Pastry for 2-crust pie 2 1/2 c Rhubarb; chopped 1 1/2 c Pineapple; chopped, fresh or - canned (drain if canned) 1 2/3 c Sugar 6 tb Flour 1 tb Butter Combine sugar and flour and sprinkle one quarter of this mixture over the bottom crust. Arrange combined fruits in layers, sprinkling each layer with the sugar-flour mixture. Dot the top layer with butter and cover with top crust. Bake 45 minutes in 350 F oven. Serve warm or cold.
How To make Rhubarb and Pineapple Pie's Videos
Rhubarb Pineapple Pie
This is a great combination of flavors...tart rhubarb and sweet pineapple. They go well together and if you have a lot of rhubarb left in the freezer from the early summer harvest this is a good way to use it! A fairly simple pie to make and unusual enough to be an interesting offering for your guests. Great on its own or with fresh whipped cream or vanilla ice cream.
Sensational Strawberry Rhubarb Pie With Frozen Fruit
Sensational strawberry rhubarb pie with frozen fruit is a flavorful blend of juicy strawberries and tart rhubarb in a flaky bottom crust. The sweetness of the juicy strawberries balances out the bitterness of the rhubarb. A rhubarb looks like pink celery. Its stalk form with the leaves on its end. Also, it is not edible when raw because it is usually cooked down and sweetened. That is why both strawberry and rhubarb works perfectly together! It is a delicious and healthy dessert that everyone will love, especially this Summer.
Pineapple Rhubarb Pie
This pie uses rhubarb and pineapple. The flavours complement one another very well! Recipe found here: Pie crust recipe video: Pets-de-soeur recipe in this video:
INFO ABOUT ME :)
My name is Tammy and I live in Northern Ontario Canada. I am a married, working mom of one grown son.
Contact me here:
Facebook
Easy Rhubarb Pineapple Tart
Quick and EASY - Rhubarb Pineapple Tart
How to Master Fruit Pies | Bake It Up a Notch with Erin McDowell
It's time for part three of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!
ORDER THE BOOK ON PIE ►►
RECIPES IN THIS EPISODE: All Buttah Pie Dough: Roasted Blueberry Pie: Peach Butter Slab “Hydrangea” Pie: Black Bottom Cherry Sunflower Pie: Epic Single Crust Apple Pie: Apple Dumplings: Concord Grape Meringue Pie: Apple Cranberry Swirl Pie: Jammy Hand Pies: Pineapple Tarte Tatin: Streusel for Pies:
Also featured in this video GIR Silicone Spatulas (Set of 2):
LOOKING FOR A SPECIFIC MOMENT? 0:00 - Intro 1:43 - Gather your tools 2:20 - Fruits done ripe 5:03 - Master the mix 6:32- Frozen is fine, too 10:34 - Tips for raw fruit 15:36 - Peeling PSA 17:48 - Pro tip: Opt for pre-cooking [your fruit] 23:20 - Partially pre-cooked meet raw [fruit] 24:43 - One filling, two ways 27:50 - Consider your crust 29:14 - Upside-down pies with Brimley 31:55 - Determining doneness 34:09 - Mistakes happen 41:45 - Save it for later 43:29 - The finishing touches
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Rhubarb Pie
Rhubarb Pie
2 pie crusts 6 cups rhubarb, cut into half inch pieces 2 cups sugar 1/2 cup all-purpose flour 2 Tablespoons butter, sliced cinnamon 1 egg, beaten sugar for top
Preheat your oven to 400°.  Place one pie crust into your 9-inch pie plate.
In a large bowl stir together the rhubarb, sugar, and flour.  Spoon into pie shell, mounding up in the middle.  Dot top with pats of butter and sprinkle with a little cinnamon. Cover with top crust and seal the edge.
Use the beaten egg to moisten the top crust and then sprinkle with a little sugar.  Cut a few slits in the top crust for venting. Bake for 50 minutes. Allow to cool completely on the counter and then refrigerate until completely cold. 
CONTACT INFORMATION: Come Sit At My Table P.O. Box 1041 Mt. Sterling, KY 40353