Bluebarb and lime crumble pie from Midwest Made: Big, Bold Baking from the Heartland (page 70) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on May 26, 2025

    This is my family's favorite dessert, the one requested above all others. When rhubarb is in season I highly recommend trying it.

  • anya_sf on July 09, 2022

    Delicious! Just the right sweetness with or without vanilla ice cream. Filling was perfectly set, not runny at all. My topping ended up sandy rather than gravelly, but still worked. My rhubarb had been frozen and wasn't completely thawed, which may be why the pie took 15 extra minutes to bake. The bottom crust was crisp - almost too crisp as it was difficult to cut with a fork - perhaps due to the longer baking time.

  • Zosia on June 15, 2021

    Excellent pie! Generous amount of filling that's not too sweet, flakey crust and crunchy topping. We loved it!

  • Lepa on February 27, 2020

    This pie is amazing! The flavors are incredible. I was a bit confused about whether blind baking was necessary because there is a page on blind baking directly after the recipe. I read and reread the directions and decided to trust them and skip blind baking. The pie was perfect and I think that was the right call.

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