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READY IN 1 hr

Mulberry Rhubarb Pie

Read Reviews (21)

"The fruit mixture can be frozen in quarts, and used at a later date." — Bev T.

Ingredients Edit and Save

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Original recipe makes 1 nine inch pie Change Servings

2 1/2 cups mulberries
1 1/2 cups finely chopped rhubarb
1 1/4 cups white sugar

1/4 cup all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch single crust pie

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Directions

Mix together mulberries, rhubarb, sugar, and flour.
Pour into unbaked 9 inch pie shell. Dot filling with butter or margarine, and add top crust.
Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake until pie is done, about 30 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!
British English recipe for Blackberry Rhubarb Pie.
French recipe for Tarte mures-rhubarbe.
Australian recipe for Blackberry Rhubarb Pie.

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We picked a lot of mulberries at a friend's house, but none of us really liked them too much. I thought putting them in a pie with something else would help, so I tried this. It is outstanding! It tastes like neither mulberries or rhubarb, and we loved it. Dicing the rhubarb is a great improvement over cutting it in big chunks the way people seem to do with strawberry rhubarb pie. I did cut the sugar back to 3/4 c because 1 1/2 c seemed like too much for four cups of fruit. I also added a few dashes of salt. Be prepared to spend a long time removing stems from your mulberries! I wasn't sure if it would be worthwhile, but this is probably the best pie I have ever made.

—SMLFISH

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Jul 31, 2003

I have to say, I love rhubarb pie. I have always found strawberry/rhubarb pie to be a little over-rated, so I wasn't too sure how mulberry/rhubarb pie would come out...I now know that mulberries are the perfect compliment to rhubarb. This pie is not only superb, but the color is wonderful. It's a lavender-blue. I made two of these pies for family and they were gone in no time. Thanks for the recipe!

—GAZZAZZ1

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23 Ratings

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Jun 12, 2006

Good pie! However, on the ingredients list, you list only a "single" crust. Then it says to add a top crust. The ingredients list should state 2 crusts. I had enough pie dough for one crust, so I got the whole thing together and then discovered I needed another crust. Disappointing. But the flavor was excellent.

—Mimi

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Jul 27, 2003

This is really good stuff! It's great to have kids you're babysitting pick the berries and do all the work, and you sit back and enjoy!

—EMMMMY

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Jun 03, 2009

I just can't say enough about this pie! I made it tonight as dessert for dinner with friends and it was AMAZING! Easily the best pie I've ever had, and my family loves pie. It was just the right combination of tangy and sweet, and my friends raved about it. I think this will be a regular on the menu as long as I can get hold of mulberries and rhubarb. I did tweak it slightly. I used 2.5 cups of mulberries and about 4 cups of diced rhubarb (had a lot on hand), only 3/4 cup of brown sugar and about 1/3 cup of whole wheat flour to the filling. I let it sit for about 3 hours before filling and baking the pie. I used store bough crusts this time, but it still turned out amazing. I would gladly recommend this recipe and will be making it throughout the season! Thanks so much!

—shellymayo

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Jun 24, 2008

YUMMY!! This is the best pie that I have ever made. I increased the berries and rhubarb by 1/2 cup. I used 1/2 c. sugar and 1/2 c. splenda. It was plenty sweet. I also heaped the 1/4 c flour to make sure it wasn't runny with the additional fruit. This is now a family favorite!! If you love a slightly sweet/slightly tart pie, this is the one to try.

—DebbyV

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Jun 19, 2006

If I could give 6 stars I would...fantastic tasting pie. I did increase the mulberries and the rhubarb by a 1/2 cup (had extra) and I added 3tbsp. of instant tapioca. The pie wasn't runny at all. Ab Fab!

—corinne

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Oct 27, 2011

My family loved this, even though I myself don't really enjoy mulberries. We had to use up the mulberries from our yard, and we only like them in pies. This was great with the rhubarb.

—QueenCook

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Nutrition

Calories
285 kcal
14%

Carbohydrates
49.8 g
16%

Cholesterol
4 mg
1%

Fat
9.2 g
14%

Fiber
2.1 g
8%

Protein
2.6 g
5%

Sodium
132 mg
5%

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

Nutritional Information

Mulberry Rhubarb Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 285
Calories from Fat: 82

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 2.8g 14 %
Cholesterol 4mg 1 %
Sodium 132mg 5 %
Potassium 170mg 5 %
Total Carbohydrates 49.8g 16 %
Dietary Fiber 2.1g 8 %
Protein 2.6g 5 %
Sugars 35.1g
Vitamin A 2 %
Vitamin C 30 %
Calcium 5 %
Iron 17 %
Thiamin 13 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 5 %
Folate 16 %

* 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.