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Rhubarb & Pineapple Pie

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Submitted by karip

YIELD

servings

PREP

45 min

COOK

45 min

READY

90 min

Ingredients

1 1
X X PASTRY
for 2crust pie *
2 ½ 591
CUPS ML RHUBARB
chopped *
1 ½ 355
CUPS ML PINEAPPLE, FRESH
chopped, fresh or drained canned *
1 ⅔ 394
CUPS ML SUGAR
6 9E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 15
TABLESPOON ML BUTTER

Directions

Combine sugar and flour and sprinkle one quarter of this mixture over the bottom crust.

Arrange combined fruits in layers, sprinkling each layer with the sugar-flour mixture.

Dot the top layer with butter and cover with top crust.

Bake 45 minutes in 350℉ (180℃) oven.

Serve warm or cold.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 389 7% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 20mg 1%
Total Carbohydrate 31g 31%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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