Rhubarb and Blueberry Pie

20m
Prep Time
40-50m
Cook Time
1h
Ready In

Recipe: #2956

November 22, 2011

Categories: Blueberry Rhubarb,



"This is a new twist on a rhubarb pie and is enough to fill a 10" pie plate. If you want a smaller one, you will have to decrease the amounts, but that wouldn't be too hard to do. It won't take a rocket scientist to figure it out."

Original is 1 serving

Nutritional

  • Serving Size: 1 (1240.1 g)
  • Calories 2074
  • Total Fat - 2.7 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 34.6 mg
  • Total Carbohydrate - 510 g
  • Dietary Fiber - 17.1 g
  • Sugars - 435.6 g
  • Protein - 9.7 g
  • Calcium - 491.1 mg
  • Iron - 3.6 mg
  • Vitamin C - 67.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Mix sugar and flour together; add the rhubarb and mix well.

Step 2

Toss in the blueberries very gently but mix them in well.

Step 3

Put into a pie-lined pie plate and put on the top crust; bake at 425 degrees for 40-50 minutes.

Tips


No special items needed.

0 Reviews

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