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Grandma's Rhubarb Pie (Rhubarb Rasin 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.
Servings: 8 servings
Calories: 391kcal
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.
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