Rhubarb Raspberry Pie

"Ah yes, spring is here and this is the perfect pie to celebrate with! Enjoy!!!"
 
Rhubarb Raspberry Pie created by QueenJellyBean
Ready In:
50mins
Yields:
Units:

ingredients

  • 3 cups rhubarb, chopped into 1/2 inch pieces
  • 1 12 cups raspberries, whole and rinsed
  • 1 cup brown sugar
  • 2 tablespoons flour
  • 18 teaspoon salt
  • 2 eggs, beaten
  • 18 teaspoon cinnamon (or less)
  • 1 double 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Diana Adcock
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. foodiegrump
    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.
     
  2. Dying2Live
    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!
     
  3. ChelseaW
    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!
     
  4. biker cj
    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.
     
  5. Bluemonkey
    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.
     
Advertisement

Find More Recipes