This charming vintage recipe, a twist on classic rhubarb pie, brings together tangy rhubarb, sweet raisins, and a surprising soda cracker crust. Likely inspired by Depression-era baking, where pantry staples had to stretch, it mimics the texture and tang of fruit pies using minimal fresh produce. This recipe stands out for its inventive use of soda crackers and the warm combination of spices and sweetness that balance the tart rhubarb beautifully.
Ingredients
- 1 pie crust ( for 8" pan)
- 2 cups rhubarb (cut small)
- ¼ cup white raisins
- 1 cup sugar
- 1 egg
- ½ tsp nutmeg
- 2 tbsp milk
- ½ cup crushed soda crackers (crushed , about 12 crackers)
Instructions
Step 1: Prepare Pie Crust
- Line an 8" pie pan with your preferred pie crust.
Step 2: Mix Filling
- In a bowl, combine rhubarb and raisins.
- In another bowl, beat the egg and mix in sugar and nutmeg.
- Add milk and mix well.
Step 3: Add Crackers
- Stir crushed soda crackers into the mixture.
Step 4: Assemble and Bake
- Pour mixture into pie shell.
- Spread evenly.
- Bake at 350°F for 45 minutes or until set.
Tips
- Use fresh rhubarb whenever possible for best tart flavor.
- Substitute golden raisins for a milder, fruitier sweetness.
- Add ½ tsp cinnamon to complement the nutmeg.
- Mix 1 tbsp lemon juice into the rhubarb for extra brightness.
- Replace soda crackers with graham cracker crumbs for a sweeter pie.
- Add 1 tbsp flour or cornstarch if you prefer a thicker filling.
- For a deeper flavor, mix raisins with ¼ cup soaked currants.
- Add a top crust or lattice if you want a more traditional pie.
- Serve with vanilla ice cream or lightly sweetened whipped cream.
- Use a pre-baked (blind baked) crust if you prefer extra crispness.
Nutrition
Calories: 243kcalCarbohydrates: 43gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 21mgSodium: 131mgPotassium: 161mgFiber: 1gSugar: 29gVitamin A: 67IUVitamin C: 3mgCalcium: 47mgIron: 1mg
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