Recipe by Mimi in Maine
This is a new twist on a rhubarb pie and is enough to fill a 10-inch pie plate. If you want a smaller one you will have to decrease the amounts, but that wouldn't be too hard to do. It won't take a rocket scientist to figure it out.
Top Review by Rachie P
What great flavors! And very easy to make. My only problem was how very watery mine came out - maybe I should have baked it a few minutes longer, and also I was anxious to eat it, so maybe I should have let it set for a few hours before attempting to cut into it. Or maybe I should have used a little more flour. Maybe it was b/c I used frozen blueberries (although they were NOT frosty, and I froze them from fresh myself). I don't know. But I WILL be making this again! Sweeter than your average rhubarb pie, and in a good way. Thank you!