Rhubarb Cherry Pie

49 Reviews 6 Pics
Annabelle Magee
Recipe by  Annabelle Magee

“Delicious! Fresh or frozen rhubarb may be used.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  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 (49)

Rate This Recipe
Betty Boop
44

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!

starshine57
42

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 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 !

DURUBY11
28

DURUBY11

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

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 53.5 g
  • 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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Strawberry Rhubarb Pie III