Rhubarb Cherry Pie

Total Time

Prep: 10 min. + standing Bake: 40 min.


8 servings

Updated: Aug. 18, 2023
As a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee
Rhubarb Cherry Pie Recipe photo by Taste of Home


  • 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
  • 1 can (16 ounces) pitted tart red cherries, drained
  • 1-1/4 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 4 to 5 drops red food coloring, optional
  • Pastry for double-crust pie (9 inches)


  1. In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge.
  2. Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.
Test Kitchen Tips
  • Keep these essential bread baking supplies handy for this recipe.
  • Nutrition Facts

    1 piece: 433 calories, 14g fat (6g saturated fat), 10mg cholesterol, 206mg sodium, 75g carbohydrate (44g sugars, 1g fiber), 3g protein.