Zutaten für Rhubarb Pineapple Custard Pie
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Zubereitung von Rhubarb Pineapple Custard Pie
- Preheat oven to 375°F (190°C).
- Place 2 cups chopped rhubarb in a bowl and cover with boiling water for 5 minutes to soften.
- Meanwhile, in a large bowl, cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1/4 cup all-purpose flour until just combined.
- Drain the rhubarb well and coarsely chop it further if desired.
- Gently fold in 2 cups chopped fresh pineapple (or 2 cups canned, drained pineapple) and the softened rhubarb into the custard mixture.
- Pour the filling into a 9-inch unbaked pie crust.
- For the topping: In a small bowl, combine 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter using a pastry blender or your fingers until crumbly.
- Sprinkle the topping evenly over the pie filling.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
- Let cool completely on a wire rack before serving. Top with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
122g
Fat
28g
Carbs
15g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Pies And Tarts Desserts Fruit Canadian Oven Easy Beginner Cook Dinner Party Holiday Event Pies Dietary Thanksgiving Low Sodium Comfort Food Inexpensive Ontario Low In Something Tropical Fruit Pineapple Taste Mood Sweet Equipment 4 Hours Or Less
