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.
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:
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
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.
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.
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.
I love rhubarb pie, this looks delicious! and what a sweet memory of your grandmother
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!
filling looks so delicious and tempting. I am sure his grandmas’ rhubarb pie would be a people pleaser dish in a party.
Yum – that crust looks delectable – with rhubarb season around the corner, I cannot wait to give this a try!
I love this – love LOVE!! will be sharing with my sister too as my brother in law loves Rhubarb
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.
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!!
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:)
Loving the combination of rhubarb with raisins, need to try it out soon! Also that crust looks so flaky and perfect, pinning it.
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.
I love family recipes like this!! Gotta love those Crisco can crust recipes too!
I’ve never tried rhubarb pie but wow! This looks so simple and so delicious that I think I need to make this asap~
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!
I love EVERYTHING about this recipe!!!!
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.
Rhubarb is something I need to try more of. This pie looks like a delicious place to start!
The crust on this looks perfect and love that you use raisins to pair with the rhubarb.
Im all in for pie season… the crust on here looks amazing– so flaky and light!