Best 5 Pineapple Rhubarb Crumble Pie Recipes
Pineapple rhubarb crumble pie is a delicious dessert that combines the sweet and tart flavors of pineapple and rhubarb with a crunchy oat crumble topping. This classic dish is perfect for summer gatherings or potlucks, and it can be made ahead of time for easy entertaining. With a few simple ingredients and a little bit of time, you can create a pineapple rhubarb crumble pie that will be a hit with everyone at the table.
Let's cook with our recipes!
PINEAPPLE-RHUBARB PIE
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.
Provided by Peggi Warthman
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- 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 : Calories 447.4 calories, Carbohydrate 66.3 g, Cholesterol 7.6 mg, Fat 19.2 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 5.9 g, Sodium 312.1 mg, Sugar 38.2 g
PINEAPPLE RHUBARB PIE
E.Z. to make pie. Can be made from store bought ready made pie crust.
Provided by Chef Dunask
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
- In a large bowl, mix together rhubarb, pineapple chunks, sugar, and tapioca. Place in pie crust. Cover with top crust; seal and crimp edge. Brush with milk, and cut a few slits in the top to allow steam to vent.
- Bake in preheated oven for 45 minutes, or until crust is golden and liquid bubbles in the center.
Nutrition Facts : Calories 390.1 calories, Carbohydrate 61.9 g, Cholesterol 0.2 mg, Fat 15.1 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 237.5 mg, Sugar 37.1 g
RHUBARB-PINEAPPLE CRISP
We grow our own rhubarb, and I enjoy using it in new recipes. When I first tried this fruity crisp years ago, I thought the tangy pineapple would be too much. I was pleasantly surprised! -Judy Schut, Grand Rapids, MI
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray., In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden brown. Cool for 5 minutes; serve with whipped cream if desired.
Nutrition Facts :
PINEAPPLE RHUBARB PIE
From Dickinson, North Dakota, Lila McNamara relates, "Fresh or frozen rhubarb works equally well in this pie. It's delicious served with ice cream. And it's quick and easy if you use ready-made crusts."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling., Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. Place over filling; trim, seal and flute edges., Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
PINEAPPLE RHUBARB CRUMBLE PIE
This is a surprisingly different (and good) rhubarb pie. It's very tropical like and super easy to put together! I always use recipe#45268 for my pie crust and it comes out perfect every time!
Provided by Brooke the Cook in
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine rhubarb and cornstarch, set aside.
- Roll out pie crust into 8 inch pie plate.
- Pour rhubarb and cornstarch mixture into prepared crust.
- Combine sugar and Splenda; sprinkle over rhubarb mixture.
- Top evenly with drained pineapple.
- Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
- Sprinkle topping over pineapple.
- Cover edges of pie with foil and bake at 350 for 25 minutes.
- Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
- Cool completely on wire rack. Store leftovers in fridge.
Tips:
- To ensure a crispy topping, use cold butter when making the crumble mixture.
- If you don't have fresh rhubarb, you can use frozen rhubarb that has been thawed and drained.
- To prevent a soggy crust, pre-bake the pie crust for 10-15 minutes before filling it.
- If you don't have a pie plate, you can use a 9x13 inch baking dish.
- To make the crumble topping ahead of time, store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This pineapple rhubarb crumble pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pineapple and tart rhubarb is a classic flavor combination that is sure to please everyone. The crumble topping adds a crunchy texture and a touch of sweetness that takes this pie over the top. So next time you're looking for a special dessert to make, give this pineapple rhubarb crumble pie a try. You won't be disappointed!
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