Raspberry rhubarb pie is a double crust fresh fruit pie filled with sweet raspberries, tart rhubarb and a hint of citrus.
Raspberry Rhubarb Pie
Rhubarb is such a classic ingredient here in the Midwest, especially in the Spring when it is ready. This tart ingredient is a favorite to use in pies, cobblers or crisps, and quick breads or muffins. One of the best things about baking with rhubarb is that it holds up incredibly well in the freezer, so you can bake with rhubarb all year long.
Did you know rhubarb is not technically a fruit? It’s actually a vegetable! The different rhubarb varieties can come in either a red or green color, although the flavor is actually the same for both colors. Since rhubarb is so tart, it does require a fair amount of sugar and is best when paired with a sweet fruit, like the strawberries or raspberries.
How to Make this Pie
For this specific raspberry rhubarb pie recipe, sweet raspberries are a great combination to the tart rhubarb, and is a nice change from the classic combination of strawberry rhubarb.
To start with, you will need a double crust for this pie. Do you have trouble making pie crust? It’s definitely an easy shortcut to buy a pre-made crust, but my No Fail Pie Crust is a great recipe for beginners! Roll both crusts out on a floured surface and gently press the bottom crust into a 9″ pie plate, pricking all over with a fork. This allows the steam to escape while it bakes.
The ingredients for the filling can be combined in one bowl: fresh raspberries, fresh or frozen rhubarb (see tips below if using frozen rhubarb, so that your pie is NOT runny), granulated sugar, cornstarch, a pinch of salt and lemon zest. The filling is then poured into the bottom crust, evenly spread around and then cubes of butter are placed on top of the filling.
The top crust can then be placed and the edges of both crusts are sealed together, fluted and slits are made in the top crust with a knife to allow additional steam to escape while baking. The top of the pie is then brushed with heavy cream and sprinkled with additional granulated sugar before baking. This pie is great served with freshly whipped cream or a scoop of vanilla ice cream!
Tips for Raspberry Rhubarb Pie
- If you can’t find local rhubarb, you can easily locate it in the freezer section of the grocery store.
- If using frozen rhubarb for this recipe, the rhubarb must be thawed and drained before using. Follow the instructions in the recipe for increasing the cornstarch if using frozen rhubarb.
- Bake your pie on a lined sheet pan to prevent any spills in your oven, in the event the juices from the pie run out of the crust
- This pie must be cooled completely for the filling to set prior to serving.
- Serve in an airtight container for up to 3 days or freeze for up to 4 months. Thaw in refrigerator before serving.
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Raspberry Rhubarb Pie
Equipment
- 9" pie plate
- Rolling Pin
- large mixing bowl
- pie shield or foil
- pastry brush
- baking sheet
Ingredients
- 1 double pie crust for a 9″ pie
- 3 cups fresh or frozen chopped rhubarb, *see notes if using frozen rhubarb
- 3 cups fresh raspberries
- 1 3/4 cups granulated sugar, plus more for top of pie
- 3 tablespoons cornstarch, *increase by 1 tablespoon if using frozen rhubarb
- 1 pinch of salt
- 1 teaspoon fresh lemon zest
- 3 tablespoons unsalted butter, cut into cubes
- half and half or milk, for brushing
Instructions
- Roll out 1 double pie crust for a 9″ pie on a floured surface.
- Line a 9” pie pan with half of the rolled out crust. Lightly poke the bottom crust with a fork.
- In a large mixing bowl, combine the 3 cups fresh raspberries, 3 cups fresh or frozen chopped rhubarb, (see notes below if using frozen rhubarb), 1 3/4 cups granulated sugar, 3 tablespoons cornstarch, 1 pinch of salt, and 1 teaspoon fresh lemon zest. Stir until the fruit is completely coated.
- Pour the filling into the prepared pie plate; dot with 3 tablespoons unsalted butter, cut into pieces and top with remaining rolled out crust. Seal, then flute the edges.
- Cut several slits in the top crust with a knife to allow steam to escape while baking. Brush top crust with half and half or milk, then sprinkle with additional granulated sugar.
- Place pie on a lined baking sheet and use a pie shield or foil to protect edges of crust while it bakes. Bake pie at 375°F for 30 minutes, then remove foil or pie shield and bake an additional 25 minutes, or until crust is golden brown.
- Allow pie to cool completely before serving.
Notes
- If you can’t find local rhubarb, you can easily locate it in the freezer section of the grocery store.
- If using frozen rhubarb for this recipe, the rhubarb must be thawed and drained before using.
- Serve in an airtight container for up to 3 days or freeze for up to 4 months. Thaw in refrigerator before serving.
- Makes 8 large slices or 12 smaller slices.