Berry Rhubarb Pie

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Most Helpful Positive Review

Jun 11, 2008

My favorite pie on the planet is a Strawberry Rhubarb Pie I've been making for probably 40 years and look forward to every spring. So making this pie was a real departure, and I only did so because I got a little carried away with my market's sale on berries. What a treat! I used 2 c. rhubarb, 2 c. raspberries, and a cup of blueberries, and simply added a tad more sugar and flour to compensate for the extra amount of berries. There is no need to start this the night before--just let the berries and rhubarb sit in the sugar/flour mixture until they start to release their juices, stirring every so often. Because rhubarb and raspberries are tart I omitted the lemon juice and was glad I did. I didn't bother with melting the butter, just dotted it with a little butter before slipping on the top crust. For those who are not big fans of rhubarb this may be a good recipe, as the rhubarb flavor is subtle. Rhubarb lovers might want to add more! Either way, this is a beautiful, jewel-toned pie that perfectly showcases the flavors of the season.

—naples34102

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Most Helpful Critical Review

Aug 29, 2002

The pie was good, however, it was too tart for the kids and takes 2 days to make, since you have to soak the berries overnight.

—KATHYNELMS

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92 Ratings

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Nov 09, 2003

Excellent! I took the other reviewers' suggestions and added more filling (including strawberries), and it came out fantastic. Maybe slightly too runny - next time I will spoon the fruit into the pie instead of pouring the fruit and juices.

—HANAHM

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May 29, 2005

I used blueberries, raspberries, strawberries, and rhubarb. All-in-all it turned out very yummy. I used about 8 cups of fruit, so I doubled the flour and used about 1 1/4 c. sugar. I usually don't make berry pies and have learned my lesson to let it sit overnight before cutting it. I couldn't help myself, cut into it warm and it was VERY runny - but the next morning it was all set up, so I think I had about the right measures of flour and sugar.. Just didn't have the patience to wait to eat it!!! The crust is perfect. I will use that recipe again for other pies. It's just the right mix of crunchy and flaky.

—Marne

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Apr 14, 2004

I made this for Easter, and it was FANTASTIC! I used frozen fruit--I forgot to buy raspberries, so I just used equal amounts of rhubarb and blackberries. It was tart and sweet: a perfect combination. I didn't want to hassle with making pie crust, so I just used a Pillsbury crust and it was still wonderful. Don't let the two day prep time deter you; it takes so little time each day that it isn't worth worrying about. Also, other than the raspberries, I followed the recipe exactly and I didn't have problems with it not filling a 9-inch pie plate or being too runny. Try it and enjoy!

—NICOLES3

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Jan 25, 2003

Very tasty! I found the filling to be a bit skimpy, I double it. Great crust!

—LORISUSAN

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Nov 09, 2003

This was really good. I used a fresh rhubarb and a frozen berry mix with blueberries, raspberries, blackberries, and strawberries. It was a big hit on Mother's Day.

—KATHYL32

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Oct 01, 2004

Great flavor. Follwed the recipe exactly (except for using a Pillsbury crust) and it tasted great. However, as some of the other reviews said it was a bit too runny. I imagine it all depends on how fresh and "JUICY" your fruit is. I also added more fruit because it seemed a little scant for that size pie. With a few adjustments this could be great.

—Ms. Joey Gilmer

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Nutrition

Calories
427 kcal
21%

Carbohydrates
53.8 g
17%

Cholesterol
12 mg
4%

Fat
22.3 g
34%

Fiber
3.4 g
14%

Protein
4.4 g
9%

Sodium
325 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Berry Rhubarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 427
Calories from Fat: 201

% Daily Value *
Total Fat 22.3g 34 %
Saturated Fat 7.3g 36 %
Cholesterol 12mg 4 %
Sodium 325mg 13 %
Potassium 184mg 5 %
Total Carbohydrates 53.8g 17 %
Dietary Fiber 3.4g 14 %
Protein 4.4g 9 %
Sugars 23.9g
Vitamin A 5 %
Vitamin C 17 %
Calcium 6 %
Iron 19 %
Thiamin 29 %
Niacin 25 %
Vitamin B6 2 %
Magnesium 7 %
Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.