Grandma’s Rhubarb Pie

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My Grandma’s Rhubarb Pie is made with fresh rhubarb and raisins perfectly sweetened and enveloped in a flaky pie crust. One of my childhood favorites.
Grandma's Rhubarb Pie
I originally shared this recipe on June 21, 2013, on my Grandma’s birthday.  This is my Grandma’s Rhubarb Pie recipe. 
 I re-made it last summer for my Mom’s birthday, and saved it until this year to share before Rhubarb season began.   Rhubarb is one of those farmer’s market early finds.  Prime season is typically between April and June, even though you can find it well into the summer.  
Grandma's Rhubarb Pie
This is my Grandma Czaplewski’s recipe.  One of my favorites she used to make.  She was such a delightful person, and I miss her all of the time.
I used to talk to her on the phone almost daily.  She passed when my oldest son, Spencer, was only one month old.  She was so excited to hold her first great grandchild, I hate that she didn’t get to see him grow up to be the stellar person he has grown up to be.
I know that she is watching all of us from heaven.
rhubarb pie and lilacs…two of my favorite memories of my Grandma
The first time I made this rhubarb pie recipe, my Mom’s cousin, Shirley, (my grandma’s niece) had come for a visit from California. She visited the town my grandma grew up in, and brought back some fresh rhubarb. It only seemed right to make this pie in my grandma’s honor.
Grandma's Rhubarb Pie
My Grandma always made her crust from scratch.  I still smile when I see her pie crust and double pie crust recipe cards in my old recipes.  They are written in her handwriting and that part is my favorite. 
I remember when I asked her for her recipe for pie crust, and she kinda laughed and wrote it down for me.  Then she said,  “I’m not sure why you wanted me to write this down, it’s right on the side of the Crisco container.”   
One problem. I didn’t have the pie recipe. I asked my Mom, nope.  She told me she thought her youngest sister might.  I called her and “YAY!” … my Aunt Edie had her recipe and I am sharing it with you today!
Grandma's Rhubarb Pie

How to select Rhubarb:

  • Rhubarb looks a lot like celery.  Select long and crisp stalks.  Firm in texture and blemish free.  It can come in a variety of hues, from a bright red to pink, and even all green.  The color really has no significance in the way the rhubarb tastes. 
  • The larger the stalk, there will be more of a chance that the rhubarb will be stringy.  Selecting thinner more medium sized stalks is better. 
  • If the leaves are attached, make sure they look nice and fresh and aren’t wilted.  
  • Rhubarb is very tart in flavor, and eating it raw will be sure to make your pucker! You can eat the stalks without cooking them, but steer clear from the leaves, as they contain a toxic poison called oxalic acid. 
  • Rhubarb can be stored unwashed in your refrigerator wrapped in plastic wrap for 1-3 weeks.   
Grandma's Rhubarb Pie
Did you know that rhubarb is a vegetable?  Most assume it’s a fruit.  It’s known as a “pie plant” as it’s most commonly used to make pies and pie fillings.  Again, alone it’s extremely tart.  That’s why you will find it combined with sugars, and fruits like strawberries or raisins, like my Grandma’s Rhubarb Pie.  
Grandma's Rhubarb Pie
What’s your favorite way to enjoy rhubarb?  Honestly, I find that there aren’t very many recipes for rhubarb.  When I find one that I love, I am always tickled.  So, if you have a favorite — please share!
Here are a couple of my favorites:
rhubarb cake
This buttery Fresh Rhubarb Cake is made with fresh rhubarb and topped with a coconut cinnamon topping. Amazing flavor! Click the photo for the recipe.




lemon rhubarb bundt cake
This Lemon Rhubarb Bundt Cake is packed with lemon flavor and glaze has bite sized pieces of rhubarb throughout. It’s a wonderful light bundt cake! Click the photo for the recipe.
Grandma's Rhubarb Pie
Rhubarb season is fleeting,  but you always have the option to freeze your rhubarb haul from the farmers market! If you use this process you can take the bag from the freezer and use it just like you would fresh.  We always had Rhubarb Pie at my Grandma’s at Thanksgiving.  
Grandma's Rhubarb Pie

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Grandma's Rhubarb Pie
Thanks for the fantastic recipe, Grandma.  I sure miss you.  M.
Grandma's Rhubarb Pie on a white plate with a fork
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Grandma's Rhubarb 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.
Course: Pies
Cuisine: American
Keyword: Grandma's Rhubarb Pie
Servings: 8 servings
Calories: 398kcal
Author: Michaela Kenkel


  • 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


  • Preheat oven to 425 degrees. Lay one pie crust into the bottom of a 9" deep dish pie crust.
  • In a large bowl, mix chopped rhubarb with sugar and flour.
  • Add beaten egg and raisins. Stir to combine.
  • Pour filling into pie crust.
  • Top with second pie crust. Vent crust and brush with beaten egg.
  • Bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for another 35 minutes.
  • Serve warm with vanilla ice cream or fresh whipped cream.


Serving: 1g | Calories: 398kcal | Carbohydrates: 70g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 203mg | Fiber: 4g | Sugar: 39g

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  1. Rhubarb pie is one of my favorite pies! I love that your version has golden raisins in it, it sounds like such a tasty addition!

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