Rhubarb Cherry Pie

Rhubarb Cherry Pie

Annabelle Magee 0

"Delicious! Fresh or frozen rhubarb may be used."

Ingredients {{adjustedServings}} servings 287 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
  2. Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
  3. Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
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Reviews 50

  1. 62 Ratings

Betty Boop

This pie was awesome!!! I made it in a 10 inch deep pie plate so I had to add another two cups of chopped rhubarb. Also, I didn't have tapioca in the house so I used flour 8 Tbsp. and it came out just fine. Everyone loved it, not too sweet nor too tart! This is definitely a KEEPER!


When strawberries are not quite there but the rhubarb is abundant -try this ! I altered the recipe by using 3 cups of rhubarb, 1 T. tapioca, and 1 t. cornstarch . If you like it sweeter, use a full cup of sugar. I also made a crumb crust -- cut 1/4 cup butter into 1/4 c. sugar mixed with 1/2 c. flour, and stir in 1 yolk. A very easy and great way to use up that can of Cherry Pie filling !


I came across this recipe while looking for Strawberry Rhubarb and thought I'd try it. What a surprise. It was fantastic.