Sweet and sour is one of our favorite combinations, which make s this pie a favorite. With rhubarb season just beginning, Vegalicious offers a new way to enjoy this special vegetable used as a fruit.

Vegan Hawaiian Rhubarb Pie with Ginger Streusel Topping

Serving Size: 6


for the pie crust

  • 3/4 cup flour
  • 1/2 tsp. baking powder
  • 1 Tbs. sugar
  • 1/4 tsp. salt
  • 1/8 cup coconut oil
  • 1 Tbs. vegan margarine
  • 1 tsp. vinegar
  • 3-4 Tbs. ice water

for the filling:

  • 1 & 1/2 cups pineapple pieces, drained
  • 1 & 1/2 cups rhubarb, cut in bite sized pieces
  • 1/2 pineapple liquid
  • 2 tsp. cornstarch
  • 1 Tbs. sugar

for the streusel topping:

  • 2 Tbs. sugar
  • 3 Tbs. flour
  • 2 tsp. ginger, ground
  • 2 Tbs. soy margarine, melted


To make the pie crust:

  1. Measure the flour, baking powder,sugar and salt into a bowl.
  2. Measure the coconut oil (I melted it first, measured then allowed to harden in the refrigerator for a few minutes.
  3. Measure the vegan margarine.
  4. “Pinch” the margarine into the flour mixture until it becomes crumbly.
  5. By this time, the coconut oil is also hard, pinch it into the mixture.
  6. Add the vinegar and water and mix to form a dough.
  7. If it is still a fairly hard mass, then roll it out and put into a greased pie pan.
  8. If the dough is too soft, then put into the refrigerator for 1/2 an hour to harden, then roll out and place in a greased pie pan.
  9. Prick the dough in several places on the bottom of the pie with a fork.

For the streusel topping:

  1. Mix the flour, sugar and ginger together in a small bowl.
  2. Melt the soy margarine and pour over the mixture.
  3. Mix well using a fork. The mixture will resemble small crumbs.
  4. Preheat the oven to 350°F/177°C.

For the filling:

  1. Drain the pineapple pieces and place the liquid in a saucepan.
  2. Mix the rhubarb and pineapple pieces together in a bowl.
  3. Add the sugar and cornstarch to the pineapple liquid.
  4. Heat and stir until the mixture becomes thick and clear.
  5. Place the pineapple pieces and rhubarb in the pie and pour the liquid over.
  6. Sprinkle the streusel topping over the top of the pie.
  7. Bake in a 350°F/177°C oven for 30-35 minutes or until the top is golden brown.
  8. Remove from the oven and allow to cool.