Cherry Rhubarb Pie

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Celebrate the fruits of the season with this cherry rhubarb pie. It is sweet, tart, and loaded with flavor. Serve it with a scoop of vanilla ice cream for an extra special treat.

This sour cherry rhubarb pie recipe is straight from my grandma’s recipe box. It combines those tart fruit flavors with just enough sugar to sweeten it at balance the flavors to make a delicious dessert.

I found this recipe while digging through my grandma’s recipe box. It was on a yellowed newspaper clipping that was just tattered enough to let me know that it was well loved.

We finally planted some rhubarb in our garden. The tart veggie has really been growing on me the last few years, so I needed to have a local source!

For a while, my grandma was talking about putting together a rhubarb cookbook. So, I knew I would find some gems in her collection.

This pie recipe is a great example of that. It has everything we already love about a good sour cherry pie with the addition of tart rhubarb.

It is great on its own, but even better with a scoop of homemade vanilla ice cream. It is a perfect spring or summer dessert, but can be made with frozen rhubarb all year long.

Tips for Getting the Perfect Fruit Pie

Chill the crust while you prepare the filling. Cold pastry = flaky pastry.

You should be able to see the juices bubbling inside the pie before you pull it. If they aren’t really bubbling, the juices won’t be thickened enough. 

This is the hardest part, but wait for the pie to completely cool before you slice it. It will take several hours to get completely to room temperature, but if you cut it before that the juices won’t be set.

The pie will absolutely taste amazing but you’ll wonder why the filling is soupy. It’s better to let it cool and then reheat your slice a bit before you top it with ice cream.

And of course, enjoy the process. The love you are putting into it is the super secret ingredient. 

Frequently Asked Questions

How do you prepare rhubarb for baking?

First, remove the leaves. They contain a toxin and should not be eaten.

Wash the stalks well and allow to dry. Remove any large blemishes then cut into ⅛ inch pieces.

What pie crust should I use for this pie?

Making your own pie crust is easier than it may seem. I am trying to get better about making more homemade pastry myself.

My family is partial to my great-grandma’s lard pie crust recipe. If lard isn’t your thing, MiMi shared her favorite flaky pie crust recipe several years ago.

However, I will certainly not judge if you want to use store-bought crust. Do whatever it takes to get a tasty pie on the table!

I tend to put a full sheet of crust on top of the pie and then just cut vents to allow steam to escape. You can certainly make a lattice top or use a pie bird if you want.

You can brush your top crust with either an egg wash or milk and sprinkle with sugar. It gives it an extra golden color and crunch.

Storing Your Pie

Be sure to cool your pie completely before serving or storing it.

Fruity pies can be stored at room temperature for 2 days. For longer storage, cover the pie and refrigerate it for up to a week.

More Rhubarb Pie Recipes to Try

If you like trying rhubarb recipes, try making a peach rhubarb pie. It is another different flavor combination that really works well.

Or make a rhubarb sour cream pie for a creamy but still fruity alternative. There are so many ways you can make a tasty rhubarb pie!

Check out my collection of pie recipes for even more tasty inspiration.

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