Last weekend my mom gave me some rhubarb that she had frozen. She intended to make a rhubarb crisp but never got around to it. Then on the same day, my sister dropped off a bunch of fresh blueberries that she and her husband had just picked at a blueberry farm in Wisconsin.

After a bit of thinking I decided to make a blueberry rhubarb tart, using a recipe for blueberry pie filling.

It turned out absolutely delicious. Just the perfect sweetness with bit of tartness from the rhubarb. Erik was especially a huge fan.


Blueberries are delicious and right in season now. The rhubarb was something I had so I adjusted the recipe to include it, but you could easily leave rhubarb out and sub extra blueberries instead.


While I was shooting these desserts Juliet brought her little chair over and stood up and took one of those hearts. It’s not easy finding 10 minutes to snap photos with a toddler around.


These are even good reheated. Store the pie crust in a air-tight container and the filling in the fridge. Then gently heat the filling in the microwave and enjoy!

blueberry rhubarb tartlets
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • ⅛ teaspoon salt
  • ¼ cup cold water
  • 3 cups fresh blueberries, divided
  • 2 cups rhubarb, chopped into small pieces
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • 2, 9 inch refrigerated pie crust
  • vanilla ice cream, optional
  1. Pre-heat the oven to 425 degrees.
  2. Remove pie crust from fridge and allow to come to room temperature for about 20 minutes. Unroll and cut out circles to fit in your mini tart shells (I used 3 inch tart shells). 2 pie crusts make about 7-8 3 inch tarts. Press pie dough into your tart pans. Prick the bottom of the crust with a fork a few times.
  3. Bake pie crust for 9-11 minutes or until a bit brown. Remove from oven and allow to cool.
  4. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 1 cup blueberries and all the rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  5. Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool.
  6. Pour into tart shells.
  7. Best served slightly warm with a scoop of vanilla ice cream.
  8. Yield: about 8 servings.
  9. Note, the hearts were made with a heart cut-out cookie cutter and the crust.