Triple Berry Rhubarb Pie
This triple berry rhubarb pie is exceptional! A juicy berry rhubarb filling topped with a delicious streusel makes it one of the best pies ever!
If you haven’t had the privilege of experiencing the value rhubarb adds to a fruit pie, now’s the time. Get your hands on some rhubarb and make this berry rhubarb pie. It is phenomenal!
Triple Berry Rhubarb Filling
Modeled after this beloved strawberry rhubarb pie, we’re swapping the strawberries for a triple berry blend and tweaking the other ingredients to compensate for the slight change.
For this pie, a frozen or fresh blend of triple berries can be used. Don’t thaw the berries if they are frozen.
I prefer using a triple berry blend of blueberries, raspberries and blackberries.
Rhubarb is generally in season anywhere from April to June or July. Fresh rhubarb might be tricky to find in some grocery stores (Whole Foods and Albertsons are often a good place to start), but many people grow rhubarb, so check around with family and friends. You might be surprised who has a rhubarb plant lurking in their side yard.
Assembling Triple Berry Rhubarb Pie
Putting this pie together is very straightforward.
- Roll out a single pie crust and gently place in a 9-inch pie plate. Trim and flute the edges.
- Spread the prepared filling into the crust.
- Top with streusel.
The streusel is a beautifully simple combination of flour, brown sugar and butter. It comes together fast and easy and is the perfect topping for this sweet and tart pie.
Baking Time is Critical
Place the triple berry rhubarb pie on a foil-lined baking sheet and bake for right around 70-75 minutes.
It is really, really important to bake this pie long enough. The bubbly filling should be very thick and syrupy. If the bubbles are thin and juicy, continue baking, even if it means adding time beyond the 75 minutes called for in the recipe.
If the streusel or crust edges are browning too much, lightly tent with foil during baking.
And although warm pie is completely irresistible, cooling the pie completely will also help it set up perfectly. (Individual slices of pie can be warmed for a few seconds in the microwave before serving!)
This berry rhubarb pie is tart and sweet, vibrant and juicy.
And it is absolutely extraordinary served with a scoop of vanilla ice cream. The gentle creaminess balances out the deliciously sharp burst of flavor from the berries and rhubarb.
I mean, honestly, the whole triple berry rhubarb pie + ice cream is pretty much the only reason I nurse my rogue rhubarb plant back to proper civilization every spring.
I have always loved strawberry rhubarb pie, and I’m certainly not turning my back on it anytime soon, but I would choose this triple berry rhubarb pie any day over just about any other pie. It is fantastic!
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Triple Berry Rhubarb Pie
Ingredients
- Single crust pie dough
Filling:
- 3 cups (400-450 g) triple berry blend, fresh or frozen (don't thaw if frozen)
- 2 cups (240-250 g) sliced rhubarb (about 1/4-inch thick)
- ⅔ cup (141 g) granulated sugar
- ¼ cup (30 g) cornstarch
Streusel:
- ¾ cup (107 g) all-purpose flour
- ⅓ cup (71 g) packed light brown sugar
- 6 tablespoons (85 g) cold butter
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the berries, rhubarb, sugar and cornstarch. Mix well. The mixture will start to turn thick and syrupy as it is stirred.
- Roll out the pie crust and place in a 9-inch pie plate, trimming and fluting the edges.
- Pour the berry/rhubarb mixture evenly in the crust.In a small bowl, combine the flour and brown sugar.
- Add the butter, and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs.
- Sprinkle the streusel topping evenly over the top of the pie (but not covering the edges of the pie crust).
- Place the pie on a foil-lined baking sheet (to catch any drips), and bake for 70-75 minutes until the streusel is golden and the filling is bubbling thick and syrupy. Cover the pie crust edges halfway with foil or a pie crust shield to prevent over-browning, if needed.
- Let the pie cool completely before cutting (the filling will thicken as it cools). Serve with a scoop of vanilla ice cream or sweetened, whipped cream, if desired.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Have you made this with canned rhubarb? I want to make this for thanksgiving and can’t find any frozen
I haven’t, sorry! I think it might work just fine as long as the rhubarb is drained well (if it is REALLY soft out of the can, it might cook fully into the pie without retaining much texture).
Hello, I want to make this with fresh blueberries & fresh rhubarb. My question for you, I have frozen strawberries that I would like to mix with the fresh blueberries & rhubarb. Do I use the frozen strawberries or do they need to be thawed? Thank you
It should be ok to use the strawberries frozen, but if you want to be sure the pie isn’t too liquidy, you can thaw and drain them first.
Oh no! I just saw the comment right below mine. Nevermind! Sorry about that!
NEVERMIND! I just saw the comment right below mine! Duh! Sorry!
I have several pounds of frozen rhubarb and would like to use some of it in this recipe. Would you thaw it first or use it frozen, like with the berries?
Will frozen rhubarb work? Hoping not to have a soggy pie!
I haven’t tried it, but I know frozen rhubarb works ok for strawberry rhubarb pie, so it’s worth a try
I’ve made 4 pies so far! They are so delicious, now I need to figure out what to do with the 300lbs of rhubarb I still have♀️. I make your rhubarb muffins (into a cake) quite often, too. Thanks for all the fabulous recipes ❤️
A fantastic recipe. This pie was the perfect use for the last of this year’s rhubarb harvest. For the berries, I used blueberries, blackberries and cranberries from my freezer, plus a small package of red raspberries. This will be a regular in our house.
So, so happy you liked this recipe, Kathy!!
This was beyond amazing! This will be my new go-to for the rhubarb in our yard. We’re recently a celiac household. And using a gluten free (premade frozen) crust, I just swapped the flour in the crumble for almond flour and it was delicious! Everyone raves about the pie both gluten and non gluten eaters…the triple berries with the rhubarb really is delicious!
Love that this converted well to gluten free, Emily! Thanks for taking the time to check in and let me know!
This was beyond amazing! This will be my new go to for the rhubarb in our yard. We’re recently a celiac household. And using a gluten free (premade frozen) crust, I just swapped the flour in the crumble for almond flour and it was delicious! Everyone raves about the pie both gluten and non gluten eaters…the triple berries with the rhubarb really is delicious!
Such a delicious, easy, impressive pie!! Thank you…finally happy I have a rhubarb plant!
Yay!
Never has my family inhaled something as quickly as this pie! So easy to make and I feel like a rockstar for creating something so out of this world delicious. Looks like we need to plant rhubarb now!
Loved reading this, Robyn!! So happy this was a hit. And you ARE a rockstar!
Wow, what a perfect pie! It tastes amazing, looks beautiful and sets up wonderfully for perfect slicing. Will definitely make again!
Thanks for taking the time to review the recipe and let me know how it worked out for you, Christie!
I’m new to baking with Rhubarb and I have a ton of it . I’m going to try this recipe today. Can this pie be frozen for baked at a later date?
I haven’t tried freezing it and baking it later, but it’s worth a try!
Disclaimer: I’m new to the world of rhubarb. Someone gifted me bags and bags of rhubarb and I froze most of them not knowing what to do. Do you think I could put frozen rhubarb in with the frozen berry mix and come close to the same results? I wasn’t sure if I’d need to adjust something and where/what! Thanks for any help!
Yes, I think frozen rhubarb should work just fine! You might increase the cornstarch by another 1-2 teaspoons (I don’t think I’d thaw the rhubarb before using).
Is this even better than “The most amazing fresh peach pie”?
Hmmm…that’s hard to say because I think it really depends on if you’re in a peach mood or a berry/rhubarb mood? They’re on the same plane of deliciousness…just really different. Does that make sense?
Looks like I am going to have to make both! Thanks for all your delicious recipes, Mel!
So good- I made it with those berries plus strawberries in my mixed berry blend. One of my favorites for sure!
Great idea to keep strawberries in there!
Thank you for this amazing recipe. This was the absolute best pie I’ve ever made. Sweet and a little tart. Great combo with mixed berries. I’m sure to be making another soon.
If you added 1cup sour cream ( or for better nutrition fage yoghurt) whipped with on egg, add 1/3 c flour to the sugar mix and then mix with with egg sour cream mixture then mix in berries, when baked it makes a creamy custard that settles to the bottom.
Yum!
In Canada we call this Bumbleberry Pie – my favourite kind! Will definitely be trying this one!
Ok, I love that name even better!
I’ve made this twice now. The second time, I made two because my family devoured the first one so fast! THE BEST PIE RECIPE EVER. I’m not exaggerating. It’s so good!! I froze some of rhubarb just so I can make this during the winter months. Thank you Mel!
Yay, Tami! Love hearing this!
Your delicious strawberry rhubarb pie is the recipe that brought me to your site many years ago. I make it every spring and have already made six this year! Excited to try this version. Thanks for all your great recipes!
I love knowing that recipe is what brought you here, Ellen!