Old-Fashioned Rhubarb Pie

For over half a century, this Rhubarb Raisin Pie has graced countless family tables, becoming a cherished tradition passed down through generations. My Grandma’s timeless recipe masterfully combines the distinct tartness of fresh rhubarb with the natural sweetness of plump golden raisins, all encased in a perfectly flaky, golden-brown crust. This quintessential American dessert is surprisingly simple to prepare, yet delivers a complex flavor profile that evokes warmth and nostalgia. Best enjoyed warm, a slice of this delightful pie pairs exquisitely with a scoop of creamy vanilla ice cream or a generous dollop of freshly whipped cream.

My connection to this rhubarb pie runs deep. I first shared this beloved recipe on June 21, 2013, a date chosen specifically because it coincided with my Grandma’s birthday. It felt like the perfect tribute to her legacy and her incredible culinary talent. Of all her wonderful creations, this Rhubarb Raisin Pie was, without a doubt, my absolute favorite. Grandma was a truly delightful person, full of warmth and love, and I miss our daily phone calls and her comforting presence every single day. Her passing, when my oldest son was just a month old, was incredibly difficult. She was so excited to meet her first great-grandchild, and I often wish she could have seen the stellar young man he has grown into. Yet, I find comfort in believing she watches over us all from heaven, perhaps even smiling as we continue to bake her cherished pie.

The first time I ventured to make this rhubarb pie entirely on my own was a memorable occasion. My Mom’s cousin had traveled all the way from California to visit Loup City, Nebraska – the charming hometown where both my grandpa and grandma grew up. She brought with her a bountiful harvest of fresh rhubarb, making it feel like a sign from above. There was no better way to honor Grandma’s memory and celebrate our family roots than by baking her signature pie. The only challenge? While I proudly possessed her handwritten recipe for her incredible, flaky pie crust – a true family treasure – I didn’t have the recipe for the filling itself. After a quick call to my Mom’s youngest sister, a beacon of culinary knowledge in our family, my relief was immense when she confirmed she had the recipe! It felt like a small piece of Grandma was still guiding me, ensuring her traditions lived on.

Discover the Delight of Rhubarb Raisin Pie: A Timeless Family Recipe

There’s something truly magical about a classic pie, and this Homemade Rhubarb Raisin Pie stands out as a testament to enduring family traditions. Beyond its delicious taste, understanding the core ingredient – rhubarb – can elevate your appreciation and baking success. Let’s delve into everything you need to know to recreate Grandma’s iconic dessert.

What Exactly is Rhubarb? Unveiling this Unique Plant

Often mistaken for a fruit due to its prevalent use in sweet desserts, rhubarb is, botanically speaking, a perennial vegetable. It’s easily identifiable by its large, triangular green leaves (which are toxic and should never be consumed) and its thick, crisp stalks. These stalks, the only edible part of the plant, can vary in color from a pale, almost vibrant green to a striking deep red, depending on the variety and growing conditions. Rhubarb possesses a distinctly tart, almost sour flavor, which is precisely why it’s so frequently paired with sweet ingredients like sugar, strawberries, or as in this recipe, golden raisins. This pairing creates a beautiful balance, transforming its sharp taste into a delightful culinary experience. Beyond its unique flavor, rhubarb is also a healthy addition to your diet, being low in calories and a good source of fiber, vitamin K, and various antioxidants. Always remember: only the stalks are safe to eat, as the leaves contain high levels of oxalic acid and are toxic.

The Rhubarb Growing Season: When to Find the Freshest Stalks

Rhubarb truly shines during its peak season, typically available from April to June in most temperate climates across the United States. The sweet spot for harvesting and enjoying the freshest, most tender stalks is generally April and May. Depending on local climate conditions, some regions may experience an earlier harvest as early as March, or a later one extending into July. Rhubarb is a remarkably hardy plant that thrives in cooler climates and requires a period of winter dormancy to flourish. Its resilience allows it to survive harsh winters and return year after year, making it a favorite among home gardeners. During its season, you can readily find fresh rhubarb stalks at most major supermarkets and, for the absolute freshest selection, at your local farmer’s market.

How to Select and Store the Best Rhubarb for Your Pie

Choosing the perfect rhubarb is key to a delicious pie. When selecting rhubarb, look for long, firm, and crisp stalks that resemble celery in texture. They should be blemish-free and show no signs of wilting or softness. While rhubarb stalks vary in color from green to deep red, their hue actually has no bearing on their taste or ripeness, so feel free to pick either. A common misconception is that red rhubarb is sweeter, but this isn’t necessarily true; green varieties can be just as flavorful. Be mindful of stalk size: while larger stalks might seem appealing, they tend to be more fibrous and stringy. Opt for thinner, medium-sized stalks whenever possible for the best texture in your pie. If the leaves are still attached, ensure they look fresh and vibrant, not wilted or discolored, though you will discard them before cooking. To store fresh rhubarb, do not wash it until you are ready to use it. Simply wrap the unwashed stalks tightly in plastic wrap and place them in the crisper drawer of your refrigerator, where they will stay fresh for up to 1-3 weeks.

Key Ingredients for Grandma’s Irresistible Rhubarb Raisin Pie

Crafting this classic pie requires a handful of simple, high-quality ingredients. Each plays a vital role in achieving that perfect balance of tart, sweet, and flaky texture:

• Fresh Rhubarb: The undisputed star of the pie. Ensure your rhubarb is thoroughly cleaned and chopped into consistent pieces, about ½ to 1 inch in length, for even cooking and distribution in the filling.
• Granulated Sugar: Essential for balancing the intense tartness of the rhubarb. The sugar not only sweetens the pie but also helps to draw out moisture from the rhubarb, contributing to the filling’s texture.
• Whole Egg and One Egg White: The whole egg acts as a binding agent for the pie filling, helping it to set beautifully. The additional egg white is reserved to create an egg wash, which is brushed over the top crust to give it a beautiful golden sheen and a slightly crisp texture during baking.
• Golden Raisins: These sweet, chewy morsels are a signature addition to Grandma’s recipe. They provide bursts of concentrated sweetness that beautifully complement the rhubarb’s tanginess. While golden raisins are preferred for their delicate flavor and vibrant color, regular dark raisins can be substituted if absolutely necessary.
• All-Purpose Flour: This is our secret weapon for achieving a perfectly thick, non-runny pie filling. The flour works as a natural thickener, absorbing excess moisture released by the rhubarb and raisins during baking, ensuring your pie slices hold their shape.
• Two Pie Crusts: The foundation of any great pie! Whether you choose to prepare your own homemade, flaky pie crust for an authentic touch, or opt for the convenience of high-quality store-bought pie crusts, you will need one for the bottom and one for the top.

Step-by-Step Guide: How to Bake Grandma’s Rhubarb Pie to Perfection

Baking this classic pie is a straightforward process, but following these steps carefully will ensure a truly delicious result that would make Grandma proud:

1. Prepare Your Oven and Crust: Begin by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). A properly preheated oven is crucial for achieving a perfectly crisp crust. While the oven heats, carefully lay one of your pie crusts into the bottom of a 9-inch deep-dish pie plate. Gently press it into the contours of the dish, making sure there are no air bubbles, and allow any excess crust to hang over the edges.
2. Combine the Dry Ingredients: In a large mixing bowl, combine the chopped fresh rhubarb with the granulated sugar and all-purpose flour. Toss these ingredients together thoroughly until the rhubarb pieces are evenly coated. The sugar will begin to draw moisture from the rhubarb, and the flour will act as a thickener for the filling.
3. Add Wet Ingredients and Raisins: Next, pour the beaten whole egg into the rhubarb mixture. Add the golden raisins. Using a spatula or large spoon, stir everything together until all ingredients are well combined and the rhubarb is evenly coated in the sugary, eggy mixture.
4. Fill the Pie Crust: Carefully pour the entire rhubarb and raisin filling into the pie crust that is already nestled in your deep-dish pie plate. Spread the filling evenly with a spatula, ensuring it fills the crust without overflowing.
5. Add the Top Crust and Finish: Place the second pie crust gently over the filling. Trim any excess dough from both the top and bottom crusts, leaving about a ½-inch overhang. Crimp the edges together to seal the pie, creating a decorative border. Using a small, sharp knife, make several small slits or a decorative pattern on the top crust. These vents are essential as they allow steam to escape during baking, preventing the crust from puffing up excessively and ensuring an even bake. Finally, beat the remaining egg white in a small bowl and lightly brush it over the entire top surface of the pie crust. This egg wash will give your pie a beautiful golden-brown color and a lovely subtle sheen.
6. Bake the Pie: Place the pie in the preheated 425°F (220°C) oven and bake for 10 minutes. This initial high heat helps to set the crust and create a flaky texture. After 10 minutes, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) without opening the oven door. Continue baking for an additional 35 minutes, or until the crust is a rich, golden brown and the filling is bubbly and set. If the crust begins to brown too quickly, you can loosely cover the edges with aluminum foil.
7. Cool and Serve: Once baked, carefully remove the pie from the oven and place it on a wire rack to cool. It’s crucial to let the pie rest for at least 2-3 hours before slicing. This allows the filling to fully set, preventing a runny, messy slice. Serve your magnificent Rhubarb Raisin Pie warm with a generous scoop of vanilla ice cream or a cloud of fresh whipped cream for the ultimate dessert experience.

For serving, this pie is truly at its best when still warm, allowing the filling to be slightly gooey and the aroma to fill the air. The contrast of the warm pie with cold vanilla ice cream or a dollop of cool, freshly whipped cream is simply divine.

Should you be lucky enough to have leftovers, they can be refrigerated in an airtight container for up to 4 days. For longer storage, slices or the whole pie can be frozen for up to 3 months in an airtight, freezer-safe container. Thaw overnight in the refrigerator and gently reheat in the oven for a taste sensation that’s almost as good as fresh-baked.

Save This Recipe: Pin It for Later!

If you’re already dreaming of sinking your teeth into a slice of this incredible Homemade Rhubarb Pie, make sure you can easily find it when rhubarb season arrives or whenever a craving strikes! Pin this recipe to your favorite Pinterest recipe board now, so it’s always at your fingertips. Share the love of this family favorite!

Frequently Asked Questions About Rhubarb Pie

Whether you’re a seasoned baker or new to the world of rhubarb, you might have some questions about working with this unique ingredient. Here are answers to common queries to help you achieve pie perfection:

• Why is rhubarb so often paired with strawberry? While this particular recipe showcases rhubarb with raisins, the pairing of rhubarb and strawberry is incredibly popular for a good reason. Strawberries offer a delightful burst of natural sweetness and a complementary fruity aroma that beautifully balances rhubarb’s tartness. The two fruits also tend to be in season at the same time, making them a natural culinary match. However, rhubarb’s versatility means it pairs well with many other sweet elements, including ginger, orange, and as you’ve seen here, golden raisins.
• How do you keep a rhubarb pie from being runny? A runny pie is a common concern with juicy fruit and vegetable fillings. The key to a perfectly set rhubarb pie lies in using an effective thickening agent. All-purpose flour, cornstarch, and tapioca are excellent choices. This recipe uses flour, which works wonderfully. To further prevent a runny filling, allow your chopped rhubarb to sit with the sugar and thickener for about 15-30 minutes before baking. This process, called maceration, helps draw out excess liquid from the rhubarb, which the thickener can then absorb. If you’re using frozen rhubarb, which tends to release more moisture, you will likely need to increase the amount of thickening agent by about 1-2 tablespoons.
• Why is my rhubarb pie soggy? A soggy rhubarb pie typically points to one of two issues: an underbaked crust or insufficient thickener in the filling. An underbaked bottom crust can become saturated with the pie’s juices, leading to a doughy texture. Ensure your oven is fully preheated and that you bake the pie for the recommended time, or until the bottom crust is golden. Also, verify you’ve used enough flour (or your chosen thickener) to absorb the moisture. Another crucial tip to prevent sogginess is to allow the pie to cool and rest completely in the pie pan for several hours, or even overnight, before slicing. This resting period allows the filling to firm up and the juices to redistribute, leading to cleaner slices and a less soggy experience.
• Should you soak rhubarb before baking? Generally, it’s not necessary to soak rhubarb before baking, and doing so might even remove some of its natural flavor. However, some recipes do suggest macerating (lightly salting or sugaring) the chopped rhubarb for a short period before combining it with other ingredients. As mentioned above, this process helps draw out excess moisture, which can be beneficial in preventing a runny filling, especially if your rhubarb is particularly juicy. In Grandma’s recipe, simply mixing the rhubarb with sugar and flour is sufficient for perfect results, making a pre-soak or maceration step entirely optional and not typically required.

More Delicious Rhubarb Recipes to Savor

What’s your favorite way to enjoy the unique flavor of rhubarb? Honestly, it feels like truly fantastic rhubarb recipes are a rare find, so whenever I discover a new one that I love, I’m absolutely delighted! If you have a cherished rhubarb recipe, please don’t hesitate to share it in the comments below – I’m always eager to expand my collection.

Beyond this incredible pie, I highly recommend trying some of these other family favorites. My Strawberry Rhubarb Dessert is always a hit, combining the classic duo in a lighter format. You certainly can’t go wrong with my Fresh Rhubarb Coffee Cake, perfect for breakfast or brunch. And for a delightful handheld treat, these Rhubarb Crumble Bars (pictured above) are absolutely divine. For bread lovers, this Strawberry Rhubarb Bread offers another fantastic way to enjoy the season’s bounty.

Rhubarb season, though glorious, is often fleeting. But don’t despair! You always have the wonderful option to freeze your rhubarb haul from the farmer’s market. If you follow this simple process, you can easily pull a bag directly from the freezer and use it just as you would fresh rhubarb in most recipes. It was a long-standing tradition in my Grandma’s household that Rhubarb Pie was always served at Thanksgiving, ensuring we could enjoy this special taste even outside of its growing season.

Explore More Delicious Pie Recipes

I am, without question, a huge pie fan. From rustic fruit pies bursting with seasonal flavors to rich, creamy indulgence, pie has always been my dessert of choice – it consistently beats cake in my book! I have an entire section dedicated to a wide array of pie recipes right here on my site, perfect for any occasion. If you share my passion for pie, be sure to explore some of these other reader favorites: my own take on Grandma’s Chocolate Meringue Pie, a perfectly balanced Pecan Pie, the silky smooth French Silk Pie, and what I confidently declare to be the Best Coconut Cream Pie you’ll ever taste! And for those who, like me, appreciate the humble raisin in a sweet dessert, this classic Raisin Pie Recipe is a must-try.

Thank you for this fantastic recipe, Grandma. I sure miss you every day.

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Grandma’s Rhubarb Pie (Rhubarb Raisin Pie)

My Grandma’s Rhubarb Pie is made with fresh rhubarb and raisins, perfectly sweetened and housed in a flaky pie crust. One of my childhood favorites.

Prep Time: 15 mins

Cook Time: 45 mins

Course: Pies

Cuisine: American

Keyword: Grandma’s Rhubarb Pie, pie, raisin, rhubarb

Servings: 8 servings

Calories: 391 kcal

Author: Michaela Kenkel

Equipment

• Pie Server
• Ceramic Pie Dish, 10-Inch
• 2 Pack Pie Crust Shield Adjustable

Ingredients

• 8 cups chopped rhubarb
• 1 cup sugar
• 1 egg, beaten
• 1 cup golden raisins
• 3 Tablespoons flour
• 2 pie crusts (your own or store-purchased is fine)
• 1 egg white, beaten

Instructions

1. Preheat oven to 425 degrees F (220 C). Lay one pie crust into the bottom of a 9″ deep dish pie plate.
2. In a large bowl, mix chopped rhubarb with sugar and flour until evenly coated.
3. Add the beaten whole egg and raisins to the rhubarb mixture. Stir thoroughly to combine all ingredients.
4. Pour the prepared filling into the bottom pie crust.
5. Place the second pie crust over the filling. Vent the top crust by cutting small slits and brush the entire top with the beaten egg white for a golden finish.
6. Bake at 425 degrees F (220 C) for 10 minutes, then reduce heat to 350 degrees F (175 C) and bake for another 35 minutes, or until the crust is golden brown and the filling is bubbly.
7. Let the pie rest and cool for at least 2-3 hours before cutting and serving warm with vanilla ice cream or fresh whipped cream.

Notes

Refrigerate leftovers for up to 4 days, or freeze up to 3 months in an airtight container.

Nutrition

Serving: 1 | Calories: 391kcal | Carbohydrates: 68g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 195mg | Potassium: 545mg | Fiber: 4g | Sugar: 37g | Vitamin A: 155IU | Vitamin C: 10mg | Calcium: 127mg | Iron: 2mg

This recipe was originally posted on June 21, 2013. It has been updated to improve user experience, enhance readability, and provide more comprehensive information, and reshared on July 23, 2024. The timeless flavor remains just as Grandma intended.