and make a couple small slits into the top crust.

Bake pie at 350°F for 45–60 minutes or until filling is bubbling and crust is golden brown. (If necessary, cover edges with foil to prevent burning.)

Remove pie from oven and allow to cool. Refrigerate leftovers.

Note: You can use fresh or frozen rhubarb for this recipe. If using frozen, be sure to freeze 3 cups and thaw completely before using. Once the rhubarb has thawed, drain any excess liquid before adding to the pie ingredients.

Recipe Summary

  • Pie Dough
  • All-purpose flour, for dusting
  • 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • Crumble Topping

Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.

Use the parchment to lift and wrap dough around rolling pin carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.

Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.

Place pie in oven reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

Classic Rhubarb Custard Pie (With Crust Recipe)

This fabulous rhubarb custard pie is adapted from a vintage recipe leaflet from Washington State Rhubarb Growers. It's such a simple recipe, and if you use a frozen or ready-made pie crust, it takes no more than 15 minutes to prepare. A small amount of nutmeg adds flavor to the pie but feel free to use ground cinnamon instead.

The all-butter pie crust is easy to fix with a food processor, but you can cut prep time by about half if you make the pie with a frozen pie crust. Feel free to use frozen or homemade pastry, or use refrigerated pie pastry sheets. A rhubarb pie with a custard filling with set up nicely and you won't have to worry about fruit juices running—a common scenario with pies filled exclusively with fruit.

Serve this pie at your next cookout or take it along to a potluck dinner. This is a fantastic way to use fresh rhubarb, and your family and friends will love it. It's no wonder rhubarb was once called "the pie plant!"

How to Make Impossible Rhubarb Pie

This recipe is as easy as pie!! To make the custard and the subsequent &ldquocrust&rdquo, you add in the eggs, Bisquick, melted butter, salt, sugar, vanilla, milk, cinnamon and nutmeg all to the blender and blend it for 3 minutes.

Place the rhubarb in the greased pie dish and pour over rhubarb the custard mixture. Make up the streusel topping by cutting in the butter to more Bisquick, brown sugar and cinnamon. Then add the nuts and sprinkle on top of the rhubarb/custard.

Heat oven to 375F. The pie takes a while to bake from about 45 minutes to 55 minutes. Once it has set in the middle it is done. If it gets too brown then simply cover it at the end with foil.

So simple you won&rsquot believe it!! If you didn&rsquot add the streusel topping the rhubarb floats up to the top and is pretty like that also!!

Either way this recipe would be great served up with vanilla bean ice cream or whipped cream too.

Rhubarb-Pie VariationsRhubarb CherryPie With Rhubarb and Pineapple

A rhubarb-pie isn't strictly this fruity filling only. There are many winning combinations to choose from. Like rhubarb-chiffon? Old-fashioned rhubarb pie? How many of us haven't heard of good old rhubarb and strawberry? Here are a few more pie recipes you may like to try for a change of pace.

But first, do you use store-bought pie crust? No problem! Or, are you a master of your own unique pastry recipe? Great!

If you are still having a problem with crust recipes, I urge you to try the recipe my Mother gave me for her Mom's Never Fail Pastry that really works well with anything.

Either way, these fillings will be fine with your own brand of pie shell.

You will need enough pastry for two crusts or you can make a lattice-top

2 cups chopped rhubarb
1 large can cherry pie filling
2/3 cup white sugar
2 1/2 tsp. quick-cook tapioca
1 tblsp. sugar for sprinkling

Combine all ingredients (except tblsp. sugar)and let stand for 10 minutes. Pour into unbaked pie shell, and cover with top crust. Brush with a little bit of milk and sprinkle on the sugar.

Bake at 400 F. for 45 minutes until it browns and begins to bubble up.

Mix the above ingredients and pour into 9" pie shell.

Beat together 1 egg, 1/3 cup of sugar and 1/2 cup flour separately.

Add 1/4 tsp. salt and 3 tblsp. orange juice. Pour this mixture over rhubarb mixture. Bake at 375F for 45 minutes.

2 cans (8 oz. ea) crushed pineapple drained

Combine ingredients let stand 15 minutes and then pour into a 9" shell.

Cover the top with second shell. Trim and seal edges. Cut slits on top pastry. Bake at 350F for 45 minutes until filling is bubbly. Cool on a wire rack.

Top with ice cream or whipped cream

Sugar on top of your crust is great for decoration, but to avoid juices bubbling up through slits in the crust, sprinkle the sugar on top of your filling first before covering it with the top shell.


2 cups freshly sliced strawberries

Combine the flour and sugar. Set aside.

Place the rhubarb on top of the pie crust and sprinkle with half of the sugar and flour mixture. Repeat with the strawberries and remaining sugar mix.

Dot the top with butter, and cover with second pie shell. Seal and crimp edges. Cut slits in the top of the crust. Bake for 40 or 50 minutes at 425F.

Find out how eating just 8 strawberries per day (only 45 calories) will strengthen your memory and lead you to a healthier heart. Check out these easy strawberry recipes, nutrition information, strawberry festivals, and even a strawberry cartoon.



2 cups fresh or frozen chopped rhubarb

2 beaten egg yolks (set whites aside)

Mix the above ingredients well and pour into an uncooked 9" crust.

You can dab filling with butter and cinnamon at this point if you like to enhance the taste if you like.

Bake at 375 F for 35 minutes until batter is set.

Add 4 tsp. sugar to your egg whites and beat to make meringue.

Top your cooled pie, making sure the whites reach the edge of the shell. Bake 5 more minutes at 425 F until golden.


3 cups fresh or frozen chopped rhubarb

Over medium heat, bring ingredients to a boil until thickened. Stir continuously.

Pour into a 9" unbaked crust. Bake at 400 F for 15 minutes.

Beat 8 oz of cream cheese, 2 eggs and 1 cup of sugar until smooth. Pour over pie.

Reduce the heat to 325 F and continue baking for 35 minutes.

Chill overnight. Garnish with whipped cream.


2 1/4 cups chopped rhubarb

In a saucepan, melt the butter and add the rhubarb and 1 cup sugar. Cook on low heat until the rhubarb is tender and sugar is dissolved. Add the 2 egg yolks, and gently stir. Slowly add the flour.

Add the remaining 1/2 cup of sugar. Continue cooking on low heat until mixture has thickened. Pour into baked pie shell.

Gradually beat remaining sugar and egg whites until stiff peaks form. Spread meringue on rhubarb pie and bake 15 minutes at 300F.


Combine the above ingredients and mix well

Place into an unbaked 10" pie shell.

1 small can carnation milk

Pour this mixture over the rhubarb.

Cover this pie with a solid dough crust, or lattice strips

Bake in a 425F oven for 15 minutes, and then reduce heat to 350F and bake for 30 minutes until crust is golden.

Rhubarb self-saucing pudding

Self-saucing puddings are magical: what goes in to the oven as a dish full of batter transmogrifies into a golden-topped sponge with a deliciously saucy, gooey bottom.
Serves 6
75g unsalted butter, plus extra for greasing
800g trimmed rhubarb, cut into 2.5cm pieces
juice and finely grated zest of 2 oranges
220g caster sugar
3 medium eggs, separated
75g self-raising flour
200ml milk (ideally full fat)

1 Set the oven to 180C/350F/gas mark 4. Lightly grease a 2-litre ovenproof dish.

2 Place the rhubarb in a heavy pan with the orange juice and 3 tbsp of the sugar. Stir and simmer gently for 5–10 minutes until the fruit is partly cooked but still holds some shape, and has released lots of juice. Place a sieve or colander over a large jug. Pour in the rhubarb and juices and set aside to cool.

3 Beat together the butter, the remaining sugar and the orange zest. Add the egg yolks one at a time, beating after each. Gradually mix in the flour, 150ml of the reserved rhubarb juices and the milk, alternating each one and mixing well after each addition. Whisk the egg whites to soft peaks and fold into the batter.

4 Spread the rhubarb into the base of the prepared dish and spoon the batter on top. Bake for about 30 minutes, or until the top is firm and golden. Leave to settle for 10 minutes, then serve immediately with cold cream or ice cream.

Recipe supplied by Sue Quinn,

Pineapple and Coconut Mini Pie Recipe
Print Pineapple and Coconut Mini Pie Recipe Author: Editor Here is the cure for the tropic blues. This mini pie will bring a little of sunshine into your life. Makes approximately 4 mini pies. Ingredients Filling 1 can pineapple chunks (with juice) 2/3 cup reserved pineapple juice 4 tablespoons toasted shredded coconut 2 tablespoons maple syrup 1 tablespoon tapioca flour 1 tablespoon water 1 tablespoon finely chopped crystallized ginger 1 [. ]

Plum and Ginger Mini Pie Recipe
Print Plum and Ginger Mini Pie Recipe Author: Editor Looking forward to trying something different for once. Make these delightfully pies with fresh plums you and see if you are special. Makes approximately 4 mini pies Ingredients Filling 1 1/2 cups fresh plums (dark red preferred) 3 tablespoons granulated sugar 2 tablespoons fresh lime 1 tablespoon tapioca flour 1 tablespoon finely chopped crystallized ginger 1/8 teaspoon ground cinnamon 1/8 teaspoon [. ]

Pie Maker Reviews

SM2205004 Emeril Pie & Cake Maker
(2.5 / 3)

BPI640XL Breville Personal Pie Maker
(2.5 / 3)

PM-44 Babyscake Pie Maker
(1.8 / 3)

PIE400 Nostalgia Mini Pie Maker
(1.7 / 3)

Watch the video: Rhabarber Streuselkuchen Rezept. Rhubarb Crumble Sheet Cake Recipe. ENG SUBS


  1. Fegore

    Relevant. Please tell me - where can I find more information on this subject?

  2. Malalabar

    Always respected the authors of this blog, infa 5 ++

  3. Dillion

    The question is interesting, I will also take part in the discussion. I know that together we can come to the right answer.

Write a message