Rhubarb Pie

A rhubarb pie with a slice removed
Can you tell what the secret is by looking at this? Come back after you’ve read the whole post and look again.

My grandma made the best rhubarb pie. The best. It was tart and absolutely full of wonderful rhubarb flavor. No strawberry to get in the way of tasting just pure rhubarb. Or at least I thought it was pure rhubarb. It wasn’t until very recently that I was informed that grandma added something else to her rhubarb pie. Most people are surprised when they hear what it is.

The handwritten recipe card by Mary Kachelmyer (typed below).
Grandma thought the pineapple was important! I’m not sure who “Gayford Hauser” was, but I know that grandma always used an oil crust. UPDATE: See comments for information Gayelord Hauser. Thanks, Emily!

Pineapple. It turns out that pineapple gives the rhubarb just enough boost in sweetness without making it cloying or changing the texture. The fibers of the pineapple become one with the rhubarb’s and the bubbling juices of the rhubarb color the pineapple so you can’t really see it unless you’re really looking.

A bottom crust filled with the rhubarb mixture and topped with crushed pineapple.
Bright yellow pineapple and deep red rhubarb. My mouth is puckering thinking about it!

The absolute best part of making this recipe was when I took the first bite. It tasted exactly like my memories. I was transported back to birthday celebrations and holidays at grandma and grandpa’s house. My assigned seat was always at grandma’s left, upfront and center for the division and distribution of dessert. I saw many slices of bundt cake and scoops of apple crisp pass in front of me, but the wedges of rhubarb pie were always my favorite. Serve this with vanilla ice cream for full effect.  I doubt you’ll miss the strawberries.

A slice of rhubarb pie with just a teeny showing of pineapple.
You can see it now, can’t you?

Rhubarb Pie

4c (or more) sliced rhubarb
5T flour
1 1/4c sugar
2T butter
1c crushed pineapple

1 double pie crust (see below)



  1. Combine rhubarb, flour, and sugar in a bowl before preparing crust. Stir occasionally so that the liquid drawn out of the rhubarb mixes with the flour and the sugar.
  2. Prepare crust.
  3. Add rhubarb mixture to the bottom crust and evenly distribute pineapple on top.
  4. Dot with the butter.
  5. Add top crust and poke with a fork to allow steam to escape.
  6. Bake at 425° for 30-40 minutes.


Pie crust

1/2c oil
1/3c water
3/4t salt
2c flour



  1. Combine the oil, water, and salt in a bowl.
  2. Add flour and quickly mix together using a fork.
  3. Divide dough into two equal portions and form into balls.
  4. Roll out between two sheets of wax paper.

7 Replies to “Rhubarb Pie”

    1. I was very glad to have a stash in the freezer from the summer! There was a similar rhubarb crisp that I want to make, too.

    1. Thanks, Emily! I’ve updated my comment. Seems a bit funny to have a flour pie crust from the source of somebody known to discourage the use of white flour! I wonder if the recipe is supposed to be whole wheat…

  1. I actually saw a reference to a pie crust of his made with “soya flour”. Maybe grandma switched it up at some point?

    1. If she were to switch things up, it would be in the direction of *to* “soya flour” not away from it. She tried to stay on top of the latest “healthy eating” information. 🙂

  2. This looks amazing. Like freaking amazing. I WILL be making this this spring.

    I have a recipe for a crust with coconut oil that’s been my go-to pie crust recipe. I’m thinking the sweet coconut (it’s subtle) will go quite well with this tart pie.

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