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Hawaiian Rhubarb Pie
Regular pastry for a 9-inch two crust pie
1 cup sugar
1/4 teaspoon salt
2 1/2 teaspoons flour
1 teaspoon vanilla extract
2 tablespoons milk
2 cups diced rhubarb
1 cup drained pineapple (14 ounce can), crushed
Heat oven to 350 degrees F.
Beat eggs, then add sugar, salt, flour, vanilla extract and milk. Beat well. Pour over rhubarb and crushed pineapple, stirring lightly.
Turn into pie shell and cover with top crust.
Bake for 35 minutes or until crust is brown and rhubarb is tender.
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