BY :Bebs | Published: | Updated: | 12 Comments
RECIPE PRINT
5 from 2 votes
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This rhubarb pie is the bomb! Exploding with tartness and sweetness in every bite. Serve it topped withwhipped or ice cream and it is irresistible.
I have never tried rhubarb pie until last yearwhen a colleague brought different pies for her birthday at work and we had them for lunch. I didn't knowrhubarbwhen 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 ontellingmehow he hated rhubarb every time I ask him about it. But now I am glad that my curiosity got the better of meor else I would never know how good a rhubarb pie is!
This 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 iteven 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. 
This is actually my second rhubarb pie (in a week). The first oneI 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!
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Rhubarb Pie with blueberries
5 from 2 votes
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.
Prep Time: 1 hour hr
Cook Time: 50 minutes mins
Total Time: 1 hour hr 50 minutes mins
Course :Dessert
Servings =8
Print Recipe Rate this Recipe
Ingredients
PIE CRUST
- 1 ¼ cups flour
- ¼ block (½ stick/ 2oz./ 57g.) butter - cut into small cubes
- 1 teaspoon sugar
- 1 teaspoon salt
- 2-4 tablespoons ice water
FILLING
- 7-8 stalks rhubarb - ends trimmed, cut crosswise into ¾-inch pieces
- 1 cup fresh blueberries
- 2 tablespoons cornstarch
- ¾ cup sugar
CRUMBLE TOPPING
- ¾ cup flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon powder
- ¼ block (½ stick/ 2oz./ 57g.) butter - cut into small cubes
Instructions
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.
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.
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 the 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.
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.
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.
Preheat oven to 400°F/180°C. Pour the filling into the pie shell and sprinkle evenly with Crumble Topping. Bake with the rack at 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.
Nutrition
Calories: 251kcalCarbohydrates: 58gProtein: 3gFat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 296mgPotassium: 188mgFiber: 2gSugar: 30gVitamin A: 55IUVitamin C: 5.4mgCalcium: 53mgIron: 1.7mg
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Reader Interactions
Comments
Bobbi Ross says
So I would like to know how many cups of rhubarb. Rhubarb stalks vary a lot in size.
Reply
Bebs says
Hi Bobbie, use about 3 cups or more depending on the size of the pie dish you'll use.
Reply
N.c says
Hi,
This looks lovely, I have a homebased baked goods business and I would love to use your filling for my pie crust
I never give out the recipies, either way thank you so much!Reply
Bebs says
Hi NC, this is one of my favorite pies...you can also use strawberries instead of blueberries...
Reply
Nc says
Awesome thanks if I wanted to do strawberries how much would I use?
Reply
Bebs says
Almost same amount sa the rhubarb, reduce the sugar if the strawberries are already sweet...
Reply
Robyn says
Can i use frozen blueberries and defrost them?Reply
Bebs says
Sure you may, Robyn. Defrost and drain excess liquids before adding them.
Reply
Jan says
How many cups are 7-8 stalks of rhubarb? I have already chopped my rhubarb and put it in the freezer.
Reply
Bebs says
Hi Jan, I would say about 2 cups, but, of course, you could always add some more to fill your pan...
Reply
Charlene says
I love strawberry/rhubarb pie but I must try this one, it looks so good. Great idea.Reply
Bebs says
I am pretty sure you will like it too, Charlene!
Reply
