Rhubarb Raspberry Pie

Rhubarb Raspberry Pie

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Yield: 1Pie

    • About This Recipe

    “Ah yes, spring is here and this is the perfect pie to celebrate with! Enjoy!!!”

    Ingredients

  • 3cupsrhubarb, chopped into 1/2 inch pieces
  • 1 1/2 cupsraspberries, whole and rinsed
  • 1cupbrown sugar
  • 2tablespoonsflour
  • 1/8 teaspoonsalt
  • 2eggs, beaten
  • 1/8 teaspooncinnamon( or less)
  • 1double crust( lots of recipes in search under pie pastry)

    • Directions

  • Line a pie plate with pastry and trim edges.
  • Preheat oven to 425 degrees.
  • Combine the rhubarb and raspberries in a large bowl.
  • Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
  • Pour over fruit mixture and stir gently but well.
  • Pour into the prepared pie plate and top with remaining crust.
  • Seal edges and crimp.
  • Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
  • Remove and place on a pie rack.
  • Cool to room temp and serve with a scoop of vanilla ice cream.

    • Reviews

  • “DELICIOUS!!WOW!I had a deep dish pie pan and used 4 cups raspberries and approximately 3 cups rhubarb and did sprinkle a bit of sugar over the top prior to putting on top crust.Kids licked their plates CLEAN!It was yummy and will be definitely made again before my raspberries are done this year!”

  • “Problematical. Waaay too much sugar. Also much more fruit needed for a 9-10 inch pie dish. (4-5 cups rhubarb, 2-2.5 cups raspberry). Also need to lose some of the liquid from the mix, otherwise it’s just a sloppy pie. Needs addition of lemon juice too.”

  • “Amazing!It needed to cook longer then stated in the recipe, but the taste was fabulous!My husband said it was the best pie he’s ever eaten, sorry Grandma D!”

  • “The flavors in this were great. The filling set very nicely. I didn’t use a top crust and my bake time was about 15 minutes longer than what is stated, but I also used frozen raspberries. Great recipe, thanks!”

  • “Truly enjoyed the pie.I used a stoneware pie dish, cook time was way too short for it.Another mistake of my own was buying the fruit before finding the recipe.I only bought one bag of rhubarb and one bag of raspberries.Next time I will buy two bags of rhubarb and one bag of raspberries, it will be much closer to the recipe’s measurements. :-)Too bad I can’t grow rhubarb or raspberries in the Nevada desert.”

  • “Not going to rate as I haven’t tried your way yet as raspberries aren’t in season here yet. BUT this is the basic recipe I use and love for (5/5 stars) for my rhubarb pie and I’m going to try it with fresh rhubarb today but subbing frozen bluberries which I know go well with rhubarb also.”

  • “This is a really tasty pie.Mine turned out pretty runny but I think that was because I used thawed frozen fruit from my garden last year.I will definately try it again this year when my rhubarb and rasberries are fresh!”

  • “The BEST! We loved it. I put vanilla ice cream on mine.”

  • “I can’t believe I haven’t rated this yet!What an excellent pie, the kids loved it.The only thing I did different is I sprinkled my rhubarb and raspberries with two tblsp of white sugar (just for extra sweet) and I baked for ten minutes longer than what was posted.It wasn’t brown enough for my liking.Otherwise, excellent, excellent, looove this recipe!”

  • “This pie was a huge hit. Though it came out a little runny and quite tart. Still, everybody seemed to love it!”

  • “My son made this for T-Day dessert out of frozen fruit from the freezer. It was very good, I would make this again. Thanks.”

  • “I brought this to a 4th of July BBQ and got rave reviews! Used the zaar Mexican pie crust recipe with Coca Cola for crust–easy and good.”

  • “This pie was delicious.What a great combination, especially with a scoop of vanilla ice cream. Thanks for sharing”

  • “Served this at a luncheon and it went over very well. Sorry to say it was gone before I got a piece so I guess I’ll have to make another one.”

  • “I confess I had my doubts about using eggs in a fruit pie, but this was absolutely delicious in every way. I served it warm with a large scoop of French Vanilla ice cream, and had beggars for seconds.”

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