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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 218.8
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 309.2 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 5.4 g

View full nutritional breakdown of Blueberry Rhubarb Pie calories by ingredient
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Blueberry Rhubarb Pie

Submitted by: RUTHANN05

Introduction

Note:
I tried this recipe when visiting in Maine at a little country flea market and I personally am not a fan of Rhubarb. When I have a chance to get Rhubarb I grab it now.
Also my spouse doesn't know there is Rhubarb in it and he loves it. The Rhubarb and blueberries compliment each other.
Enjoy
Note:
I tried this recipe when visiting in Maine at a little country flea market and I personally am not a fan of Rhubarb. When I have a chance to get Rhubarb I grab it now.
Also my spouse doesn't know there is Rhubarb in it and he loves it. The Rhubarb and blueberries compliment each other.
Enjoy

Number of Servings: 8

Ingredients


    Filling
    1 cup of Splenda
    1/4 Cup of Flour
    2 cups of Rhubarb small diced pieces
    2 cups of Blueberries
    1 Tbsp of Butter or Spread


    Crust
    2 cups of flour
    2/3 cup of Vegetable Shortening
    1 teaspoon Salt (heaping)
    1/3 cup of ice water

Directions

Mix and cut the dough in half and roll thin into an 8 inch pie pan. .
Place the fruit mixture onto the bottom shell and then roll out the top shell and place on top of the mixture and pinch the edges together to seal.

Bake at 425 degrees for 10 minutes
then at
400 degrees for 25 minutes.


Number of Servings: 8

Recipe submitted by SparkPeople user RUTHANN05.






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Member Ratings For This Recipe


  • Very Good
    4 of 4 people found this review helpful
    I made this , but used real sugar. It was very good, but it needed a little more thickening. Next time I will use some tapioca sprinkled on the bottom crust , to thicken the juices. Everyone liked the combination of rhubarb and blueberries. - 11/10/08

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  • Incredible!
    2 of 2 people found this review helpful
    Used 3 cups each of blueberries and rhubarb, and cornstarch rather than flour. This is Wonderful! - 8/8/10

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  • 2 of 2 people found this review helpful
    Each time I make this (only subtracting a little salt in the crust-otherwise exactly as written) I get asked for the recipe an should have reviewed it before. You'll love this and with Splenda it does not need extra flour which is just extra calories anyway. Thank you Ruthann! - 6/13/10

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  • Incredible!
    1 of 1 people found this review helpful
    I loved this! I actually made a blueberry rhubarb crisp because I wasn't in the mood to make a pie crust that day. I used the suggestions of adding a bit more thickening, and it set up very nicely. I'll make it again. - 4/29/10

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  • Very Good
    1 of 1 people found this review helpful
    Very good! Added 1 tbsp cornstarch to the fruit mix and sprinkled another tbsp onto the pastry bottom before adding the fruit. Cooked a little longer until golden. Will definitely make this again! - 7/8/09

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  • Very Good
    1 of 1 people found this review helpful
    It was really good. I used a bit of extra flour because of the other comments above, and it turned out perfect. Yum! - 6/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    I loved this pie! - 8/2/08

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  • I like rhubarb and blueberries, but it had never occurred to me to combine them. I used a tablespoon of chia seeds to thicken. - 7/27/13

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  • Trying this tomorrow. Sounds yummy. - 7/2/13

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  • I've made this recipe with huckleberries...it's good too! - 6/30/13

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  • Terrific filling! I'm going to try a streusel topping next time to reduce the crust calories on pies in mini pans. - 8/2/12

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  • Love the flavor combination; blueberries do overpower the rhubarb but the blend is wonderful. I took others suggestions and added some cornstarch to the fruit mixture to thicken. Delicious! - 9/9/11

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  • Incredible!
    0 of 2 people found this review helpful
    I love blueberries and rhubarb! This sounds delicious! - 7/22/08

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