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Rhubarb & Pineapple Pie

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Recipe

 

Yield

servings

Prep

45 min

Cook

45 min

Ready

90 min
Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 x pastry
for 2crust pie
*
2 ½ cups rhubarb
chopped
* Camera
1 ½ cups pineapple, fresh
chopped, fresh or drained canned
* Camera
1 ⅔ cups sugar
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6 tablespoons all-purpose flour
Camera
1 tablespoon butter
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Ingredients

Amount Measure Ingredient Features
1 x pastry
for 2crust pie
*
591 ml rhubarb
chopped
* Camera
355 ml pineapple, fresh
chopped, fresh or drained canned
* Camera
394 ml sugar
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9E+1 ml all-purpose flour
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15 ml butter
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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 3897% 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?
 
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