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Rhubarb Apple Pie

I put apple pie filling in with rhubarb when I was out of the fresh stalks one day. This delicious pie was the satisfying result.—Sandra Lee Marr, Oakhurst, California
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    6-8 servings


  • 2 cups sliced fresh or frozen rhubarb, thawed
  • 1 can (21 ounces) apple pie filling
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1/4 cup butter
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon


  • In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges.
  • Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil.
  • Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 piece: 403 calories, 20g fat (10g saturated fat), 25mg cholesterol, 292mg sodium, 55g carbohydrate (25g sugars, 1g fiber), 2g protein.

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  • Oh Glorious Love
    Apr 14, 2011

    I have lots of homemade apple pie filling canned and rhubard in the freezer. This is a great way to enjoy them both!!

  • bob123
    Jul 22, 2009

    No comment left

  • kathy
    Jun 10, 2006

    No comment left