Blueberry Rhubarb Pie

Tuesday, August 10, 2010

Rhubarb is another veggie that makes me think of summertime. I’ve mentioned this before, but growing up, I wouldn’t touch it. My dad absolutely loves it. He makes rhubarb rolls fairly often and the first time I remember enjoying them was when I made them for Hubby last year. Another indication of how my tastes have changed as I grow older…

Even though rhubarb is in fact a veggie, I always think of desserts when I think rhubarb. There’s just something about the tartness of the rhubarb that makes desserts so great.

So when I got a ton of rhubarb from my coworker, I started looking for recipes to make with it. I was trying so hard to find a savory treat, but just kept going back to this pie.

Hubby’s favorite pie of all time is blueberry pie and I was intrigued by the combination of a blueberry-rhubarb pie. We all know rhubarb is usually paired with strawberries or even raspberries, but this combination is just as good if not better. Hubby said it was like a tart blueberry pie.

As you can probably tell from the pictures, we enjoyed this pie at a friend’s house. A weekend at the Cape with great friends and a summery pie is as close to perfect as it gets! And, if you go blueberry picking like we did, be sure to freeze some berries for delicious treats all year! I just throw clean berries on a baking sheet and pop them in the freezer. Once frozen, throw the berries in a ziplock bag.

One Year Ago: Rhubarb Raspberry Jam

Blueberry Rhubarb Pie

Yield: 8

Ingredients:

3 cups diced rhubarb
2 cups fresh blueberries
1 pinch salt
1/8 tsp freshly ground nutmeg
juice from 1/2 lemon
1 1/3 cups sugar
1/3 cup cornstarch
1 double pie crust
2 Tbsp butter, cut up
Decorating sugar

Directions:

Preheat an oven to 425. Line a baking sheet with aluminum foil.

Toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, sugar, and cornstarch until evenly mixed.

Pour into the pie shell and dot with butter. Cover the filled crust with the top crust and flute the edges. Cut a few decorative steam vents in the top crust. Sprinkle the crust with decorating sugar; cover the fluted edges with aluminum foil to prevent excessive browning. Place the pie tin on the prepared baking sheet.

Bake for 15 minutes then reduce the heat to 350 and bake 35 minutes longer.

Remove the foil and bake until the crust is golden and juice is bubbling through the slits, about 15 minutes more. Cool completely before serving.

Recipe adapted from AllRecipes.com

Dessert, Pies and Tarts

3 comments »

18 Responses to “Tunnel of Fudge Cake”

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1

vanillasugarblog — February 8, 2014 at 11:54 am
this cake screams a lot of things!
eat me comes to my mind!
lol
- beantownbaker — February 8th, 2014 @ 11:57 am
  
  It does definitely scream that 🙂
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2

Aimee — February 9, 2014 at 7:14 am
Gorgeous Bundt, Jen! It looks amazing. Love the butter and cocoa tip and the raspberries!
- beantownbaker — February 9th, 2014 @ 8:58 pm
  
  Thanks 🙂
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3

Tracy | Pale Yellow — February 10, 2014 at 7:31 pm
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
- beantownbaker — February 11th, 2014 @ 12:14 pm
  
  So true!
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4

Nutmeg Nanny — February 23, 2014 at 9:45 am

This cake looks glorious 🙂 I am dying to get a slice, maybe two 😉
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sue epstein — February 27, 2014 at 6:19 pm

The original recipe called for a box of Pillsbury’s frosting mix and was much, much better than the current recipes. There was a tunnel of gooey soft fudge in the middle that you just can’t get with today’s recipes for this cake. But it’s still a great cake!
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Lynne — February 28, 2014 at 9:35 pm

For most up-to-date information you have to visit tthe webb and oon web I
found this site as a most excellent web page for latest updates.
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7

Marye Audet — March 21, 2014 at 5:12 pm

One of my favorites! Thanks for the reminder..I need to make this – soon!
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Heila — December 22, 2015 at 4:24 am

I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂
This is my first tunnel of fudge cake and I am quite happy with the outcome…
Thanks for sharing this easy recipe 🙂
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Lois C. Flores — January 27, 2016 at 9:20 pm

Gorgeous!!! I’d love to try to make it for my family soon. Your recipe is so detailed, but to a clumsy person like me, Hopefully I won’t mess everything up haha.
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Abigail C. Murdock — March 17, 2016 at 4:19 am

Looking at the picture of your cake I just wanna try it immediately. It looks really good. It is good to make it at home and serve on some special occasions like birthday parties or a party with friends on weekends. Thanks Jen for sharing this recipe with us!
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Dane Shaw — March 23, 2016 at 6:47 am

Nice recipe Jen! Hope that I can do it the way you make your cake. Always love chocolate. Thank you for sharing it!
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Healthoop — March 24, 2016 at 9:53 am

oh my god, I fell in love with it at the first sight. So yummy and nice at the look. Thanks Jen for sharing wonderful recipe!
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Anthony — April 20, 2016 at 12:34 am

Awesome, you make it like an artist. It looks so delicious, I will try your recipe to make it for my kids. Thank you so much for sharing this!
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Kathy — June 16, 2016 at 3:26 am

This cake recipe looks very sweet and delicous. I will try it soon. Thank for share this great post.
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Luis Sanborn — March 14, 2017 at 4:21 am

This looks amazing, I will try this out tomorrow, thank you for sharing!

Blueberry Rhubarb Pie