Summertime Blue Rhubarb Pie

This pie is delicious served warm with a scoop of vanilla ice cream.

  • 1 egg
  • 1 cup white sugar
  • 1/2 teaspoon vanilla
  • 3/4 teaspoon grated orange zest
  • 1 cup diced rhubarb, if using frozen, thaw and drain well
  • 1 cup blueberries, if frozen, thaw and drain well
  • 2 tablespoons flour
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/3 cup softened butter
  • Preheat oven to 400 degrees F.

  • In a large bowl, mix egg, sugar, vanilla, orange zest, rhubarb, blueberries and 2 tablespoons flour. Pour mixture into a prepared, unbaked pie shell (8-inch).

  • In a small bowl, cut 3/4 cup flour, brown sugar, and butter together until pea-size clumps are formed. Sprinkle above mixture on top of pie filling.

  • Bake pie for 10 minutes. Lower heat to 350 degrees F and bake another 30-40 minutes until bubbly.

  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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