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Rhubarb Pie with blueberries

This rhubarb pie is the bomb! Exploding with tartness and sweetness in every bite. Serve it topped with whipped or ice cream and it is irresistible.

rhubarb-pieI have never tried rhubarb pie until last year, when a colleague brought different pies for her birthday at work and we had them for lunch. I didn’t know rhubarb when I was still in the Philippines but apparently they are also grown there in a certain cooler place up high in the mountains (Mountain Province)  but since they are rare they are also unknown to us.  When I learned that one of the pies was indeed rhubarb pie, I was curious but also skeptic at the same time to get a piece since Armin kept on telling me how he hated rhubarb everytime I ask him about it. But now I am glad that my curiosity got the better of me or else I would never know how good a rhubarb pie is! 

rhubarbThis time I saw some rhubarb on sale at our local supermarket and the memory of how good my first rhubarb pie from last year tasted came rushing back then I knew I had to get some and try making it even if I have to eat the whole pie by myself. I look at  various recipes to get some ideas but got my inspiration from Martha Stewart’s because I like her filling and the crumble topping idea but I changed or added some things and used a different pie dough recipe that is just perfect for this rhubarb pie recipe.     rhubarb-and-blueberry-pie_2This is actually my second rhubarb pie (in a week). The first one I did was without blueberries in it but I am trying to entice Armin to change his mind about rhubarb so I added the blueberries as incentive plus some whipped cream on top and it was sold!

Rhubarb Pie with blueberries
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1¼ cup flour
  • ¼ block of butter (1/2 stick/ 2oz./ 57g.), cut into small cubes
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2-4 Tablespoon ice water
  • 7-8 stalks rhubarb, ends trimmed, cut crosswise into ¾-inch pieces
  • 1 cup fresh blueberries
  • 2 Tablespoon cornstarch
  • ¾ cup sugar
  • ¾ cup flour
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon powder
  • ¼ block of butter (1/2 stick/ 2oz./ 57g.), cut into small cubes
  1. In a bowl, mix the rhubarb with ⅛ cup of the sugar and then transfer them in a colander to remove some water before using.
  2. In a mixing bowl mix together the flour, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water a tablespoon at a time, pulsing until dough is crumbly but holds together when pressed. Press the dough together to form a ball.
  3. Place the pie dough on a floured surface or on a rolling mat and roll it out thinly to a 14-inch round. Gently fold the round dough in half and then in a quarter. Place the dough on a 9-inch pie form with the pointed part exactly at the middle. Unfold the pie dough and gently fit dough into bottom and sides of plate without tearing it.. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour.
  4. While waiting, prepare the filling by tossing together the rhubarb, blueberries, the remaining sugar and cornstarch in a bowl. Set aside until ready to use.
  5. In a medium bowl, mix flour, brown sugar, and cinnamon. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.
  6. Preheat oven to 400°F/180°C. Pour the filling into the pie shell and sprinkle evenly with Crumble Topping. Bake with the rack in lowest level until topping and crust is lightly browned, about 40-50 mins. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.



Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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