Rhubarb Cherry Pie

Name: Rhubarb Cherry Pie
Ingredients: 2 cups chopped rhubarb; 1 (21 ounce) can cherry pie filling; 0.75 cup white sugar; 2.5 teaspoons quick-cooking tapioca; 1 recipe Pastry for double-crust pie (9 inches); 1 tablespoon white sugar

4.8

(78)

64 Reviews

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Delicious! Fresh or frozen rhubarb may be used.

Recipe by Annabelle Magee

Updated on August 8, 2022

12

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 recipe Pastry for double-crust pie (9 inches)
1 tablespoon white sugar

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 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
Vitamin C 5mg	26%
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.