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 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 PIE
I love rhubarb, and this is one pie I enjoy making every Summer! Serve as is, or with whipped cream or vanilla ice cream. (Before making the pie, be sure to read the "Note" following the instructions.)
Provided by Cindi M Bauer
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Remove both pie crusts from the package. Leave pie crusts in plastic wrap, and let sit on your kitchen counter for 15-20 minutes before using.
- 2. Meanwhile, in a large bowl, combine the flour and the 1-1/4 cups granulated sugar.
- 3. Add the rhubarb and crushed pineapple; stir until the rhubarb and pineapple is thoroughly mixed into the flour/sugar mixture. Set bowl aside.
- 4. Remove one of the pie crusts from the plastic wrap. Unroll the pie crust, and place it on a sheet of wax paper. Sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust. Place the pie crust, floured side down, inside a 9-inch pie pan.
- 5. Pour the rhubarb and pineapple mixture into the pie crust.
- 6. Remove the other pie crust from the plastic wrap. Unroll, then place over the pie filling. (I rolled out the pie crust on to the sheet of wax paper. I then took a mini cookie cutter, a star shaped cookie cutter, then cut-out and removed some of the dough near the center of the pie crust.)
- 7. Trim crust (if need be), seal and flute the edges.
- 8. Cut slits in the top of the pastry crust.
- 9. Sprinkle the top of crust with the 1-1/2 teaspoons of sugar.
- 10. (Before I bake the pie in the oven, I place (and bake) the pie pan on a 14-inch pizza tin, then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.)
- 11. Bake the pie in a preheated 350º oven for about 55 minutes, or until the pie crust is brown on top, and the fruit juices begin to bubble out of the slits in the pie crust.
- 12. Note: I wanted to let members of this site know... that I have also made this pie using 2 (8 ounce) cans of crushed pineapple (drained well), and in place of the 15.25 ounce can, plus I also stirred 4 level tablespoons of ground flaxseed into the flour/sugar mixture before adding the rhubarb and pineapple. The pie tasted great, and I think the flaxseed helped to thicken the filling within the pie. Also, after the pie is made and cooled, I don't refrigerate it or any of the leftovers. I leave the pie set at room temperature, and cover it with paper towels. It keeps well on the kitchen counter for up to 2 days.
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, AND RASPBERRY COBBLER
Steps:
- Preheat the oven to 400°F (200°C).
- To make the filling, in a large bowl, mix together the rhubarb, pineapple, raspberries, the 3/4 cup (150 g) sugar, 2 tablespoons (15 g) flour, vanilla, and kirsch, if using, until combined. Transfer the mixture to a shallow 2-quart (2-liter) baking dish and bake until the fruit is heated through, about 40 minutes, stirring several times during baking.
- While the filling bakes, make the biscuits. Into the bowl of a stand mixer (or a large bowl if making by hand), sift together the 3 cups (420 g) flour, 2 tablespoons (30 g) sugar, baking powder, and salt. Add the butter pieces to the flour mixture. Mix briefly in a stand mixer fitted with the paddle attachment (or by hand with a pastry blender) until the butter is mostly incorporated, but small chunks are still visible. Stir in 3/4 cup (180 ml) cream or buttermilk and mix until the dough begins to come together. Gather the dough into a ball with your hands; if the dough is too dry to hold together, gradually mix in additional cream or buttermilk until it does.
- Lightly flour a work surface and roll out the dough until it is 3/4 inch (2 cm) thick. Using a 3-inch (8-cm) round biscuit cutter dipped in flour, cut out 8 biscuits. (You may need to gather the dough scraps and roll them out again in order to make 8 biscuits.) Set the biscuits aside until needed. In a small bowl, whisk together the egg yolk and cream or milk to make an egg wash.
- When the filling is ready, remove the baking dish from the oven and arrange the biscuits on top of the filling. Brush the tops of the biscuits with the egg wash. Return the baking dish to the oven and continue baking until the biscuits are golden brown, 15 to 20 minutes.
- Serving
- Serve warm with Vanilla Ice Cream (page 143).
- tip
- Have a sheet of aluminum foil on the lower rack of the oven during baking since this cobbler is quite juicy and the foil will catch any spills.
PINEAPPLE RHUBARB PIE
Make your own pie crust or use a refrigerated pie crust if you are in a hurry. This pie is delicious with fresh or frozen rhubarb.
Provided by CookingONTheSide
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
- Line a 9-inch pie plate with bottom pastry.
- Add the filling.
- Roll out remaining pastry to fit top of pie; cut slits or make decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
- Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.
Nutrition Facts : Calories 620.5, Fat 22.2, SaturatedFat 5.5, Sodium 390.9, Carbohydrate 103.5, Fiber 4.2, Sugar 67.5, Protein 5
RHUBARB PINEAPPLE UPSIDE-DOWN CAKE
Not your typical rhubarb cake! The pineapple and marshmallows add a little twist! It'll be eaten up in a flash!
Provided by Marne
Categories Desserts Cakes Upside-Down Cake Recipes Pineapple Upside-Down Cake Recipes
Time 1h20m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a medium bowl, mix together the pineapple, rhubarb, white sugar, brown sugar, gelatin, and marshmallows. Pour evenly in the bottom of the prepared pan. In the same bowl, prepare the cake mix according to package directions, substituting the reserved pineapple juice for the as much water in the recipe as you can. pour over the fruit, and spread evenly.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Invert the cake onto a serving platter while still warm, or cut into pieces, and turn upside-down when serving.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 57.7 g, Fat 3.8 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 260.8 mg, Sugar 46.7 g
PINEAPPLE-RHUBARB SALSA AND SHAD
Provided by Florence Fabricant
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a broiler.
- Heat a tablespoon of the oil in a skillet, add the onion and saute over medium heat until softened and golden brown. Stir in the rhubarb, pineapple juice and sugar and cook over medium-low heat, stirring often, until the rhubarb is tender, about 10 minutes. Remove from heat and fold in the fresh pineapple and jalapeno pepper. Season to taste with salt and pepper and set aside.
- Brush the shad with the remaining oil and season with salt and pepper. Broil the shad under high heat until lightly browned and just cooked through, six to eight minutes. Do not turn the fish.
- Put the shad on a serving platter and spoon the rhubarb salsa in a band running the length of the fillet, then serve.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 22 grams, Carbohydrate 42 grams, Fat 31 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 953 milligrams, Sugar 34 grams, TransFat 0 grams
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 :
More about "rhubarb pineapple piedifferent and delicious recipes"
RHUBARB AND PINEAPPLE CRUMBLE - SUPER SIMPLE …
From katykicker.com
PINEAPPLE RHUBARB CRISP WITH GINGER - FLAVOUR AND …
From flavourandsavour.com
PINEAPPLE RHUBARB DESSERT RECIPE - VERY EASY DESSERT USING A …
From rhubarb-central.com
RHUBARB PINEAPPLE PIEDIFFERENT AND DELICIOUS FOOD - HOME AND …
From homeandrecipe.com
RHUBARB PINEAPPLE PIE RECIPE - USING FRESH OR …
From rhubarb-central.com
RHUBARB PINEAPPLE JAM – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
RHUBARB-WRAPPED PINEAPPLE MOUSSE CAKE - SPRINKLE …
From sprinklebakes.com
RHUBARB PINEAPPLE PIE - JAM HANDS
From jamhands.net
RHUBARB PINEAPPLE PIE RECIPE - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
BEST RHUBARB PINEAPPLE PIEDIFFERENT AND DELICIOUS RECIPES
From recipert.com
BEST RHUBARB PINEAPPLE PIEDIFFERENT AND DELICIOUS RECIPES
From alicerecipes.com
PINEAPPLE-RHUBARB PIE RECIPE - BAKER RECIPES
From bakerrecipes.com
You'll also love