“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.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon peel. Let stand for 15 minutes.
  2. Line a 9-inch pie plate with bottom pastry.
  3. Add the filling.
  4. 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.
  5. Bake at 350 degrees for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool. Refrigerate leftovers.

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