Rhubarb Pineapple Coconut Crumb Pie Recipe


2012 Rhubarb Baking Contest Grand Champion recipe.


  • Crust: 1-1/4 cups flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 to 5 tablespoons ice water
  • Rhubarb Filling: 4 cups diced fresh rhubarb
  • 1/2 cup drained, crushed pineapple
  • 1 cup sugar
  • 2-1/2 tablespoons corn starch
  • Crumb Topping: 3/4 cup flour
  • 1/2 cup sugar
  • 1/3 cup butter
  • 1/3 cup coconut


Crust: In a medium bowl blend flour, salt and shortening until course crumbs form. Gradually add water and form a ball. Roll ball out on floured surface to fit an 8" deep dish pan. Cut off excess and crimp edges.

Filling: Mix rhubarb, pineapple, sugar and corn starch. Toss and coat well. Place mixture into prepared shell. Bake in a 400F oven for 20 minutes. Remove and add crumb topping. Place back into the oven for another 20-25 or until golden brown.

rhubarb, rhubarb pie

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