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Rhubarb Cherry Pie


  • 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 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge.
  • 2. Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

Nutrition Facts

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


Average Rating:
  • Naomie
    Mar 20, 2017

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

  • Kasha
    Nov 8, 2016

    Nice combination. Might drain the rhubarb a little next time

  • shortbreadlover
    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.

  • andief
    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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