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Rhubarb Pineapple Coconut Crumb Pie Recipe


2012 and 2017 Rhubarb Baking Contest Winner - 1st Place Rhubarb Pie Category and 2012 Grand Champion


  • Crust:
  • 1 1/4 c. flour
  • 1/4 tsp. salt
  • 1/3 c. shortening
  • 4 to 5 Tbsp. ice water
  • Rhubarb Filling:
  • 4 c. fresh rhubarb, diced
  • 1/2 c. crushed pineapple, drained
  • 1 c. sugar
  • 2 1/2 Tbsp. cornstarch
  • Crumb Topping:
  • 3/4 c. flour
  • 1/2 c. sugar
  • 1/3 c. butter
  • 1/3 c. coconut


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.

Mix rhubarb, pineapple, sugar and corn starch. Toss and coat well. Place mixture into prepared shell. Bake in a 400 degree oven for 20 minutes. Remove and add crumb topping.

Crumb Topping:
Mix flour, sugar, and butter until crumbs form. Stir in coconut. Place on top of pie after 20 minutes of bake time. Return to the oven for another 20-25 minutes or until golden brown.

rhubarb, rhubarb pie

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