Easy Homemade Rhubarb Pie – a delicious recipe with Rhubarb, Pineapple, White Sugar, Tapioca, Lemon Juice, Pie Crusts - Homemade. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, combine chopped rhubarb, drained pineapple, sugar, tapioca, and lemon juice. Let sit 10-15 minutes.
2
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.
3
Bake pie at 350u00b0F for 45-60 minutes or until filling is bubbling and crust is golden brown. (If necessary, cover edges with foil to prevent burning.)
4
Remove pie from oven and allow to cool. Refrigerate leftovers.
5
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.
148
kcal
Calories
38
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups Chopped Rhubarb, 1 can (20 Oz. Size) Crushed Pineapple, Drained, 1-1/2 cup White Sugar, 3 Tablespoons Quick Cooking Tapioca, and more.
Yes, Easy Homemade Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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