Rhubarb Cherry Pie Recipe

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Rhubarb Cherry Pie Recipe
Rhubarb Cherry Pie Recipe photo by Taste of Home
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Rhubarb Cherry Pie Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + standing Bake: 40 min.

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

Nutritional Facts

1 piece: 433 calories, 14g fat (6g saturated fat), 10mg cholesterol, 206mg sodium, 75g carbohydrate (44g sugars, 1g fiber), 3g protein.

  • 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)
  1. 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.
  2. Bake at 400° for 40-50 minutes or until the crust is golden and filling is bubbling. Yield: 8 servings.
Originally published as Rhubarb Cherry Pie in Country Woman March/April 1993, p29

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Reviews forRhubarb Cherry Pie

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Naomie User ID: 9114200 263672
Reviewed Mar. 20, 2017

"Outstanding recipe for those that love rhubarb! Many thanks to the lady that submitted!"

MY REVIEW
Kasha User ID: 179140 256544
Reviewed Nov. 8, 2016

"Nice combination. Might drain the rhubarb a little next time"

MY REVIEW
shortbreadlover User ID: 960739 11163
Reviewed May. 20, 2014

"love the tang rhubarb and cherry. this is a wonderful pie and i would make it again and again. i think that i would freeze some rhubarb to make this pie in the winter."

MY REVIEW
andief User ID: 3082420 8902
Reviewed Mar. 23, 2013

"This is an amazing pie! Seriously, I would not change a thing about it. It is so easy to prepare and the results are absolutely delish!"

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