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Sweet cherries and tart rhubarb combine in an incredible pie with a sweet and crunchy crumble topping. Top with whipped cream or a scoop of ice cream for the perfect summer dessert!
Every year my friend Leslie is kind enough to let me into her garden to get some of her fresh rhubarb. I love baking with rhubarb. There’s just something about the tart flavor combined with sweetness that makes the perfect dessert.
I’ve made a lot of rhubarb desserts over the last few years including ice cream, muffins, pie, and bar cookies. One of the best combinations with rhubarb is strawberry and I’ve done a lot of that so I wanted something different this time around. I happen to have several bags of cherries in the freeze that I froze last summer so I pulled those out and decided to make a cherry rhubarb pie.
The first thing I did was combine the cherries, rhubarb, and sugar in a saucepan with lemon juice and bring it to a boil. You want all those juices to come out and meld together in the pot. I didn’t want to totally break down the rhubarb or the cherries, just enough for them to release their juice so about five minutes.
While you can make your own pie crust I use a refrigerated one. It just makes it easier and they are tasting better and better. There’s no need to blind bake your crust before filling it so simply roll out the crust, put it in the pan, then pour in your filling.
Originally I was going to cover it with a second crust but I love my crumble topping so much I decided to go with that. The crumble is made with butter, oats, flour, and brown sugar. It’s so yummy on top of pie and adds a sweet and crunchy element.
Pulling it out of the oven my mouth was watering. The top was browned and looked so freaking good. I could see the cherries and the rhubarb bubbling up underneath the topping.
Grudgingly I let it cool down and then my husband and I had a piece of it the next day on our anniversary. It was totally worth the wait! The bottom crust was crisp, the filling was sweet and tart, and that topping was sweet and crunchy. It was the perfect combination of flavors.
I know people say strawberry rhubarb is the best combination but I definitely have a new favorite. Give this Cherry Rhubarb Pie a try!
Pro Tips and Substitutions:
- You can use strawberries, blueberries, or even blackberries in place of the cherries in this recipe.
- If you don’t want to make a crumble for the top you can cover the pie with a second crust. Make sure to brush it with an egg wash.
- Let the cherry and rhubarb mixture cool a bit before pouring it into the pie crust. If it’s too hot it will make the bottom crust soggy before it bakes.
For the Pie:
- 1 refrigerated pie crust
- 1 c. sugar
- 3 c. rhubarb, chopped
- 3 c. cherries, stems removed and pitted
- 3 Tablespoons cornstarch
- 1 Tablespoon lemon juice
For the crumble:
- 3/4 c. flour
- 1/2 c. brown sugar
- 1/2 c. oats
- 1/2 c. butter, cubed
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- Preheat the oven to 400 degrees.
- Place the refrigerated pie crust in a pie pan and crimp the edges if desired. Set aside.
- In a medium saucepan combine the sugar, rhubarb, and cherries. Cook over medium high heat for 5-10 minutes or until the sugar has dissolved and the rhubarb begins to soften.
- In a small bowl combine the lemon juice and cornstarch. Add it to the pan with the cherries and mix until combined and cook for 1 additional minute.
- Remove from heat and cool 10-15 minutes.
- Pour the filling into the prepared pie crust.
- In a small bowl combine the ingredients for the crumble using your fingers to cut the butter into the dry ingredients. Sprinkle over top of the cherry rhubarb mixer.
- Bake at 400 degrees for 15 minutes then lower the temperature to 350 degrees and continue baking for 30 minutes.
- Remove from oven and cool completely.
A Hezzi-D Original recipe
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 301mgCarbohydrates: 49gFiber: 2gSugar: 29gProtein: 3g
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