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"Rhubarb Cherry Pie" Recipe


2014 Winner of the Rhubarb Baking Contest Pie Division


  • Ingredients for Buttermilk Pastry
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 3 tablespoons butter
  • 2 teaspoons vegetable oil
  • 1/3 cup buttermilk
  • Ingredients for Rhubarb Pie Filling
  • 2 cups sugar
  • 2/3 cup all-purpose flour
  • 4 cup of 1/2 inch pieces of rhubarb
  • 1 can cherry pie filling


To make buttermilk pastry for pie crust: 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 F. Make the pastry for pie crust as directed above. 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 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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