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Prep 20 mins
Cook 50 mins
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.
- Mix the sugar and flour together.
- Add the rhubarb and mix well.
- Toss in the blueberries very gently, but mix them in well.
- Put into a pie-lined pie plate and put on the top crust.
- Bake at 425 degrees for 40-50 minutes.
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!
Delicious blend of fruits. Very easy to make.