This rhubarb banana pie is a refreshing change from the classic strawberry rhubarb pie.
Bananas, spices, and a little orange juice give this rhubarb pie fabulous flavor. The extra sweetness and texture the bananas give this pie will surprise your family and friends.
- 2 sheets pie pastry (commercial premade, or one homemade batch for a 2-crust pie)
- 3 cups rhubarb (sliced fresh, about 1 pound)
- 3 medium bananas (ripe, peeled and sliced)
- 1 cup sugar
- 1/4 cup orange juice
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter (cut into small pieces)
- Gather the ingredients.
- Prepare pastry for a 2-crust pie. Shape the pastry into two flattened disks and refrigerate for 20 to 30 minutes. Alternatively, use commercial refrigerated prepared pastry sheets.
- Heat the oven to 450 F.
- Take half of the pastry out of the refrigerator and roll it out to a 12-inch circle. Line a 9-inch pie plate with the pastry.
- In a large bowl, combine rhubarb, bananas, sugar, orange juice, flour, salt, cinnamon, and nutmeg.
- Spoon mixture into the pastry-lined pie plate and dot with butter.
- Roll out the remaining pastry into an 11-inch circle for the top crust. Place over the fruit filling, seal, and flute the edge all around.
- Bake pie in the preheated oven for 15 minutes.
- Reduce heat to 350 F and bake 30 minutes longer, or until crust is nicely browned. If the edge appears to be over-browning use a pie shield or homemade foil pie ring to protect the edge.
- Let the pie cool on a rack completely before serving.
Tip: Consider using the banana rhubarb filling in your favorite cobbler recipe or fruit crisp.
More Rhubarb Recipes