Rhubarb and Raisin Pie

From Hot Off the Griddle #40, June 1995.

Here’s another way to use up some of the rhubarb that’s taking over your garden. 


  • 1 cup rhubarb
  • 1 cup seeded raisins
  • 1 cup granulated sugar
  • 2 tbsp lemon juice
  • grated rind of 1 lemon
  • 1 egg
  • pastry for 2 crust pie


  1. Chop rhubarb and raisins finely; add sugar, lemon juice and rind, and well beaten egg.
  2. Line pie pan with pastry, fill with raisin and rhubarb filling, cover with top crust (make a few slits in top crust ) and bake in 450 deg. oven 10 minutes; then reduce temperature to 350 deg. until done.
Posted on September 9, 2015 and filed under desserts & sweets.