Bluebarb Crumb Pie

Blueberries and rhubarb together in the same pie will easily make this a new family favorite.

Bluebarb Crumb Pie Recipe by Brenda Walsh

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Bluebarb Crumb Pie (VEGAN)

  • 4 cups rhubarb, fresh or frozen, cut into ½ inch pieces
  • 2 cups fresh blueberries
  • 1 ½ cups sugar
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. tapioca (if using fresh or home frozen rhubarb, use 4 Tbsp. tapioca)
  • 2 ¼ cups all-purpose flour
  • ¾ cup sugar
  • ¼ tsp. salt
  • 1 cup vegan margarine, chilled

In a large bowl, combine the rhubarb, blueberries, sugar, tapioca, and flour. Set aside for 30 minutes.

For the crust, combine the flour, sugar, and salt in a food processor. Cut the margarine into 1/2-inch pieces. And add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds). Press into the bottom of a 9-inch glass pie plate. Add pie filling. Repeat crust recipe for the crumb topping. Cover pie evenly with topping.

Bake at 375 for 1 hour or until golden brown.

Yield: 8 servings

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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