Rhubarb Cherry Pie Recipe

Rhubarb Cherry Pie Recipe photo by Taste of Home

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When missionary friends dropped by unexpected last summer, this pie is what I served for dessert. I first made it for a church gathering 20 years ago—ever since, everyone's looked for it! As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I love rhubarb! My husband and I—our three children are 21, 18 and 11—have a 30-acre farm, with hay and cattle, in addition to our city jobs, and I grow eight hills of rhubarb.

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Rhubarb Cherry Pie Recipe

Prep: 10 min. + standing Bake: 40 min.

Yield: 8 Servings

10 40 50

Ingredients

3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 can (16 ounces) pitted tart red cherries, drained
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
4 to 5 drops red food coloring, optional
Pastry for double-crust pie (9 inches)

Directions

In a large bowl, combine first five ingredients; let stand for 15 minutes. Line a 9-in. pie plate with pastry; add filling. Top with a lattice crust; flute the edges.
Bake at 400° for 40-50 minutes or until the crust is golden and filling is bubbling. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 433 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 206 mg sodium, 75 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Rhubarb Cherry Pie in Country Woman March/April 1993, p29