Rhubarb Pie
Enjoy the sweet-tart flavor of this classic rhubarb pie, featuring a buttery crust and a crunchy cracker crumb topping. Perfect for spring gatherings or family desserts, it combines the freshness of rhubarb with a comforting, nostalgic taste that appeals to both fruit lovers and pie enthusiasts alike.
Ingredients
Instructions
- Combine sugar and eggs in a bowl and mix well.
- Add sliced rhubarb, cracker crumbs, salt, raisins (if using), and melted butter; mix thoroughly.
- Pour the mixture into an unbaked pie crust.
- Cover with the top crust and seal the edges.
- Sprinkle the crust with sugar.
- Bake at 425°F for 45 minutes until golden and bubbly.
Tips & Substitutions
For a fresher flavor, consider adding a teaspoon of vanilla extract to the mixture. If you don't have saltine cracker crumbs, crushed graham crackers or even oatmeal can serve as a substitute. Ensure the rhubarb is tender by slicing it thinly. A pinch of cinnamon can also enhance the pie's flavor, making it a delightful addition.
Serving Suggestions
Serve this rhubarb pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with Creamed Corn as a side dish, balancing the sweetness of the pie. For a delightful treat, consider enjoying it with Buttermilk Pralines for dessert.
Storage & Reheating
Store leftover rhubarb pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in the oven at 350°F for about 10-15 minutes until warmed through. This helps maintain the crust's crispiness while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Pie contains roughly 522 calories, with 6g protein, 105g carbohydrates, and 12g fat. It is a good source of potassium (17% of the Daily Value), calcium (15% of the Daily Value), and protein (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain excess moisture before adding it to the mixture. This prevents the pie from becoming too watery. Adjust the sugar slightly if the frozen rhubarb is already sweetened.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. You can also insert a knife into the filling; it should come out clean. If the crust is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
What can I substitute for the raisins?
If you prefer not to use raisins, consider substituting them with chopped nuts like walnuts or pecans for added texture. Dried cranberries or cherries can also work well, adding a different flavor profile to the pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).