An Iconic Pie That Blends Sweet Cherries and Tangy Rhubarb
Cherry Rhubarb Pie is one of those timeless desserts that immediately brings back memories of family gatherings, summer afternoons, and comforting bites of warm, fruity goodness. This dessert merges the natural sweetness of ripe cherries with the sharp tartness of rhubarb, all wrapped up in a buttery, flaky crust. It's a beautiful marriage of flavors and textures that feels nostalgic yet fresh.
This guide will walk you through a foolproof recipe, helpful tips, and serving suggestions so you can create the perfect Cherry Rhubarb Pie at home — whether you’re a seasoned baker or just getting started.
Why Cherry Rhubarb Pie Deserves a Spot in Your Dessert Repertoire
If you’re wondering why this pie is so cherished, the answer lies in balance. Cherries bring in bold, juicy sweetness, while rhubarb counters with a tangy zing. Unlike other fruit pies that may lean one way or the other, this one harmonizes both flavors beautifully.
The color contrast is another highlight. The ruby-red hue of the cooked cherries and rhubarb gives this pie a vibrant appearance that’s both inviting and appetizing.
Ingredients You’ll Need for Cherry Rhubarb Pie
Making a Cherry Rhubarb Pie from scratch is easy when you gather the right ingredients:
For the Filling:
- 2 cups fresh rhubarb, sliced (½-inch thick)
- 2 cups sweet cherries, pitted and halved (fresh or thawed frozen)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, diced
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cut into cubes
- 1 teaspoon salt
- 1 tablespoon sugar
- 6-8 tablespoons ice water
Optional: Use a pre-made crust if you’re short on time.
For Topping:
- 1 egg yolk + 1 tablespoon milk (egg wash)
- Coarse sugar for sprinkling
Step-by-Step Instructions for Making Cherry Rhubarb Pie
1. Prepare the Pie Crust
In a food processor or large bowl, mix flour, sugar, and salt. Add cold butter and pulse until the mixture looks like coarse crumbs. Gradually add ice water one tablespoon at a time until the dough begins to hold together.
Split into two disks, wrap in plastic, and chill for at least 30 minutes. Cold dough makes a flakier crust.
2. Make the Fruit Filling
In a large mixing bowl, combine rhubarb, cherries, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until everything is coated evenly. Let it sit for 10-15 minutes so the juices can start to release.
This rest time ensures your filling thickens properly while baking.
3. Roll Out the Crust
On a floured surface, roll out one disk of dough into a 12-inch circle. Carefully fit it into a 9-inch pie plate. Trim any excess overhang and place the crust-lined plate in the fridge to chill while you roll out the top crust.
Use the second dough disk to make either a solid top or a decorative lattice crust.
4. Assemble the Pie
Pour the fruit filling into the chilled crust. Spread it evenly. Dot the filling with small cubes of butter for a rich finish.
Place the top crust over the filling. If using a solid crust, cut a few slits to let steam escape. For a lattice crust, weave strips of dough over and under for a rustic look. Trim and crimp the edges to seal.
Brush the crust with the egg wash and sprinkle with coarse sugar.
5. Bake the Pie
Preheat the oven to 400°F (200°C). Place your pie on a baking sheet lined with foil to catch drips.
Bake for 20 minutes. Then reduce the temperature to 350°F (175°C) and bake for another 35-40 minutes, or until the crust is golden and the filling is bubbling.
If the edges brown too fast, cover them with foil.
6. Cool Completely Before Serving
Remove from the oven and cool the pie on a wire rack for at least 2 hours. This step allows the filling to set, making it easier to slice.
Tips to Perfect Your Cherry Rhubarb Pie
1. Use Fresh Ingredients When Possible
Fresh cherries and rhubarb provide better texture and brighter flavor. If using frozen, thaw and drain thoroughly to avoid excess liquid.
2. Don’t Skip the Cornstarch
Cornstarch thickens the filling and prevents it from being runny. Stir it well into the fruit for even distribution.
3. Chill Your Dough
A cold crust ensures better structure and flakiness. Never skip the chilling steps.
4. Make a Lattice Top
A lattice crust isn’t just for looks. It allows steam to escape, which helps the filling thicken in the oven.
Serving Suggestions for Cherry Rhubarb Pie
This pie shines on its own, but pairing it with other elements elevates the experience:
- Vanilla Ice Cream: Adds creamy contrast to the tart filling.
- Whipped Cream: A light, fluffy topping that complements the fruity center.
- Lemon Zest: Sprinkle a little on top for extra brightness.
- Toasted Almonds: For crunch and a hint of nuttiness.
Serve warm for a comforting treat or cold for a refreshing slice.
How to Store Cherry Rhubarb Pie
At Room Temperature:
The pie keeps well covered for up to 2 days.
In the Refrigerator:
Wrap tightly with plastic or foil and store for up to 5 days.
In the Freezer:
Let the pie cool completely, then wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat:
Place in a 325°F (160°C) oven for 10-15 minutes or until warmed through.
Variations You Can Try
If you’re feeling creative, modify the traditional recipe:
- Add Berries: Blueberries or raspberries go well with the cherry-rhubarb duo.
- Brown Sugar Crumble: Replace the top crust with a streusel for a crunchy finish.
- Add Orange Zest: For a citrusy twist.
- Spice It Up: A dash of nutmeg or ginger adds depth.
Healthier Cherry Rhubarb Pie Options
Want a lighter version? Try these substitutions:
- Use whole wheat flour for added fiber.
- Replace part of the sugar with honey or maple syrup.
- Use a gluten-free crust if needed.
- Serve smaller slices with fresh fruit on the side.
Frequently Asked Questions
Can I use canned cherries?
Yes, but rinse and drain them well. Reduce the sugar slightly if they’re packed in syrup.
Do I need to peel rhubarb?
No, as long as the stalks are young and tender. If they’re very fibrous, peel them lightly.
Can I make the pie crust in advance?
Absolutely. The dough can be refrigerated for up to 3 days or frozen for a month.
Is this pie overly sweet?
Not at all. The tart rhubarb keeps it balanced. You can adjust sugar levels based on your fruit’s natural sweetness.
Make It a Tradition
Cherry Rhubarb Pie isn’t just another dessert—it’s a celebration of seasonal fruits, homemade baking, and comfort food at its best. Bake one for a picnic, potluck, birthday, or no occasion at all. Once you try this recipe, it might just become a regular feature in your kitchen.