Rhubarb Cherry Pie


(1 vote) 4 1

Use fresh or frozen rhubarb in this recipe and it will be summer all year long.

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  • 2 C. chopped rhubarb
  • 1 21 oz. can cherry pie filling
  • 3/4 C. white sugar
  • 2 1/2 tsp. quick-cooking tapioca
  • 1 9-inch single crust pie
  • 1 Tbs. white sugar

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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 for 40-45 minutes.

Yield: 8 servings

Reviews (5)

  • Yes, I am having trouble, because of just exactly what everyone else says about using a top crust, but that it will not fit into one pie crust, so now I have filling and need more crusts. But I am not much of a baker, just a novice, so maybe the real baker's have deeper pie plates. And it says these questions were posted over a year ago (almost two years ago) and no one has addressed the issue of incorrect instructons. And yet the site has it featured in my newsletter!!!

    Flag as inappropriate Sheryll_Rufus  |  April 23, 2010

  • The recipe states to place the filling into an unbaked pie shell and cover with pie crust. So I am assuming that this is a 2 crust pie. Or does it mean to fold the bottom crust up over the filling to make a rustic type pie? I would really like to know . If you read the comments about your recipe please reply.

    Flag as inappropriate  |  October 4, 2008

  • Made this for our family reunion... tasted more like just cherry pie!!!

    Flag as inappropriate NancyD  |  July 20, 2008

  • I had same thoughts. I would think it would be best 2 crust or do lattice crust on top.

    Flag as inappropriate gdwitz  |  June 7, 2008

  • I do not understand this recipe. It says it uses 1 pie crust, but the recipe says to pour the filling into an unbaked pie shell and cover with pie crust. So I am thinking this is a 2 crust pie. Anyone else having trouble figuring this recipe out?

    Flag as inappropriate  |  June 6, 2008

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