Rhubarb Cherry Pie


Delicious! Fresh or frozen rhubarb may be used.

1 9-inch pie


  • 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


  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.

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.

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