Tropical Rhubarb Pineapple Crumble Pie
Experience a delightful twist on the classic rhubarb pie with this Tropical Rhubarb Pineapple Crumble Pie. Bursting with flavors, the tartness of rhubarb is perfectly balanced by the sweetness of crushed pineapple, creating a refreshing and exotic dessert. This pie is not only delicious but also exceptionally easy to assemble, making it a fantastic choice for gatherings or a cozy night in. Serve it warm with a scoop of vanilla ice cream or fresh whipped cream for an indulgent treat. Enjoy the tropical vibes and the crunch of a crumbly topping that takes this pie to the next level!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Unbaked pie shell
1 (Prepare using recipe #45268.)
Rhubarb, chopped
4 cups (Fresh or frozen, thawed.)
Cornstarch
2 tablespoons (Plain.)
Sugar
1/2 cup (Granulated.)
Splenda granular
1/2 cup (For sweetening.)
Crushed pineapple, drained
2 (8 ounce) cans (Canned and well-drained.)
Brown sugar
1/2 cup (Packed.)
Splenda granular
1/4 cup (For topping.)
Flour
1/2 cup (All-purpose.)
Old fashioned oats
1/4 cup (Uncooked.)
Butter, cold
3 tablespoons (Cubed.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, combine the chopped rhubarb and cornstarch, tossing to coat evenly. Set this mixture aside.
3
Roll out your unbaked pie crust and fit it into an 8-inch pie plate, pressing gently to adhere.
4
Pour the rhubarb and cornstarch mixture into the prepared pie crust, spreading it out evenly.
5
In a small bowl, mix the sugar and Splenda together, then sprinkle this sweet blend over the rhubarb mixture.
6
Top the rhubarb layer evenly with the drained crushed pineapple, ensuring an even distribution.
7
To prepare the crumble topping, combine the brown sugar, Splenda, flour, and old-fashioned oats in a mixing bowl. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
8
Sprinkle the crumble topping generously over the pineapple layer, covering it well.
9
Cover the edges of the pie with aluminum foil to prevent burning and bake in the preheated oven for 25 minutes.
10
After 25 minutes, remove the foil and continue baking for an additional 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
11
Once baked, allow the pie to cool completely on a wire rack before slicing. Store any leftovers in the refrigerator for optimal freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Rhubarb Pineapple Crumble Pie?
It is a delightful twist on classic rhubarb pie that balances tart rhubarb with sweet crushed pineapple and a crunchy crumble topping.
How much rhubarb is needed for this recipe?
You will need 4 cups of chopped rhubarb.
Can I use frozen rhubarb for this pie?
Yes, you can use fresh or frozen rhubarb. If using frozen, ensure it is thawed first.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
What type of pie plate should I use?
The recipe calls for an 8-inch pie plate.
Do I need to bake the pie crust beforehand?
No, you should use an unbaked pie shell for this recipe.
What is the purpose of cornstarch in the filling?
Cornstarch is tossed with the rhubarb to help thicken the fruit juices as the pie bakes.
How much pineapple is used in the recipe?
The recipe requires two 8-ounce cans of crushed pineapple.
Should the pineapple be drained?
Yes, ensure the crushed pineapple is well-drained before adding it to the pie.
Does this recipe use sugar substitutes?
Yes, the recipe uses a combination of granulated sugar and Splenda granular for sweetening.
What ingredients are in the crumble topping?
The crumble topping consists of brown sugar, Splenda, all-purpose flour, old-fashioned oats, and cold butter.
What kind of oats should be used?
Use uncooked old-fashioned oats for the best texture in the crumble.
How do I prepare the butter for the topping?
The butter should be cold and cubed, then cut into the dry ingredients until the mixture resembles coarse crumbs.
How long does the pie bake in total?
The pie bakes for a total of 50 to 55 minutes.
Why do I need to cover the edges with aluminum foil?
Covering the edges with foil prevents the pie crust from burning while the filling bakes.
When should I remove the aluminum foil?
Remove the foil after the first 25 minutes of baking.
How can I tell when the pie is finished baking?
The pie is done when the crumble topping is golden brown and the filling is bubbly.
What is the best way to cool the pie?
Allow the pie to cool completely on a wire rack before you attempt to slice it.
How should I store leftovers?
Store any leftover pie in the refrigerator to maintain freshness.
What are the recommended serving suggestions?
Serve the pie warm with a scoop of vanilla ice cream or fresh whipped cream.
Is this a difficult recipe to make?
No, it is described as exceptionally easy to assemble, making it great for beginners.
Can I use all-purpose flour for the crumble?
Yes, the recipe specifies 1/2 cup of all-purpose flour for the topping.
How much butter is required for the crumble?
You will need 3 tablespoons of cold, cubed butter.
How much Splenda is used in the filling versus the topping?
The filling uses 1/2 cup of Splenda, and the topping uses 1/4 cup.
What is the flavor profile of this pie?
It has a tropical vibe with a balance of tartness from the rhubarb and sweetness from the pineapple.
What is the first step in the assembly process?
The first step is to toss the chopped rhubarb with cornstarch to coat it evenly.
What is the category of this dish?
This dish is categorized as a dessert, specifically a fruit pie.
How much brown sugar is in the crumble?
The crumble topping uses 1/2 cup of packed brown sugar.
Can I make this pie for a party?
Yes, its ease of assembly and exotic flavor make it a fantastic choice for gatherings.
Do I need to cook the rhubarb before putting it in the pie?
No, the chopped rhubarb is placed raw into the unbaked pie shell and cooks during the baking process.