Grandma’s Classic Rhubarb Raisin Pie: A Timeless Sweet & Tart Delight
For over half a century, my Grandma’s Rhubarb Raisin Pie has been more than just a dessert; it’s a cherished family tradition, a symbol of warmth and togetherness. This iconic recipe beautifully marries the vibrant tartness of fresh rhubarb with the sweet chewiness of golden raisins, all nestled within a perfectly flaky pie crust. A quintessential American dessert, it’s surprisingly simple to make and truly shines when served warm, ideally with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. Prepare to embark on a culinary journey that evokes nostalgia and creates new, unforgettable memories.
A Culinary Legacy: My Grandma’s Rhubarb Pie
I first shared this beloved rhubarb pie recipe on June 21, 2013, a date that coincided perfectly with my Grandma’s birthday. It was a fitting tribute to a woman who brought so much joy into our lives, and whose recipes continue to bring our family together. This Rhubarb Raisin Pie was, without a doubt, my favorite of all her delectable creations. Grandma was a truly delightful person, and her absence is felt constantly. I miss our nearly daily phone calls, full of laughter and wisdom. She passed away when my oldest son was just a month old, and while it breaks my heart that she never got to see him grow into the remarkable young man he is today, I find comfort in knowing she watches over all of us from above.
Recreating a Piece of Home: My First Solo Rhubarb Pie
The first time I attempted this rhubarb pie recipe on my own was a special occasion. My mom’s cousin visited us from California, making a nostalgic trip back to her hometown of Loup City, Nebraska, where both my grandparents grew up. She brought with her some fresh rhubarb, and it felt only right to honor Grandma by baking her signature pie. I had her meticulously handwritten recipe for the pie crust, a treasured keepsake. However, the filling recipe was missing. A quick call to my mom’s youngest sister saved the day – thankfully, she had it!
That experience highlighted the enduring power of family recipes. They aren’t just instructions; they’re stories, memories, and connections passed down through generations. This Rhubarb Raisin Pie isn’t merely a dessert; it’s a taste of home, a hug from Grandma, and a testament to her culinary legacy. Each slice carries the essence of family gatherings, comforting conversations, and the simple joy of sharing something truly delicious.
What Exactly is Rhubarb? Unraveling the Mystery of the “Pie Plant”
Often mistaken for a fruit due to its prevalent use in sweet dishes, rhubarb is botanically classified as a perennial vegetable. Its defining characteristic is its tart, crisp stalks, which range in color from pale green to vibrant deep red. While the leaves are large, triangular, and distinctly green, it’s crucial to remember that only the stalks are edible. The leaves contain high levels of oxalic acid and are toxic if consumed.
Rhubarb’s distinctively tart, almost sour flavor is precisely why it pairs so beautifully with sugar and other sweet elements. This includes classic pairings like strawberries, or, in the case of Grandma’s recipe, sweet golden raisins. Beyond its unique taste, rhubarb is a healthy addition to your diet. It’s naturally low in calories and boasts a rich profile of fiber, vitamin K, and various antioxidants. These nutritional benefits, combined with its unique flavor, make it a beloved ingredient in kitchens worldwide, especially during its brief, exciting season.
Understanding Rhubarb’s Growing Season
Rhubarb is a true harbinger of spring and early summer, typically available from April to June in most temperate climates. Its peak season often falls within April and May, offering the freshest and most tender stalks. Depending on the local climate and specific varieties, you might find rhubarb appearing as early as March or lingering until July. This hardy plant thrives in cooler regions, requiring a period of winter dormancy to produce its robust stalks year after year. It’s incredibly resilient, capable of surviving harsh winters and returning with vigor each spring, making it a favorite for home gardeners. During its season, you can readily find fresh rhubarb in most supermarkets, and it’s a star attraction at farmers’ markets across the US, offering a fantastic opportunity to support local growers.
How to Select and Store the Best Rhubarb
Choosing the best rhubarb for your pie is similar to selecting celery, but with a few key differences. Look for long, firm, and crisp stalks that are free from blemishes or soft spots. The color of the stalks, whether green or deep red, has little bearing on the taste; both will deliver that signature tart flavor. However, be mindful that larger, thicker stalks tend to be more fibrous or “stringy.” For the most tender and desirable texture in your pie, aim for thinner, medium-sized stalks if possible.
If the rhubarb leaves are still attached, ensure they appear fresh and vibrant, not wilted. Once home, store unwashed rhubarb wrapped in plastic wrap in your refrigerator’s crisper drawer. This method helps maintain its freshness for 1 to 3 weeks. For longer storage, rhubarb freezes exceptionally well, allowing you to enjoy its unique flavor long after the growing season has passed. Simply chop it into desired lengths, spread it in a single layer on a baking sheet to freeze, then transfer to an airtight freezer bag for up to a year.
Key Ingredients for Grandma’s Perfect Rhubarb Raisin Pie
Creating this classic pie requires a handful of simple, wholesome ingredients that work in harmony to produce its unforgettable flavor:
- Fresh Rhubarb: The star of the show! Ensure it’s cleaned thoroughly and chopped into consistent pieces for even cooking. The fresher, the better for that signature tartness.
- Granulated Sugar: Essential for balancing rhubarb’s inherent tartness. The right amount creates a perfectly sweet-tart symphony.
- Whole Egg and One Egg White: The whole egg acts as a binder and enriches the pie filling, giving it a lovely custardy texture. The extra egg white is reserved for an egg wash, which provides that beautiful golden sheen and crispness to the top crust.
- Golden Raisins: These sweet gems are Grandma’s secret ingredient! They offer a delightful chewiness and a burst of natural sweetness that complements the rhubarb beautifully. While golden raisins are preferred for their subtle flavor and color, regular dark raisins can be substituted in a pinch.
- All-Purpose Flour: A crucial thickening agent for the pie filling. It ensures your pie sets up perfectly, preventing a runny consistency that nobody wants in a homemade pie.
- Two Pie Crusts: You’ll need one for the bottom and one for the top. Whether you choose to make your own flaky homemade pie crust (highly recommended for the best results!) or opt for a convenient store-bought version, both will work. Just ensure they are suitable for a 9-inch deep dish pie.
Step-by-Step Guide: Crafting Your Own Rhubarb Raisin Pie
Baking this classic Rhubarb Raisin Pie is a rewarding experience, leading to a dessert that’s sure to impress. Follow these simple steps for a perfect result:
Preparation:
Start by preheating your oven to 425 degrees F (220 degrees C). This high initial temperature helps to set the crust quickly, ensuring a beautifully flaky texture. Carefully lay one of your pie crusts into the bottom of a 9-inch deep dish pie plate, gently pressing it into place without stretching it. Trim any excess dough, leaving about a ½-inch overhang.
Making the Filling:
In a large mixing bowl, combine the chopped fresh rhubarb with the granulated sugar and all-purpose flour. Toss gently until the rhubarb pieces are evenly coated. The flour acts as a thickener, preventing a watery filling, while the sugar balances the rhubarb’s tartness. Next, add the beaten whole egg and the golden raisins to the mixture. Stir everything together thoroughly, ensuring all ingredients are well incorporated. This vibrant filling is the heart of your pie.
Assembling the Pie:
Carefully pour the prepared rhubarb raisin filling into the bottom pie crust, spreading it evenly across the bottom. Place the second pie crust over the filling. Trim the edges to match the bottom crust, then crimp or flute them together to seal the pie. Creating a good seal is important to keep the filling from bubbling out. Don’t forget to cut a few slits (vents) into the top crust – this allows steam to escape during baking, preventing a soggy crust and ensuring even cooking. Finally, beat the reserved egg white lightly and brush it generously over the entire top surface of the pie. This egg wash contributes to a beautifully golden, slightly glossy finish.
Baking and Serving:
Bake the pie in your preheated 425 degrees F (220 degrees C) oven for 10 minutes. This initial high heat helps crisp the crust. After 10 minutes, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 35 minutes, or until the crust is beautifully golden brown and the filling is bubbling gently. If the crust starts browning too quickly, you can loosely cover the edges with aluminum foil to prevent over-browning. Once baked, remove the pie from the oven and let it rest on a wire rack for at least 2-3 hours before cutting. This crucial resting period allows the filling to set properly, ensuring clean, perfect slices. Serve this delightful pie warm, paired with a scoop of creamy vanilla ice cream or a cloud of fresh whipped cream for the ultimate indulgence.
Storage Tips:
Leftovers of this delicious pie can be refrigerated for up to 4 days. For longer storage, freeze slices or the entire pie (well-wrapped in an airtight container) for up to 3 months. Thaw in the refrigerator overnight and reheat gently in the oven for a freshly baked taste.
Don’t Miss Out! Pin This Recipe for Later
If you’re as excited as I am to try this incredible Homemade Rhubarb Raisin Pie recipe, make sure you can easily find it later! Pin this recipe to your favorite Pinterest recipe board now, so you’re ready to bake a slice of heaven the moment rhubarb season arrives. Share the love of this classic family dessert with your friends and followers!
Frequently Asked Questions About Baking with Rhubarb
- Why is rhubarb so often paired with strawberry? While this Rhubarb Raisin Pie demonstrates that rhubarb doesn’t always need strawberry, it’s a very popular pairing for a good reason! Strawberries offer a burst of natural sweetness that perfectly complements rhubarb’s intense tartness, creating a balanced and delightful flavor profile that many adore. The combination also often results in a beautiful vibrant red color.
- How do you prevent a rhubarb pie from being runny? A runny pie filling is a common concern. The key is to use an adequate thickening agent such as all-purpose flour (as in this recipe), cornstarch, or tapioca. Additionally, some bakers find it helpful to macerate the chopped rhubarb with sugar and the chosen thickener for about 30 minutes before baking. This process draws out excess liquid from the rhubarb, which can then be drained or absorbed by the thickener, leading to a firmer set. If you are using frozen rhubarb, which tends to release more moisture, you will likely need to increase the amount of thickening agent to achieve the desired consistency.
- Why might my rhubarb pie be soggy? A soggy rhubarb pie can result from a few factors. Insufficient baking time for the crust, particularly the bottom crust, is a common culprit. Ensure your crust is golden brown and firm, not pale and soft. Another reason is not using enough thickener in the filling, leading to excess moisture that can seep into the crust. Finally, allowing the pie to cool completely before slicing is paramount. The filling continues to set as it cools in the pie pan, and cutting it too early can disrupt this process and lead to a less firm, more “soggy” texture.
- Should I soak rhubarb before baking? Generally, soaking rhubarb before baking is not necessary and isn’t typically recommended for this recipe. However, as mentioned above, some recipes suggest macerating (tossing with sugar) rhubarb for a short period to draw out some of its natural moisture. This technique can sometimes help prevent a runny filling, but it’s not a universal requirement for all rhubarb pie recipes. For Grandma’s Rhubarb Raisin Pie, simply preparing the rhubarb and mixing it directly with the other filling ingredients works perfectly.
Discover More Delicious Rhubarb Recipes to Savor
Rhubarb season, though fleeting, brings with it a unique culinary opportunity. What’s your favorite way to enjoy this distinctively tart vegetable? Honestly, I often find myself searching for new and exciting rhubarb recipes, so when I discover a truly wonderful one, I’m absolutely delighted! If you have a cherished rhubarb recipe, please don’t hesitate to share it in the comments below!
Beyond this timeless Rhubarb Raisin Pie, there are many other fantastic ways to enjoy rhubarb’s unique flavor. My Strawberry Rhubarb Dessert is always a top choice, and you absolutely can’t go wrong with my comforting Fresh Rhubarb Coffee Cake. For a delightful finger food, these Rhubarb Crumble Bars (pictured above) are a consistent hit. And if you’re looking for something a little different, this Strawberry Rhubarb Bread with Strusel Topping offers a wonderful balance of flavors and textures.
Remember, while rhubarb season may be short, you always have the option to preserve its goodness! Freezing your rhubarb haul from the farmers’ market is a fantastic way to extend its enjoyment. If you follow this easy freezing process, you can simply take the frozen rhubarb from the freezer and use it just as you would fresh rhubarb in most recipes, including this pie. Growing up, Rhubarb Pie was always a beloved staple at my Grandma’s Thanksgiving table, a tradition we proudly continue today. It’s a testament to how versatile and comforting this pie can be, enjoyed across seasons and celebrations.
A Celebration of Pies: More Recipes to Explore
As a devoted pie enthusiast, I believe there’s a pie for every mood and occasion! From fruit-filled delights to rich, creamy confections, pie has always been my dessert of choice, surpassing even cake. If you share my passion for all things pie, you’re in luck! I have an entire section on my site dedicated to pie recipes that I know you’ll love. Be sure to check out these family favorites:
- Grandma’s Chocolate Meringue Pie: A rich, decadent classic with a towering, fluffy meringue.
- Pecan Pie: The ultimate holiday pie, with a buttery, sweet, and nutty filling.
- French Silk Pie: A luxurious, impossibly smooth chocolate pie that’s pure bliss.
- The Best Coconut Cream Pie you’ll ever taste: Creamy, tropical, and utterly irresistible.
And if you, like me, have a soft spot for raisins, don’t miss this delightful Old-Fashioned Sour Cream and Raisin Pie – it’s a comforting classic that will take you back in time!
Thank you for this incredible recipe, Grandma. I miss you dearly, and your legacy lives on with every slice of this extraordinary pie.
LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
Print Recipe
Grandma’s Rhubarb Pie (Rhubarb Raisin Pie)
Equipment
-
Pie Server
-
Ceramic Pie Dish, 10-Inch
-
2 Pack Pie Crust Shield Adjustable
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
Nutrition
This recipe was originally posted on June 21, 2013, honoring my Grandma’s birthday. It has been lovingly updated to improve user experience and reshared on July 23, 2024, ensuring her timeless recipe continues to be enjoyed for generations to come.
