Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: * substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. drain pineapple very well, reserving juice for other uses. cream butter and sugar together until light and fluffy. add eggs and use a wire whisk to combine thoroughly. add vanilla extract and drained pineapple; blend. pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes. let cool for a few minutes before cutting, or serve cold.

Target recipe: makes one 9" pie. preheat oven to 350 degrees. mix pie crust, roll it out and place in pie pan. slice rhubarb and place in the pie crust. sprinkle sugar over the rhubarb and pour spread the pineapple over the sugar. roll out the top crust and cover the pie. bake at 350 degrees until the top is golden brown in color, approx. 50 min. let cool and serve with whip cream if desired.