Rhubarb Pineapple Custard Pie |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Rhubarb and Pineapple? YES! The sweetness of the pineapple really offsets the rhubarb in this delicious pie set in a creamy filling. Fresh pineapple works best, but canned will do the trick if it's all you have on hand. Hope you enjoy! Ingredients:
2 1/2 cups rhubarb, cut in 1-inch pieces |
1 cup chopped fresh pineapple |
1 cup white sugar |
2 tablespoons butter |
1 egg |
2 tablespoons flour |
1 uncooked pie shell |
2 tablespoons packed brown sugar |
3 tablespoons flour |
2 tablespoons butter |
Directions:
1. Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
2. Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
3. Strain rhubarb well.
4. With wooden spoon, add pineapple and rhubarb to batter and mix.
5. Pour into uncooked pie shell.
6. Mix topping ingredients with a fork and sprinkle over uncooked pie.
7. Bake at 375° for 50-60 minutes or until set.
8. Top with whipped cream if desired.
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