Rhubarb Cherry Pie

This recipe is so easy and delicious. I added an extra cup of rhubarb and only 1/2 cup of sugar. Next time I will omitt the sugar altogether.

This was a fabulous pie though I probably ended up using more rhubarb then it asked for maybe double. I’ll probably always make this instead of using strawberries because it is so easy and I have found it fool proof. I also like the addition of the sugar top it just makes it special.

Better than strawberry rhubarb pie! Who knew? And that is saying a lot as grow our own strawberries and rhubarb on the farm. The perfect amount of tart and sweet. This is the second time I have made this recipe and no changes are needed.

The combination of cherry and rhubarb is very good, but I found this recipe too sweet. I still ate too much of it. The can of filling in my Canadian grocery stores was smaller than 20 oz so I increased the rhubarb. I will definitely make this again because it’s super easy too.

Delicious! Easy! Used rhubarb from my garden, and because there were no fresh cherries and I don’t like baking with frozen, instead I used strawberries and raspberries. Deep dish crust to hold all the fruit. Awesome. Also, used only 1c of sugar.

It was WAY too sweet. The cherry pie filling is already sweetened. No extra sugar is needed.

Great recipe! I used 3 cups frozen rhubarb and 3 cups frozen sweet cherries. I did not have tapioca, so I used about 2 tbs flour. I know I made a lot of substitutions, but that is what I enjoy about using allrecipes.com I can get the basics and then add my own ideas. It turned out fantastic, just enough tartness.

Excellent favor, made with a strussel topping.

I made the pie recipe as written. It was awesome. I don’t like cooked strawberries, so this pie was perfect. I made 2 pies for our Family Reunion and anyone who ate the pie, wanted the recipe.

This was the best cherry pie I have had. I used 3 C of frozen rhubarb and 1/2 cup sugar. Everything else was the same.

My family all loved this!! I was searching for a way to use cherries and rhubarb, this was JUST the thing I was hoping for. I did use flour instead of tapioca to thicken it as I do not have tapioca on hand. It set great. I think I used about 5 or 6 tablespoons.

i made this pie yesterday and am making another one today! It was delicious and raved by all who ate it! I used a bigger can of pie filling (30 oz) and 3 cups rhubarb, increased the tapioca to 4 tsp. The filling could have been more “thick” but the taste was amazing! Today I am making another one and I used 1/4 cup tapioca…. the filling was much thicker when I poured it in the crust. Am anxious to see how it turns out… perfect is my guess!!!!! Can’t wait! No ice cream needed with this pie… it’s taste is enough!

This is a must have when the rhubarb is in season!

This recipe is awesome. I put Streusel on the top instead of pie crust. With the purchase of our house we inherited a wealth of Rhubarb plants in the yard, think the previous owner liked to can. I just wanted to find something to do with all this Rhubarb, not generally my favorite, I wanted something to take away from the tartness. I used it in conjunction with the Cherry Pie Filling Recipe from this site. I used an extra cup of cherries and had too much filling but the extra will be heated on the stove for popovers.

This was really yummy! Made it exactly as written. Wish I would have let it cool longer, but I never have the patience and so it was runny, but oh so worth it.

This pie was awesome!

I have made this recipe numerous times. I won grand prize with it at a Rhubarb Rhevival contest. Also donated one to a medical fundraiser auction. It brought $375!! People in my area know my pies & this one quickly became an all-time favorite. If your rhubarb is of the tarter variety, it won’t be overwhelmed by the cherry.

This recipe is a definite keeper! My boyfriend loves cherries and pie. We had some rhubarb lying around that I needed to use up. I made this recipe to the T and it came out perfect!! I could not imagine changing anything. Will be makin this one again and again.

This was a great way to use our rhubarb. Being stingy with our rhubarb (having just brought some down south from Iowa and cleaning and cutting about 6 cups), I added a drained can of tart cherries to the cherry pie filling, which allowed me to still use only 2 cups of rhubarb. As did Betty Boop, used 8 tablespoons of flour in place of the tapioca, since we had none. Quite tasty and a change from our usual strawberry rhubarb or plain rhubarb pies. Thanks for sharing.

This is the best rhubarb cherry pie I have ever had. Although I made some changes. I added 3 cups rhubarb and a Gala apple diced small. I added the extra rhubarb from other suggestions. The reason I added the apple was due to the fact I used a 10 inch pie plate and there wasn’t enough filling to fill the pie. It is on my list of keepers. Thank you for the recipe

Sooo good! Used 2.5 cups rhubarb and almost one cup of sugar, since my pie dish was deep and used the butter crust recipie from this site since didnt have shortening. Thanks for sharing!