Cherry Rhubarb Crumb Pie

Susan Bickta


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.


★★★★★ 2 votes

20 Min
45 Min


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  • 1
    frozen deep dish pie shell

  • 3 c
    sliced rhubarb
  • 1 can(s)
    cherry pie filling (21 ounces)
  • 1/2 c
  • 3 Tbsp
    quick cooking tapioca
  • 1/4 tsp
    almond extract

  • 1/2 pkg
    dry pie crust mix (11 ounces)
  • 1/4 c
  • 1 Tbsp
    cold water

How to Make Cherry Rhubarb Crumb Pie


  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.

Printable Recipe Card

About Cherry Rhubarb Crumb Pie

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtags: #rhubarb, #cherries

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