Rhubarb Raisin Pie
A delightful rhubarb raisin pie with a crisp crust, sweet-tart filling, and rich raisin notes, perfect for dessert or a special treat for fruit lovers.
Ingredients
Instructions
- Combine rhubarb and sugar; let stand for 10 minutes.
- Stir in the beaten egg, cracker crumbs, raisins, and melted butter.
- Pour the mixture into a pastry-lined 9-inch pie plate.
- Cover with the top crust.
- Bake in a hot 400°F oven for 35 to 40 minutes.
Tips & Substitutions
To enhance the flavor of your Rhubarb Raisin Pie, consider adding a teaspoon of vanilla or a pinch of cinnamon to the filling. If you don't have cracker crumbs, crushed graham crackers or even finely ground oats can work as great substitutes. Make sure to slice the rhubarb evenly for consistent cooking and to avoid excess moisture; letting it drain slightly can also help.
Serving Suggestions
Serve your Rhubarb Raisin Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast to the tartness of the rhubarb. It pairs beautifully with Baked Brie And Sourdough Bread for a lovely brunch spread. For a lighter option, consider serving it with a fresh fruit salad.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, where it can last for up to 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through, to maintain the crust's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Raisin Pie contains roughly 428 calories, with 5g protein, 62g carbohydrates, and 19g fat. It is a good source of calcium (13% of the Daily Value), vitamin C (13% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1044mg per serving (45% of the Daily Value).
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 for this recipe?
Yes, you can use frozen rhubarb in this recipe. Just be sure to thaw it completely and drain any excess liquid before mixing it with the other ingredients to prevent a soggy pie.
What can I substitute for the raisins?
If you prefer not to use raisins, you can substitute them with chopped dried apricots or cranberries for a different flavor profile. Both options will add a pleasant sweetness and a chewy texture.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbling in the center. You can also insert a knife into the filling; if it comes out clean with no liquid, the pie is ready to be removed from the oven.
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).