Cherry Rhubarb Pie

4.8

(80)

65 Reviews

14 Photos

This cherry rhubarb pie is a delicious, comforting dessert. It's easy to make, and I think it tastes great with either fresh or frozen rhubarb.

Submitted by Annabelle Magee

Updated on February 2, 2024

14

Prep Time:

20 mins

Cook Time:

40 mins

Additional Time:

15 mins

Total Time:

1 hr 15 mins

Servings:

8

Yield:

1 (9-inch) pie

Jump to Nutrition Facts

Ingredients

2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
¾ cup white sugar
2 ½ teaspoons quick-cooking tapioca
1 (14.1 ounce) package double-crust pie pastry, thawed
1 tablespoon white sugar

Directions

Combine rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes. Preheat the oven to 400 degrees F (200 degrees C).
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake in the preheated oven until pastry is golden and filling is bubbling, about 40 to 45 minutes.

Nutrition Facts (per serving)

287	Calories
8g	Fat
54g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 287
% Daily Value *
Total Fat 8g	10%
Saturated Fat 2g	10%
Sodium 132mg	6%
Total Carbohydrate 54g	19%
Dietary Fiber 2g	6%
Total Sugars 21g
Protein 2g	4%
Vitamin C 5mg	6%
Calcium 37mg	3%
Iron 1mg	5%
Potassium 181mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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