Friday, July 20, 2012

Summer Blueberries & Rhubarb... Bluebarb Slab Pie

Adapted from Becca at Crumbs and Chaos (

Rhubarb and I have a love/hate relationship. I love it to death but I hate how much sugar it takes so it doesn't pucker my entire face off. The solution is often to mix it with other fruits, like strawberries. The recipe I adapted for this mixed raspberries with the rhubarb - but while I was thinking about how I really didn't want all those seeds, I remembered that I have bags and bags of blueberries in my freezer. Blueberries and rhubarb are super easy to freeze, you don't have to do anything to them except wash and dry them, throw them into freezer bags and you're done. My rhubarb plant is in it's second year of growing, so I'm super excited to finally be able to harvest a little of it.

I was a little bit intimidated when I first looked at this recipe, but then when I really read it I could see that it was actually quite easy. You make the crust - a yummy pie crust, then the fruit filling, and top it off with the brown sugar and butter crumble, then bake the whole thing all at once. Using a food processor to make the crust and crumb topping made the whole thing a lot easier. Just make sure you let the pie cool completely before you make the icing.

Let's get started!

Heat your oven to 375 degrees F. Lightly grease a 9 x 13 inch pan. If you are using a baking spray, open your dishwasher and hold the pan inside while you spray. It contains the mess and will get cleaned up next time you run it.


1 1/2 cups flour
1 stick cold butter, cut into cubes
1 Tbsp sugar
Pinch of salt
1 tsp vinegar
1 1/2 Tbsp cold water

The butter and water MUST be cold - if I'm channeling the Barefoot Contessa, I will even put my flour and the blade for my food processor in the freezer before I start.

Fruit Filling:

2 cups sugar (I used 1 cup sugar and 1 cup Stevia in the Raw)
1/3 cup corn starch
5 cups fresh or frozen blueberries, thawed and drained
3 cups sliced rhubarb (fresh or frozen)

Crumb Topping

1 cup flour
1/2 cup brown sugar
1 stick cold butter, cut into cubes


1 1/4 cups powdered sugar
1/2 tsp vanilla
5 tsp milk

Make the crust first by putting the flour, butter cubes, sugar and salt into your food processor.

Pulse until it looks like coarse crumbs, then add the vinegar and water until it looks doughy. Mine still looked crumbly, but you can see the little clump with my fingerprints on it - it holds together like a crust.

Pat it down evenly in the bottom of your prepared pan.

Set the pan aside mix up the filling. Mix the sugar and cornstarch together and toss it with blueberries and rhubarb in a large bowl. I put my blueberries in still frozen, and it worked fine.

Spread the fruit mixture evenly over the crust.

Now make the crumb topping. Put the flour, brown sugar and cold butter cubes in the food processor.

Don't worry about cleaning the little bits of crust out, it won't matter once it's baked. Pulse a few times until it's nice and crumbly, then sprinkle it evenly over the crust.

Bake until bubbly, 50-60 minutes.

Let it cool completely, then make the icing and drizzle it over the pie. Yum!

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