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
Blueberry Rhubarb Pie
Yield: 8
Ingredients:
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
Directions:
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 AllRecipes.com
These are so adorable! A friend once made me margarita cupcakes for a birthday, but I love the sound of all the coconut.
I love this cupcakes week!!!!! And even Pina-colada cupcakes…..ciao, Flavia
these look incredible! I am LOVING cupcake week!
These make me crave a warm summer day.
This sounds like a fun, summery cupcake recipe! Love it!
Mmm these look awesome! But where’s the rum?
Tell me about it! I’m not excited about the rain/snow we’re supposed to get tonight and tomorrow.
Good point! They have the flavors of a pina colada without the alcohol. If you wanted to add some rum, I’d throw it into the filling.
I’d like one of these cupcakes along with a pina colada on the beach!
I’ve really been into “booze” cupcake lately and yours looks fantastic! Perfect for a luau or a summer pool party!
Those are truly beautiful cupcakes! I love Pina Coladas and I love cupcakes so…
These are so beautiful! Eating one of these would bring me back to Hawaii 🙂
Ooohhh Hawaii sounds awesome right about now. I’ve never been.
oh my gosh, those look adorable, and i love the flavor combo, too!!
Very nice! May I ask how you set the background for your cupcake pics? The solid colors really bring attention to the cupcakes themselves.
For the majority of my cupcakes, I use a piece 12×12 scrap-booking paper for my backgrounds. I have a big stack of a variety of colors and patterns.
Thank you 🙂 .
I love the garnishes on the top, they looke exactly like little poolside drinks. I have been wanting to try a cocktail-like cake since I went to “cupcake happy hour” at Kickass Cupcakes in Davis Square. Have you ever been there? Because if you haven’t you must go and try their mojito!
I have been to Kickass before during the Cupcake Crawl I hosted a couple years ago. In fact, we even tasted the mojito cupcake while we were there.
Such creative finishing touches to a perfectly delightful cupcake.