This pie is delicious served warm with a scoop of vanilla ice cream.
Ingredients
- 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
Directions
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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By treecityfoodie
Ann Arbor, MI
on July 03, 2011
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This is the best pie I have ever eaten or made. Great balance of sweet and tart. The perfect Michigan summertime pie! I have taken it to many BBQs and always get many compliments and requests for the recipe. I increase the amount of fruit 1 and 1/2 cups of each and always use fresh. Used frozen once and the pie was soggy. The recipe does yield quite a bit of crumb topping but increasing the the amount of fruit balances it out nicely. Enjoy!
By wigglewaggles_1...
Canterbury, CT
on June 06, 2011
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I have never made anything with rhubarb until I tried making this recipe. It was so incredibly easy and delicious! It is a very sweet treat. I did substitute orange juice in place of the orange zest. My family loved it, so this one's a keeper!!!
By eschroder_10350932
Davenport, IA
on November 12, 2009
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I made this in hopes of getting my husband to eat rhubarb (I love it, he says he hates it and it worked wonderfully! I used fresh blueberries and rhubarb, and it was a perfect summer dessert. The only thing that was off for me was the amount of crumb topping- it made a TON! we ended up saving half of it to top baked fruit and still had a very generous amount on the pie. I'll definitely make it again, but cut the topping in half.
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