RHUBARB PINEAPPLE CUSTARD PIE

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Rhubarb Pineapple Custard Pie image

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!

Provided by Leslie

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
  • Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
  • Strain rhubarb well.
  • With wooden spoon, add pineapple and rhubarb to batter and mix.
  • Pour into uncooked pie shell.
  • Mix topping ingredients with a fork and sprinkle over uncooked pie.
  • Bake at 375° for 50-60 minutes or until set.
  • Top with whipped cream if desired.

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