Blueberry Rhubarb Pie

Rhubarb is another veggie that makes me think of summertime. I’ve mentioned this before, but growing up, I wouldn’t touch it. My dad absolutely loves it. He makes rhubarb rolls fairly often and the first time I remember enjoying them was when I made them for Hubby last year. Another indication of how my tastes have changed as I grow older…

Even though rhubarb is in fact a veggie, I always think of desserts when I think rhubarb. There’s just something about the tartness of the rhubarb that makes desserts so great.

So when I got a ton of rhubarb from my coworker, I started looking for recipes to make with it. I was trying so hard to find a savory treat, but just kept going back to this pie.

Hubby’s favorite pie of all time is blueberry pie and I was intrigued by the combination of a blueberry-rhubarb pie. We all know rhubarb is usually paired with strawberries or even raspberries, but this combination is just as good if not better. Hubby said it was like a tart blueberry pie.

As you can probably tell from the pictures, we enjoyed this pie at a friend’s house. A weekend at the Cape with great friends and a summery pie is as close to perfect as it gets! And, if you go blueberry picking like we did, be sure to freeze some berries for delicious treats all year! I just throw clean berries on a baking sheet and pop them in the freezer. Once frozen, throw the berries in a ziplock bag.

One Year Ago: Rhubarb Raspberry Jam

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Blueberry Rhubarb Pie

Yield: 8


3 cups diced rhubarb
2 cups fresh blueberries
1 pinch salt
1/8 tsp freshly ground nutmeg
juice from 1/2 lemon
1 1/3 cups sugar
1/3 cup cornstarch
1 double pie crust
2 Tbsp butter, cut up
Decorating sugar


Preheat an oven to 425. Line a baking sheet with aluminum foil.

Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, sugar, and cornstarch until evenly mixed.

Pour into the pie shell and dot with butter. Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with decorating sugar; cover the fluted edges with aluminum foil to prevent excessive browning. Place the pie tin on the prepared baking sheet.

Bake for 15 minutes then reduce the heat to 350 and bake 35 minutes longer.

Remove the foil and bake until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.

Recipe adapted from

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30 Responses to “Dorie’s Perfect Party Cake”

  1. #
    CB — March 30, 2008 at 4:57 am

    I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
    Clara @ I♥food4thought

  2. #
    Nemmie — March 30, 2008 at 5:10 am

    Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂

  3. #
    Morven — March 30, 2008 at 11:36 am

    Well done – what an innovative variation. They look so cute!

  4. #
    Maryann — March 30, 2008 at 11:49 am

    I can totally relate to the slippery effect.
    Your cake looks beautiful!

  5. #
    Sheltie Girl — March 30, 2008 at 12:09 pm

    You did a lovely job on all your mini cakes.

    Natalie @ Gluten A Go Go

  6. #
    slush — March 30, 2008 at 1:23 pm

    Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉

  7. #
    Ben — March 30, 2008 at 1:27 pm

    How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/


  8. #
    ~Amber~ — March 30, 2008 at 2:24 pm

    Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.

  9. #
    Carrie — March 30, 2008 at 3:21 pm

    beautifully done!!! love it!!!

  10. #
    Jerry — March 30, 2008 at 3:59 pm

    I love the little cakes! Plus the raspberries! Yummy!

  11. #
    L Vanel — March 30, 2008 at 4:20 pm

    The mini cakes look really amazing!

  12. #
    Allergy Mom — March 30, 2008 at 4:46 pm

    The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉

  13. #
    Butta Buns — March 30, 2008 at 5:23 pm

    Love the idea of the mini cakes, that’s so adorable!

  14. #
    Bridget — March 30, 2008 at 7:16 pm

    Mini-cakes are definitely more work than one large cake! They’re so cute though.

  15. #
    Nikki — March 30, 2008 at 7:43 pm

    What a cute idea! They look adorable!

  16. #
    Gail — March 30, 2008 at 7:51 pm

    I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!


  17. #
    Claire — March 30, 2008 at 9:04 pm

    I’m loving the mini versions! The cake looks fantastic. Mmmmm!

  18. #
    Peabody — March 30, 2008 at 9:32 pm

    I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
    Looks great.

  19. #
    Beth G. — March 30, 2008 at 9:52 pm

    Beautiful!! You did a gorgeous job :O)

  20. #
    Namratha — March 30, 2008 at 11:08 pm

    These individual cakes look pretty…well done!

  21. #
    Lesley — March 31, 2008 at 12:10 am

    Really cute idea to make individual cakes, I love that. Great job!

  22. #
    jasmine — March 31, 2008 at 12:58 am

    I adore your minicakes. V lovely.


  23. #
    leafy bombshell — March 31, 2008 at 2:23 am

    Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.

  24. #
    Ritsumei — March 31, 2008 at 3:57 am

    Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.

  25. #
    ruthEbabes — March 31, 2008 at 2:15 pm

    What cute little mini cakes! Aren’t things just better when they’re mini?

    Great work!

  26. #
    Gabi — March 31, 2008 at 4:00 pm

    I love the little cakes and the picture with the raspberry and lemon zest is so enticing!

  27. #
    Jenny — April 1, 2008 at 1:14 am

    Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.

  28. #
    creampuff — April 1, 2008 at 1:55 am


    Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!

  29. #
    JMom — April 1, 2008 at 9:12 pm

    wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom

  30. #
    Big Boys Oven — April 2, 2008 at 8:54 am

    so petite and cute!

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