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.
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.
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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.
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
- 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 398Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 23mgSodium: 203mgCarbohydrates: 70gFiber: 4gSugar: 39gProtein: 6g
Nutrition isn't guaranteed accurate.
Carol A Gibson says
mmmm ~~~~I grew up with rhubarb growing in the back yard–and loved snapping off a piece, running inside to wash it off and add a little salt to it to eat! YUM. Now can’t have salt- o well, I love to bake and have usually used a recipe from an old Betty Crocker cookbook for rhubarb custard pie as well as finding a recipe for upside down rhubarb cake, which I have lost. So thank you for your new recipe for pie. As soon as I head north (I live in Florida for the winter) and my daughter’s rhubarb is flourishing, I am going to make it. Thanks again.
Kelly Anthony says
I love reading about recipes that have been passed on by a loved one. I didn’t know much about rhubarb before reading your post but I will be on the lookout for this vegetable.
rebecca says
I love rhubarb pie, this looks delicious! and what a sweet memory of your grandmother
Rosa says
So I’ve never had rhubarb pie and this sounds just wonderful. I will definitely need to try this. This would make a wonderful Easter dessert. Thanks so much for sharing!
Bhawana says
filling looks so delicious and tempting. I am sure his grandmas’ rhubarb pie would be a people pleaser dish in a party.
Shashi at SavorySpin says
Yum – that crust looks delectable – with rhubarb season around the corner, I cannot wait to give this a try!
Diane Baker says
I love this – love LOVE!! will be sharing with my sister too as my brother in law loves Rhubarb
Julie Menghini says
I love rhubarb pie with a pile of vanilla ice cream and can’t wait to try this recipe! It’s perfect for Easter or Mother’s Day.
Luci's Morsels says
I absolutely love rhubarb recipes and they are so uncommon here is California. It’s frustrating. So I love finding recipes and trying them at home! And my mom totally uses the Crisco pie crust recipe too!!
Sonila says
What a sweet memory to have of your grandma:). That rhubard pie looks so yummy. I don’t cook a lot with rhubarb but next time i go to our local farmer’s market i’ll look for it. Thank you for sharing:)
Neha says
Loving the combination of rhubarb with raisins, need to try it out soon! Also that crust looks so flaky and perfect, pinning it.
Julie Menghini says
I’ve never had a rhubarb pie with raisins in it! This sounds so good and I’m thinking they would add a little sweetness. Spring means rhubarb to me. I wish I could grow it. I’ve tried several times but it just doesn’ like me.
Pam Greer says
I love family recipes like this!! Gotta love those Crisco can crust recipes too!
Angela says
I’ve never tried rhubarb pie but wow! This looks so simple and so delicious that I think I need to make this asap~
Michelle says
Family recipes are the absolute best! I’m going to be watching for rhubarb in the grocery store. I’ve never actually made a rhubarb pie before!
Brandi Burgess says
I love EVERYTHING about this recipe!!!!
Sandra Shaffer says
Ok, I can’t let this season pass without giving rhubarb a try. Can you believe I’ve never cooked it? Now, I’m super excited to try your grandmother’s recipe. How special is this! Thanks for the tips on purchasing rhubarb.
debi at Life Currents says
Rhubarb is something I need to try more of. This pie looks like a delicious place to start!
Jennifer Stewart says
The crust on this looks perfect and love that you use raisins to pair with the rhubarb.
michele says
Im all in for pie season… the crust on here looks amazing– so flaky and light!
Madi says
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!