A delicious, tart and sweet pie this Blackberry Rhubarb Crumble Pie is the perfect mixture of flavors that just burst and excite your tastebuds.
So we are going to the zoo today. I haven’t been to the zoo in like 6 years so it’s going to be a nice refreshing change of pace. I’m going with my friend Beth and her kids, so between the two of us we have my 4 kids and her 2, all in a vehicle for 2.5 hours driving to the zoo. Call us crazy, but I’m looking forward to the adventure. And I think so are our kids!
The zoo is just something that when the weather rolls around is a great option to bring the kids too, unfortunately we live in the middle of nowhere and our options of activities around our area are limited so it’s nice when we are able to take some days off to find time to go places like this with our kids!
Another great thing we enjoy when the weather is nice is this Blackberry Rhubarb Crumble Pie. I’m like the hugest rhubarb fan! Unfortunately I don’t have my own bush but my parents do and my mom doesn’t like rhubarb so it’s fair game to me…sometimes. Sometimes she doesn’t like me picking it, which is weird since she doesn’t consume it anyways…I’m still trying to figure that one out. Luckily my dad was the one who brought me in this rhubarb so I bypassed any lecture from my mom for taking too much. LOL!
Anyways, this pie is so so so easy! I was lazy and used a frozen pie crust. But don’t judge me, school has been out for less than a week. I have my 4 kids home with me, 2 daycare kids that I’m taking on this Summer and all my blogging stuff…I’m still trying to find my bearings. So I sometimes like to take the occasional short cut. Which I think is absolutely fine, but some people told me that they don’t like it because it’s not completely homemade. Well tough, my friends.
Usually the majority of my recipes ARE 100% from scratch like all my layer cakes and frostings, but life happens and you just need to take a break and that’s what I did. But in my defense, I did make another pie coming this week, using a completely homemade pie crust! So you have to give me some credit right?
Anyways, back to this pie being super easy. You literally just toss in a bowl rhubarb, blackberries, sugar and corn starch and throw it into a crust and top it with a crumble and bake it up. Seriously from all those very minor steps you get something like this which is absolutely amazing, people really don’t know that you can create delicious treats with minimal effort and I LOVE IT!
Occasionally I’ll make those bizarre recipes that have like a million steps, but I usually try to bypass this because..ain’t no body got time for that! But I have to admit, it does feel accomplishing when you do finish a complicated recipe and it actually turns out. I have had so many fail me that it’s laughable, for real.
So if you’re looking for your new pie of the Summer this Blackberry Rhubarb Pie is calling your name. It’s the perfect amount of sweet and tart that will just make your mouth light up. And it’s even better with a big scoop of ice cream on top, but what isn’t right?
Blackberry Rhubarb Crumble Pie
Ingredients
- 1 pre-made pie crust , or homemade
Filling:
- 6-7 stalks of rhubarb (about 3 cups) , diced
- 1 (6 oz) container of blackberries, sliced in half
- 3/4 cup sugar
- 2 Tbs cornstarch
Topping:
- 1/2 cup cold butter , cut into cubes
- 1/2 cup sugar
- 1 cup flour
- 1/2 cup walnuts , chopped
Instructions
- Preheat oven to 350.
- In large bowl mix together your rhubarb, blackberries, sugar and cornstarch and pour into pie shell.
- In another bowl with a pastry cutter or 2 forks blend together your butter, sugar, flour and walnuts until pea size crumbles form.
- Sprinkle crumble over the top of your pie.
- Bake in oven for about 1 hour or until crumble starts to brown.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Linda Curtis
I only had frozen blackberries and rhubarb and when thawed, just didn’t look like enough volume. I threw in several sliced strawberries and my company dubbed me “Pie Queen” after tasting it. Delicious!!
Pam
Looks yummy. Have you ever tried to make it and just freeze it for later use?
Tornadough Alli
Unfortunately I have not tried to freeze this pie.
Trudy Hallahan
Great recipe, with great flavor and so easy to make. Will make it again, just as soon as my little rubard plant can grow more.
Ruth Mandala
I used 4 cups of rhubarb and kept the rest of the ingredients the same. Very good pie! Everyone loved it with a homemade crust and vanilla ice cream.
Sandoona
Made this today with a frozen crust. It was easy peasy to put together. I made a couple changes because there are certain ways I like to do things with pies. First I used tapioca as a thickener because I like it better than cornstarch, second I added 1/2 cup old fashioned oats to the crumble because I like it and third I always use melted butter to make the crumble a crumble. It all came out great, delicious. I might add just a torch more sugar to the pie as it was slightly tart but still very yummy, and fast to make if you have everything on hand.
Dirk
We have 4 big rhubarb plants that were on the property when we moved in and we have been trying to figure out what to use it for. Great and easy recipie. Blackberries tone down the rhubarb and make a great combo. I see jam in our future.
Tornadough Alli
Right, the combination of the two together work really really well!
Mary
Agree with the question on approx. cups of rhubarb. My stalks are huge, such that fewer would be needed, but cups or a blackberry to rhubarb proportion would be very helpful. Excited to try this!
Tornadough Alli
Sorry I’m just getting to this, I would say about 2-3 cups would work well.
Annie
Thanks for your reply. I used 9in deep pie plate. I used 4cups Rhubarb & 16 oz blackberries. I double the dry ingredients and it all came out great.
kudoskookies3
Strawberry and rhubarb seems to be the common combination when it comes to rhubarb but I love that you did the unexpected with the blackberry and rhubarb! Looks fantastic!!
Theresa Beer
Could you be a little more specific with the rhubarb please? 6-7 stalks could be 2 cups to 6 cups depending on the size of the stalk 🙂