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Rhubarb Cherry Pie 2014 Recipe


2014 Rhubarb Baking Contest Winner - 1st Place Rhubarb Pie Category


  • Ingredients for Buttermilk Pastry:
  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 2/3 c. shortening
  • 3 Tbsp. butter
  • 2 tsp. vegetable oil
  • 1/3 c. buttermilk
  • Ingredients for Rhubarb Pie Filling:
  • 2 c. sugar
  • 2/3 c. all-purpose flour
  • 4 c. rhubarb, cut into 1/2 inch piece
  • 1 can cherry pie filling


Buttermilk Pastry:
In medium bowl, mix flour and salt. Cut in shortening and butter until particles are the size of small peas. Mix in oil and buttermilk with fork until flour is moistened and pastry leaves the side of the bowl. Divide in half. Roll pastry balls separately, one each for top and bottom crusts.

Heat oven to 425 degrees. In large bowl mix sugar and flour. Stir in rhubarb and cherry pie filling. Line pie plate with pie pastry and spoon in rhubarb mixture. Cut butter into small pieces and sprinkle over rhubarb. Cover with the top pastry and cut slits into it. Bake about 55 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.

rhubarb, cherry, pie, dessert

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