Bonnie Blue-Barb Pie

Bonnie Blue-Barb Pie

"Rhubarb and blueberries are both native to our area, and this pie combines the flavors beautifully. We are fortunate to have a healthy rhubarb patch in our garden. It keeps us supplied with rhubarb from spring until well into fall."
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1 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. In a large bowl, combine rhubarb and blueberries. Combine sugar, flour and salt. Sprinkle over the fruit; toss lightly. Line a 9-in. pie plate with pastry; add filling. Dot with butter. Top with a lattice crust. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F; bake 35 minutes longer or until golden brown.


  • Editor's Note: If using frozen fruit, thaw and drain well.


Read all reviews 7
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Yummy! I wasn't too sure about the blueberry/rhubarb combo, but I'm glad I tried it! I don't care for flour in fruit pies, so I used 1/4 cup quick cooking tapioca instead. :) Also less sugar a...

Really good! I made this two ways. One, primarily the way it was written with just a touch less sugar and a crust using all-purpose flour, and then with the second pie, I made a mistake. I us...

This is soooooooooo delicious! I wasn't even expecting to like it. I made it for a friend who kept asking for a rhubarb pie. I happened to have extra blueberries left over and thought this wo...

Awesome pie, not a slice left. A little too sweet though, cut the sugar down next time.

One heck of a great pie. Nobody could stop at one piece. If I had taken the time to make a homemade crust it would have been phenomenal. Easy too!

I used fresh fruit and instead of flour, King Arthur's pie enhancer. It was super delicious!!! The blueberries really went well with the rhubarb. Really a great pie. I also used the pie crust re...

Yummm............ I tried it, and made three more pies. As suggested by others, I used double the amount of rhubarb, and blueberries, and only 3/4 cups of sugar.

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