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Rhubarb and Blackberry Pie

  • 9reviews
  • 17saves
  • 1hour

  • 54 people made this

If you use a ready-rolled pastry case, this recipe is a snap to put together. Just mix up the filling of rhubarb and berries, spoon it into the base and add pastry to cover.

Bev T.

Serves: 8 

  • 375g blackberries
  • 185g finely chopped rhubarb
  • 280g caster sugar
  • 4 tablespoons plain flour
  • 1 tablespoon butter
  • 1 ready-prepared shortcrust pastry case
  • shortcrust pastry to cover

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Mix together blackberries, rhubarb, sugar and flour.
  2. Pour into unbaked pastry case. Dot filling with butter or margerine, and cover the top with shortcrust pastry.
  3. Bake at 200 degrees C for 15 minutes. Reduce oven temperature to 180 degrees C and bake about 30 minutes or until pie is cooked and pastry golden.

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Reviews (9)


Altered ingredient amounts. If I could give 6 stars I would...fantastic. I did increase the berries and the rhubarb by a litte (had extra). The pie wasn't runny at all. Fab! - 21 Jul 2008


so pleased with this its so pretty to look at with is lattice top - 16 May 2013


Simple to make ,even for a beginner like myself. Turned out Fantastic ,Was difficult to have just one piece - 09 May 2011

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