Best 6 Grandmas Rhubarb Pie Recipes

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**Grandma's Rhubarb Pie: A Classic Dessert with a Tangy Twist**

Indulge in the timeless classic of Grandma's Rhubarb Pie, a nostalgic dessert that combines the perfect balance of sweet and tart flavors. This delightful pie features a flaky, buttery crust enveloping a luscious filling of tender rhubarb, enhanced with a hint of cinnamon and sugar. Each bite offers a harmonious blend of textures and flavors that will transport you back to simpler times. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step recipe guide will lead you to create a homemade masterpiece that will impress family and friends alike. So, gather your ingredients, preheat your oven, and embark on a culinary journey to savor the goodness of Grandma's Rhubarb Pie.

This article also includes a collection of additional rhubarb recipes to satisfy your sweet cravings. Discover the delightful Rhubarb Jam, a versatile spread that complements toast, pastries, and even ice cream. Treat yourself to the Rhubarb Crisp, a comforting dessert that combines the tangy fruit with a crispy oat topping. For a refreshing summer treat, try the Rhubarb Lemonade, a thirst-quenching beverage that bursts with vibrant flavors. And lastly, explore the unique savory side of rhubarb with the Rhubarb Chutney, a tangy condiment that adds a delightful twist to grilled meats and cheeses. With these diverse recipes, you'll have a repertoire of rhubarb dishes to enjoy throughout the season and create lasting memories in your kitchen.

Let's cook with our recipes!

GRANDMA'S STRAWBERRY-RHUBARB PIE



Grandma's Strawberry-Rhubarb Pie image

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 1 pie

Number Of Ingredients 21

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Steps:

  • Crust Preparation:
  • Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
  • Preheat oven to 425 degrees F.
  • Filling Preparation:
  • Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

GRANDMA'S RHUBARB PIE



Grandma's Rhubarb Pie image

Grandmas always have a hard time giving a recipe away because its a little bit of this and a handful of that, but I was able to get this out of MY Grandma! If you like it sweeter, use 1 cup of sugar. I like it tart so I use 3/4 cup sugar. Frozen rhubarb works fine.

Provided by pcshowell

Categories     Pie

Time 55m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 6

3 1/2-4 cups raw rhubarb
3/4 cup sugar
1/2 teaspoon orange zest
3 tablespoons flour or 3 tablespoons cornstarch
1/8 teaspoon salt
2 tablespoons butter

Steps:

  • Mix ingredients in a bowl (except for butter).
  • Pour into prepared pie shell.
  • Slice the butter over the top of the mixture.
  • Put top crust on and sprinkle with sugar.
  • Bake for 10-15 minutes at 450 degrees, then for 30-35 minutes at 350 degrees.

Nutrition Facts : Calories 120, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 59, Carbohydrate 23.4, Fiber 1.1, Sugar 19.3, Protein 0.8

GRANDMA'S RHUBARB CUSTARD PIE



Grandma's Rhubarb Custard Pie image

A sweet and tart rhubarb pie filled with custard and topped off with a light meringue. Passed from generation to generation, this pie is a hit with my whole family!

Provided by StickyFootMom

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

3 large eggs
4 cups diced fresh rhubarb
1 (9 inch) unbaked deep-dish pie crust
1 ¼ cups white sugar
⅔ cup evaporated milk
3 tablespoons all-purpose flour
½ teaspoon salt
6 tablespoons white sugar
½ teaspoon salt
½ teaspoon cream of tartar

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Separate egg yolks and egg whites. Set egg whites aside for meringue.
  • Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
  • Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
  • Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
  • Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 58.2 g, Cholesterol 75.8 mg, Fat 11.1 g, Fiber 2 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 458.7 mg, Sugar 43.6 g

BIG GRANDMA'S RHUBARB CREAM PIE



Big Grandma's Rhubarb Cream Pie image

Rhubarb/custard pie...tart/sweet...what more signifies summer and the simplicity of mother nature's bounty??? This is really a great pie!!

Provided by LiisaN

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked pie crust
2 cups finely diced fresh rhubarb
1 1/4 cups sugar
1/2 cup half-and-half
3 egg yolks, beaten
1/2 teaspoon salt
2 tablespoons flour
3 egg whites
6 tablespoons sugar

Steps:

  • Mix the eggs and cream.
  • Add sugar, salt and flour.
  • Add diced rhubarb in unbaked pie crust.
  • Pour egg mixture over rhubarb.
  • Bake 10 minutes at 400 degrees.
  • Reduce heat to 350 degrees and continue baking additional 45 minutes.
  • Whip egg whites until peaks form.
  • Add sugar.
  • Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
  • Cool and enjoy.

GRANNY'S RHUBARB PIE



Granny's Rhubarb Pie image

This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. -Blanche Baninski Minto North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

3 cups all-purpose flour
1-1/2 teaspoons salt
1 cup shortening
1 large egg, room temperature
5 tablespoons cold water
1 teaspoon white vinegar
FILLING:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
2 cups sliced peeled tart apples
1 can (8 ounces) crushed pineapple, drained
1/4 cup honey
1 tablespoon lemon juice
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon butter

Steps:

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

Nutrition Facts : Calories 595 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 469mg sodium, Carbohydrate 83g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.

STRAWBERRY RHUBARB PIE



Strawberry Rhubarb Pie image

This is as fool-proof as can be and is really delicious. The crust was my grandmother's and it's flaky and mistake proof.

Provided by Deb Lacey

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon salt
½ cup vegetable oil
6 tablespoons milk
5 medium stalks rhubarb, cut into 1 1/2 inch pieces
1 ½ cups sliced fresh strawberries
1 ½ cups white sugar
3 ½ tablespoons tapioca
1 pinch salt
1 ½ teaspoons ground nutmeg

Steps:

  • To Make Crust: In a large bowl, combine the flour and the salt. Place the 1/2 cup oil in a 1 cup sized measuring cup and top with the 6 tablespoons of milk. DO NOT MIX! Pour oil and milk over flour and blend with a fork until it forms a ball of dough. Divide dough into 2 balls. Place one ball on sheet of waxed paper. Top with another sheet of waxed paper and roll out to fit your pie plate. Repeat with remaining ball of dough. Peel top paper off of one crust and flip dough into pie plate. Peel off paper and press dough in. Save remaining dough for top crust.
  • Preheat oven to 425 degrees F (220 degrees C).
  • To Make Filling: Mix the rhubarb, strawberries, sugar, tapioca, salt and nutmeg until the fruit is well coated. Pour filling into the crust and dot with butter. Cover with top crust, seal edges and cut three 1 inch slits in top of crust.
  • Bake pie at 425 degrees F (175 degrees C) for 20 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 20 minutes. Let pie cool before cutting.

Nutrition Facts : Calories 432 calories, Carbohydrate 71.9 g, Cholesterol 0.9 mg, Fat 14.7 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 297.9 mg, Sugar 40.1 g

Tips:

  • To ensure a flaky crust, use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough, as this can result in a tough crust.
  • If the rhubarb is very tart, you may want to add a little more sugar to the filling. You can also add a pinch of cinnamon or nutmeg for extra flavor.
  • To prevent a soggy bottom crust, pre-bake the pie crust for about 10 minutes before adding the filling. This will help to create a barrier between the crust and the filling.
  • To achieve a golden brown crust, brush the top of the pie with milk or cream before baking. You can also sprinkle the crust with sugar for a sparkling finish.
  • Allow the pie to cool completely before serving. This will allow the filling to set and the crust to firm up.

Conclusion:

Grandma's rhubarb pie is a classic dessert that is sure to please everyone at your table. With its sweet and tart filling and flaky crust, this pie is a perfect way to use up fresh rhubarb from your garden. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!

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