Strawberries used to be my favorite fruit to pair with rhubarb until I tried blueberry rhubarb pie! The blueberries and rhubarb are a delicious pair! They are both slightly tart and the “pop” of the blueberries in your both mouth with the soft texture of the rhubarb is just SO good!
In Minnesota as soon as the weather warms up in the spring it is officially rhubarb season. When I was growing up we would go to my grandma’s to pick rhubarb so my mom could make rhubarb pie. She would make my grandma’s “rhubarb Gracia pie” recipe. It was our family’s favorite and definitely a recipe I need to share soon! She would also make rhubarb slush and rhubarb sauce to put on ice cream. I have had so many variations of rhubarb dessert, but until last week when I made this pie I had never had blueberries and rhubarb together. I think it might just be my new favorite!
Should I peel rhubarb for pie?
It is not necessary to peel rhubarb for pie. However, when I cut mine and the stringy pieces of skin peel away I do remove them. The stringy texture is less than desirable in a dessert.
What does rhubarb taste like?
Rhubarb has a very sour, or tart taste. For this reason it is often used in sweet desserts to balance out the tartness. Rhubarb is used with strawberries in many desserts which intensifies the sweet flavor of the strawberries. I love the strawberry rhubarb combination, but the blueberry rhubarb combo might be even better!
Ingredients needed for blueberry rhubarb pie
Most the ingredients in this recipe are pantry staples besides the blueberries and rhubarb!
Rhubarb
Blueberries- I used fresh, but frozen will also work for this recipe.
White Sugar
Brown Sugar
Butter- you can use 1/2 cup oil in place of the butter in the crust if you prefer.
Eggs
Flour
Cinnamon
If you love rhubarb dessert, you should also try our strawberry rhubarb crisp! It is so delicious! Find it here!
Blueberry Rhubarb Pie
Ingredients
Pie Crust
- 1 3/4 cup flour
- 2/3 cup butter, room temperature cut into cubes
- 1 tsp salt
- 4 T cold water
Filling
- 2 cups rhubarb chopped
- 4 cups blueberries
- 2 eggs
- 1 1/2 cups sugar
- 2 T butter melted
- 3 T flour
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
Crumble Topping
- 1 cup flour
- 1/2 cup butter, firm cut into cubes
- 1/2 cup brown sugar packed
Instructions
- Preheat oven to 425.
- Mix crust ingredients in a medium sized bowl and stir to combine and form into a dough. Roll out on wax paper and press into a greased 9 inch pie plate.
- Pour the chopped rhubarb and blueberries into the crust and gently toss to mix them together.
- In a small bowl stir together the remaining filling ingredients and spread evenly over the rhubarb and blueberries.
- In a medium mix together the topping with a pastry blender or fork until crumbly. Spread on top of the filling. Cover the pie with foil.
- Bake for 45 minutes. Remove the foil and bake 10-15 minutes longer until topping is browned and the filling is bubbling. Enjoy!
