Best 5 Cherry Rhubarb Pie Recipes

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Relishing the delightful combination of sweet cherries and tangy rhubarb, cherry rhubarb pie is a timeless classic that offers a symphony of flavors in every bite. Whether enjoyed on a warm summer day or as a comforting treat during the colder months, this traditional dessert holds a special place in the hearts of many. As you embark on your culinary journey to create the perfect cherry rhubarb pie, let us guide you through the steps and ingredients needed to achieve this delectable masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB CHERRY PIE



Rhubarb Cherry Pie image

Delicious! Fresh or frozen rhubarb may be used.

Provided by Annabelle Magee

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 6

2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
¾ cup white sugar
2 ½ teaspoons quick-cooking tapioca
1 recipe Pastry for double-crust pie (9 inches)
1 tablespoon white sugar

Steps:

  • Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
  • Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
  • Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 53.5 g, Fat 7.6 g, Fiber 1.8 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 131.5 mg, Sugar 20.7 g

RHUBARB CHERRY PIE



Rhubarb Cherry Pie image

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 first made this pie for a church gathering 20 years ago-ever since, everyone's looked for it at every potluck! -Eunice Hurt, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

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)

Steps:

  • 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., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.

Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 75g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY RHUBARB PIE



Cherry Rhubarb Pie image

I've got to share this recipe, which is a must in our house during rhubarb season. -Shirley Steele, San Jose, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 4 servings.

Number Of Ingredients 6

1-2/3 cups sliced fresh or frozen rhubarb
2/3 cup sugar
2/3 cup drained pitted tart cherries
4 teaspoons quick-cooking tapioca
2 to 3 drops red food coloring, optional
1 sheet refrigerated pie pastry

Steps:

  • In a large bowl, combine the rhubarb, sugar, cherries, tapioca and food coloring if desired; stir gently and let stand for 15 minutes., Meanwhile, cut pastry sheet in half. On a lightly floured surface, roll out one half to fit a 7-in. pie plate. Transfer pastry to pie plate; add filling. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake at 400° for 40-45 minutes or until crust is golden and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Nutrition Facts : Calories 432 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 75g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY RHUBARB PIE



Cherry Rhubarb Pie image

This recipe is so yummy and I like it because the ingredients are what we raise on our property, the Rhubarb came from a plant that was my husband's grandmothers and was transplanted to our house. It is over 55 years old and still producing. The cherries we get from our cherry tree which is about 8 years old. This is very...

Provided by Dana Ramsey

Categories     Pies

Time 1h50m

Number Of Ingredients 6

3 c fresh sliced rhubard (1/4 to 1/2 inch)
16 oz pitted tart red cherries (i use a sm. scale to measure them)
1 1/4 c sugar
1/4 c quick cooking tapioca
1/2 tsp pure vanilla extract
pastry for a double crust pie (9 inches)

Steps:

  • 1. In a large bowl, combine the rhubarb, cherries, sugar, tapioca and vanilla. Mix well and let stand for an hour at room temp.
  • 2. Pour mixture into your pie plate lined with your pastry, top with other pastry. Vent and then flute the edges.
  • 3. Bake at 400° for about 40 minutes or until the crust is golden and the filling is bubbling. (My greatgrandmother said if a pie doesn't bubble over it isn't a good pie! LOL!) I cover the edges with foil for the first 20 minutes of baking and then remove.
  • 4. Note: If you do not have access to fresh rhubarb or cherries, substitute with frozen rhubarb and use one can of pitted tart red cherries, drain the cherries before adding to the frozen rhubarb.

CHERRY RHUBARB CRUMB PIE



Cherry Rhubarb Crumb Pie image

I'm not sure of the origin of this recipe. I remember my mother making it in the 1970's to use the abundance of rhubarb in our garden. Most home cooks made Strawberry Rhubarb Pie, but this recipe calls for cherry pie filling instead of strawberries. It's truly my favorite fruit pie.

Provided by Susan Bickta

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 11

1 frozen deep dish pie shell
PIE FILLING
3 c sliced rhubarb
1 can(s) cherry pie filling (21 ounces)
1/2 c sugar
3 Tbsp quick cooking tapioca
1/4 tsp almond extract
CRUMB TOPPING
1/2 pkg dry pie crust mix (11 ounces)
1/4 c sugar
1 Tbsp cold water

Steps:

  • 1. Heat oven to 375 degrees F. Remove pie crust from freezer and let set out on counter top while preparing pie filling.
  • 2. In a large bowl, combine the rhubarb, cherry pie filling, sugar, tapioca and almond extract. Let set on counter for 15-20 minutes.
  • 3. Meanwhile, prepare crumb topping: in a medium bowl, combine the pie crust mix, sugar and cold water (1 teaspoon at a time). Toss with fork until crumbs form.
  • 4. When ready, fill pie crust with rhubarb mixture and top with crumbs. Spread evenly over top.
  • 5. Bake for 40-45 minutes or until hot and bubbly and crumbs are starting to brown.
  • 6. Remove from oven and cool before serving.

Tips:

  • Use fresh, ripe cherries and rhubarb. This will give your pie the best flavor.
  • Pit the cherries before using them. You can use a cherry pitter or a knife to do this.
  • Slice the rhubarb into small pieces. This will help it cook evenly.
  • Add a little sugar to the fruit filling. This will help to sweeten it and prevent it from becoming too tart.
  • Use a thickener in the fruit filling. This will help to thicken the filling and prevent it from being too runny.
  • Use a pre-made pie crust or make your own. If you are making your own pie crust, be sure to chill it before using it.
  • Bake the pie at a high temperature for the first 15 minutes. This will help to set the crust.
  • Reduce the temperature and continue baking the pie until the filling is bubbling and the crust is golden brown.
  • Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

Cherry rhubarb pie is a delicious and classic dessert that is perfect for any occasion. With its sweet and tart flavor, it is sure to please everyone. By following these tips, you can make a cherry rhubarb pie that is both delicious and beautiful.

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