“Delicious! Fresh or frozen rhubarb may be used.” - by Annabelle Magee
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 287 cal
- 14%
- Fat
- 7.6 g
- 12%
- Carbs
- 53.5 g
- 17%
Based on a 2,000 calorie diet
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Reviews (44)
Rate This Recipe
"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 jus..." See moret fine. Everyone loved it, not too sweet nor too tart! This is definitely a KEEPER!"
starshine57
"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..." See more 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 ! "
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