Rhubarb Berry Pie Recipe

5 3 4
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Rhubarb Berry Pie Recipe

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5 3 4
Publisher Photo
The ingredients in this pie are abundant in this area of the country. Our valley is famous for its fields of berries as well as for rhubarb. I'm always delighted to share this favorite recipe of ours with rhubarb and berry lovers!
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 45 min. + cooling

Ingredients

  • 3 cups diced fresh or frozen rhubarb
  • 1 cup fresh raspberries or strawberries
  • 1-1/3 cups sugar
  • 3 tablespoons tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter or margarine

Directions

In a bowl, combine first nine ingredients and allow to stand 15 minutes. Pour into pastry-lined pie plate. Dot with butter; cover with top crust. Cut slits in top crust. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer. Yield: 8 servings.
Originally published as Rhubarb Berry Pie in Bountiful Harvest Cookbook 1994, p88

Nutritional Facts

1 piece: 418 calories, 16g fat (7g saturated fat), 14mg cholesterol, 254mg sodium, 68g carbohydrate (36g sugars, 2g fiber), 3g protein.

  • 3 cups diced fresh or frozen rhubarb
  • 1 cup fresh raspberries or strawberries
  • 1-1/3 cups sugar
  • 3 tablespoons tapioca
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter or margarine
  1. In a bowl, combine first nine ingredients and allow to stand 15 minutes. Pour into pastry-lined pie plate. Dot with butter; cover with top crust. Cut slits in top crust. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer. Yield: 8 servings.
Originally published as Rhubarb Berry Pie in Bountiful Harvest Cookbook 1994, p88

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Reviews forRhubarb Berry Pie

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JerseyGal262 User ID: 2998914 16780
Reviewed Apr. 8, 2012

"This pie recipe is a definite keeper. I made it for Easter dinner dessert and it was a hit. I added a few more strawberries but kept everything else the same. Delicious with a little vanilla ice cream on the side."

MY REVIEW
deltatoolgirl User ID: 1215550 18625
Reviewed May. 29, 2011

"This recipe is great! I tweaked it by reducing the rhubarb to 2 cups, kept the strawberries at 1 cup and added 1 cup of blueberries. I have made it 3 times now and we can't get enough of it!"

MY REVIEW
Candy Foulke User ID: 3639924 46975
Reviewed Jul. 6, 2010

"I made this pie for my husband's birthday at his request. I personally do not like strawberries, raspberries, or rhubarb, but I made it for him anyway. I followed the recipe exactly, using fresh rhubarb and fresh strawberries. Since I never tasted the filling while I prepared the pie, I just had to hope and trust the pie would taste good!! My hubby said the pie was absolutely delicious and he would love it if I made it again, so I guess I will!!!!!!"

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