Vegan Rhubarb Pineapple Pie

[mlp]

Pie crust (9”)

Filling:

3 cups sliced rhubarb
1 can pineapple slices, drained, and cut into chunks
¼+ cup of flour

Topping:

½ cup flour
½ cup sugar
¼ cup softened margarine
chopped walnuts


Mix filling together and put in pie crust. Mix topping together into crumbles, and cover filling with it.

Bake in preheated 425° oven for 15 minutes. Reduce heat to 400° and bake 25 minutes more.

This is amazingly good; much better than the traditional rhubarb-strawberry pie.

 

[Forster]

I have so much rhubarb to use up...

 

[mlp]

Trust me, the pineapple and rhubarb is a combination that is amazingly good.

 

[sallyomally]

Pie. Rhubarb and pineapple... yes,please!

 

[led.boots]

I don't think anything can top strawberry rhubarb! (But I'm willing to try a huge slice of the pineapple rhubarb, in the spirit of fairness.)

 

[KLS52]

I want this but I'm not seeing rhubarb in any of my local stores.

 

[silva]

I love rhubard so much, and never get around to planting any!
It's like stupidly priced in stores.

Pineapple does sound like a good combo!
I love it with any berry, and apples too!

I'd forgo the crust and just make a compote--or whatever you call cooking the rhubarb with sugar.