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Blueberry Rhubarb Pie

Perfect for the month of July, when blueberries and rhubarb are in season. A decadent combination of tart and sweet. Enjoy with a dollop of creamy vanilla ice cream, mascarpone, or fresh whipped cream. Adapted from Karin Broecker’s personal recipe.


One pre-made pie crust


1 egg                 1 c granulated sugar                1/2 tsp pure vanilla

1/2 tsp grated orange or lemon zest

1 1/2 cups fresh rhubarb, diced             1 1/2 cups fresh blueberries                 2 tbsp flour


½ cup flour         ½ cup oatmeal       ½ cup brown sugar     1 tsp cinnamon    1/3 cup butter, softened


Preheat oven to 400 degrees F.  Thaw pie crust for 15 minutes.  Prick crust with a fork and bake for 10 minutes.  Remove pie crust from oven and set aside while preparing the filling. In a large bowl, mix filling ingredients and let rest for 5 minutes.  Drain any excess juices and pour mixture into the prepared pie shell.  In a small bowl, cut ½ cup flour, oatmeal, brown sugar, cinnamon and butter together until pea-sized clumps are formed.  Sprinkle above mixture on top of pie filling.  Bake pie for 10 minutes at 400 degrees F.  Lower heat to 350 degrees F and bake another 30 – 40 minutes until bubbly.