This pie has a wonderful flavor and is unlike those on the site, it does not contain tapioca. It is an old recipe and is easily made. Using young rhubarb makes this recipe unbeatable in taste and texture. I am frequently asked for this recipe.

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.

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  • 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 crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.

  • Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

Nutrition Facts

447 calories; protein 4.1g; carbohydrates 66.3g; fat 19.2g; cholesterol 7.6mg; sodium 312.1mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/11/2010
Looks good but I'm wondering what the 2 tablespoons of butter are for? They're in the ingredient list but not mentioned in the instructions. Read More
(15)

Most helpful critical review

Rating: 1 stars
07/11/2012
Cut sugar to 3/4 cup. After cooking 15 minutes at 425 degrees F drop temperature to 350 and cook an additional 45 minutes or until crust is slightly browns. This should help remove the much too sugary taste and leave some of the natural tartness of the rhubarb. Read More
(3)
14 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/10/2010
Looks good but I'm wondering what the 2 tablespoons of butter are for? They're in the ingredient list but not mentioned in the instructions. Read More
(15)
Rating: 5 stars
07/17/2008
This pie is delicious! I made it for my grandpa who said that his mom used to make the best pineapple-rhubarb pie but hasn't had it since. To be honest it didn't sound too good to me. But I made it anyway and he LOVED it! My sister and I also LOVED it. Great recipe and easy to make. One thing I messed up on I cooked the rhubarb first and then mixed it in with the crushed pineapple. I also used two cans of pineapple and only 2 1/2 cups of rhubarb. Even with the modifications it turned out delicious! Read More
(14)
Rating: 5 stars
03/03/2009
This is very tasty nice citrus flavor. A fav of ours. Read More
(7)
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Rating: 5 stars
06/15/2010
My husband loved it. Read More
(6)
Rating: 1 stars
07/11/2012
Cut sugar to 3/4 cup. After cooking 15 minutes at 425 degrees F drop temperature to 350 and cook an additional 45 minutes or until crust is slightly browns. This should help remove the much too sugary taste and leave some of the natural tartness of the rhubarb. Read More
(3)
Rating: 5 stars
06/15/2014
Great recipe. At 80 I finally made a rhubarb pie with a filling that did not bake down to 1/2" thick. Very substantial sized pie. I will cut back on the sugar to 3/4 cup. After baking for 15-20 min. turn down to 350 for an additional 40 min.and cover with foil to prevent over browning. Was nice made with freshly picked rhubarb. My husband loved it. Delicious served warm with ice cream. Read More
(2)
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Rating: 5 stars
05/15/2011
This was delicious easy to make and it scored big points with my mother-in-law! Read More
(2)
Rating: 5 stars
06/04/2017
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 Read More
(1)
Rating: 5 stars
06/01/2016
I reduced the sugar to a rounded 3/4 of a cup and this pie was exceptionally good. Definitely I will be making it again. Oh and the two tablespoons of butter... spotted on top of the filling before the top crust went on. Read More
(1)
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