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Rhubarb Cherry Pie

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Total Time
Prep: 10 min. + standing Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Eunice Hurt, Murfreesboro, Tennessee

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 18, 2023

As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee

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    • Test Kitchen Approved

    Rhubarb Cherry Pie

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    Prep Time 10 min
    Cook Time 40 min
    Yield 8 servings

    Ingredients

    • 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)
    Text Ingredients

    Directions

    1. In a large bowl, combine the rhubarb, cherries, sugar, tapioca and if desired, food coloring; 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.

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