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.

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.

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.

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!

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.

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.

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:

Strawberry Rhubarb Bread with Streusel Topping from Hostess at Heart

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.

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.

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.

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Thanks for the fantastic recipe, Grandma. I sure miss you.

Yield: 8 servings