Cherry Rhubarb Pie

Dana Ramsey


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 simple and a nice twist to traditional Rhubarb pie.

pinch tips: How to Fold Ingredients



8 people


1 Hr 10 Min


40 Min


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
1/4 c
quick cooking tapioca
1/2 tsp
pure vanilla extract
pastry for a double crust pie (9 inches)

Directions Step-By-Step

In a large bowl, combine the rhubarb, cherries, sugar, tapioca and vanilla. Mix well and let stand for an hour at room temp.
Pour mixture into your pie plate lined with your pastry, top with other pastry. Vent and then flute the edges.
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.
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.

About this Recipe

Course/Dish: Pies