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Cherry Rhubarb Pie with Crumb Topping Recipe
Rhubarb is often called “pie plant,” and rhubarb pie is a classic fruit pie, particularly in the northern US. This cherry rhubarb pie recipe is a delicious twist on rhubarb pie and cherry pie, similar to popular strawberry rhubarb pie. Sweet cherries and tart rhubarb meld together beautifully in the filling, and this homemade cherry rhubarb pie from scratch is the perfect early summer dessert. Whether you’re baking for Mother’s Day, Memorial Day, or just because the farmers market rhubarb is too good to pass up, this is a pie worth making.
What is Cherry Rhubarb Pie?
Cherry rhubarb pie is a fruit pie baked with a mix of cherries and rhubarb. Sweet cherries work best, since their sweetness balances the tartness of the rhubarb beautifully. I prefer to make cherry rhubarb pie with crumb topping, because the sweet, buttery crumble balances the tartness of the filling even further. That said, cherry rhubarb pie can also be made as a classic double-crusted pie with a top crust, which can be just as delicious.
History of Cherry Rhubarb Pie
Although strawberry rhubarb pie is undeniably more popular than cherry rhubarb pie, both began appearing right around the same time. The first mentions I have found for strawberry rhubarb pies were in newspapers beginning in 1931. The same year, recipes for cherry rhubarb pie began appearing in newspapers like The Washington Reporter.
It makes sense that cherry rhubarb pie would’ve naturally evolved since cherries and rhubarb have overlapping growing seasons with similar growing conditions. In fact, I would’ve expected cherry rhubarb pie to appear before strawberry rhubarb pie considering that cherries and rhubarb overlap in growing season for longer than strawberries and rhubarb. Although growing seasons don’t matter too much for being able to find produce today, before the 1950s and 1960s when refrigerators became more commonplace and affordable, it was much more difficult to get two fruits at once unless they grew in the same place at the same time.
Despite that, strawberry rhubarb pie has been published over and over in hundreds of cookbooks over the years, while the first cherry rhubarb pie recipe I can find in a cookbook is from 1967, and it has only appeared a handful of times since.
So what made strawberry rhubarb pie a lasting favorite while cherry rhubarb pie faded into obscurity? They’re both delicious pies, and neither is so much better than the other that it explains the difference.
I have two guesses. First, strawberries are easier to prepare than cherries. Cherries need to be pitted before they go into a pie, which is tedious and labor-intensive. That said, cherry pie has always been incredibly popular, so pitting alone probably isn’t the whole story. My other best guess is that large, popular pie bakeries were selling strawberry rhubarb pie but not cherry rhubarb pie. Frisbie’s Pies, a company so popular that their metal pie tins became the origin of the flying disc called a “frisbee,” sold strawberry rhubarb pie in the 1930s. That kind of exposure from a big name almost certainly inspired smaller local bakeries and home bakers to follow suit. Cherry rhubarb pie never got that same boost.
Whatever the reason strawberry rhubarb pie became a household name while cherry rhubarb pie fell out of favor, cherry rhubarb pie is a delicious twist on rhubarb pie that you should try!
Sour Cherries vs Sweet Cherries for Pie
When it comes to cherries for baking, there are many varieties grown in the United States, and they generally fall into two categories: sweet and sour (or tart). For a classic cherry pie, sour cherries are usually the better choice, since they hold up well during baking and give you a more complex flavor in pie filling. But when you’re making a pie with rhubarb, which is already a very sour fruit, sweet cherries create a much better flavor combination. The most common sweet cherry variety is Bing cherries, which are large, heart-shaped, and dark red.
Step-by-Step Cherry Rhubarb Pie Recipe
Crust:
You’ll want a light-baked pie shell for this recipe. See my guide to blind baking here. For most baked fruit pies, an all-butter pie crust or another similar pastry crust is your best bet, since these crusts hold up to the long baking times that fruit pies require. This recipe makes a cherry rhubarb pie with crumb topping, but if you prefer a more classic look, this pie can also be made as a double-crust pie.
Cherry Rhubarb Pie Recipe
Ingredients
- 1¼lb Rhubarb, chopped and frozen
- ¾lb Cherries, hulled and sliced
- â…”c Granulated Sugar (135g)
- 1t Lemon Juice (5mL)
- 1½T Corn Starch (12g)
- 3T All-Purpose Flour (25g)
- ¼t Salt
Pro Tip: Making fruit pie filling is a little easier when at least some of the fruit is frozen. It gives you more control as you mix, since frozen fruit releases less juice right away. For this cherry rhubarb pie, I use frozen cherries and freeze the chopped rhubarb before mixing the filling. This is an optional step, and you can make this pie with just the cherries or the rhubarb frozen, or neither fruit frozen.
1.
In a large mixing bowl, mix together all of the ingredients for the cherry rhubarb pie filling: rhubarb, cherries, sugar, lemon juice, cornstarch, flour, and salt.
2.
Set the filling aside until you’re ready to assemble the pie.
Crumb Topping for Cherry Rhubarb Pie
I prefer to make cherry rhubarb pie with crumb topping. The sweetness of the crumble balances the tartness of the filling. If you prefer a more traditional rustic look, this pie works great as a double-crust too. I’ve included the crumb topping recipe below, but if you want more detail, tips, and troubleshooting, check out my full post on crumb topping here.
Ingredients
- 1 Stick of cold Unsalted Butter, cubed (4oz)
- ½c of Granulated Sugar (100g)
- ½c of Brown Sugar (100g)
- 1c All-Purpose Flour (125g)
- ¼t of Salt
1.
In a stand mixer, combine the flour, sugar, brown sugar, and salt. Mix until fully combined.
2.
Add the cubed butter. On low speed, cut the butter into the dries until no large chunks remain and the mixture resembles wet sand.
Assembling and Baking a Cherry Rhubarb Pie:
Once your crust, crumble topping, and cherry rhubarb pie filling are ready, it’s time to put it all together and bake.
1.
Give the cherry rhubarb pie filling another good mix to make sure all of the juices and dry ingredients are fully combined with the fruit.
2.
Pour the filling into your prepared, lightly baked pie shell, pressing down gently to remove any air pockets.
3.
(Optional) Lightly brush the edges of the pie crust with cream. This ensures a beautiful golden brown color after baking.
4.
Top the pie with the crumble topping. There should be no gaps where you can see the filling, but you don’t want more than a single layer of crumble either.
5.
Freeze your assembled pie before baking (this helps the pie bake evenly). Allow it to freeze for at least 2 hours.
6.
Once the pie is frozen, preheat your oven to 350°F (175°C).
7.
Remove the pie from the freezer and place it on a parchment-lined baking sheet.
8.
Bake for at least 1 hour 15 minutes, or until the crumble is deep golden brown and the filling is bubbling up slowly like syrup.
9.
Remove the pie from the oven and let it cool at room temperature until ready to serve.
Other Rhubarb Pie Recipes
- Classic Rhubarb Pie: The tried and true, old-fashioned classic for “the pie plant.” A classic fruit pie, usually baked in a double crust, with a simple rhubarb filling.
- Strawberry Rhubarb Pie: A classic rhubarb-based pie. Strawberry rhubarb pie pairs sweet strawberries with tart rhubarb for a long-time favorite.
- Bluebarb Pie (Blueberry Rhubarb Pie): Tart rhubarb pairs beautifully with many sweet fruits, and blueberries are no exception. Blueberry rhubarb pie, sometimes called bluebarb pie.
- Rhubarb Custard Pie: An old-fashioned recipe, but a delicious one. Old-fashioned fruit custard pies bake chopped fruit directly into a rich custard base.
- Rhubarb Impossible Pie (Crustless Rhubarb Pie): Impossible pies had a brief heyday popularized by Bisquick. The biscuit mix naturally separates into layers as it bakes, creating a “crust” and a “filling” without any extra work. The most famous versions are probably impossible cheeseburger pie and impossible coconut pie, but impossible rhubarb pie is a fun variation too.
- Apple Rhubarb Pie: Apple and rhubarb don’t have overlapping growing seasons, but apple rhubarb pie has grown in popularity in recent years. It’s a great mashup of two classic pie fillings.
- Classic Rhubarb Crisp: Rhubarb is a classic flavor for a crisp, a crustless dessert topped with a crumb topping and baked in a casserole dish. A little easier than pie and just as satisfying.
- Rhubarb Meringue Pie: A more unusual variation, but one that has been around for quite a while. A classic rhubarb pie topped with a toasted meringue.
How to Store Cherry Rhubarb Pie
Short-term storage: Cherry rhubarb pie can be kept at room temperature for about 1 day. After that, transfer it to the refrigerator, where it will keep for up to 1 week. Re-crisp the pie before serving if refrigerated.
Re-crisp before serving: Refrigerating a baked pie softens both the crust and the crumble topping. To bring back that fresh-baked texture, reheat the pie before serving. Preheat your oven to 350°F (175°C) and bake for 15–20 minutes, until warmed through and the topping is crisp again.
Freezing for later: You can assemble this pie ahead of time and freeze it (unbaked) for up to 3 months. Once assembled, wrap it tightly with plastic wrap and then put it in a freezer bag to prevent freezer burn. When you’re ready to enjoy it, bake straight from frozen until the filling is bubbling and the topping is golden. Frozen pies are especially handy around the holidays, since you can prep ahead and simply bake on the day you want to serve.
We’d love to see your cherry rhubarb pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
Cherry Rhubarb Pie with Crumb Topping
Ingredients
Crust
- 1 Light, Blind-Baked Pie Shell
- 2 tbsp Heavy Whipping Cream optional
Strawberry Rhubarb Pie Filling
- 1¼ lb Rhubarb, chopped and frozen (570g)
- ¾ lb Cherries, pitted (340g)
- â…” cup Granulated Sugar (135g)
- 1 tsp Lemon Juice (5mL)
- 1½ tbsp Cornstarch (12g)
- 3 tbsp All-Purpose Flour (25g)
- ¼ tsp Salt
Crumble Topping
- 4 oz Unsalted Butter, cold and cubed (1 stick; 113g)
- ½ cup Granulated Sugar (100g)
- ½ cup Brown Sugar (100g)
- 1 cup All-Purpose Flour (125g)
- ¼ tsp Salt
Instructions
Make the Strawberry Rhubarb Pie Filling
- In a large mixing bowl, mix together all of the ingredients for the cherry rhubarb pie filling: rhubarb, cherries, sugar, lemon juice, cornstarch, flour, and salt.
- Set the filling aside until you're ready to assemble the pie.
Make the Crumble Topping
- In a stand mixer, combine the flour, sugar, brown sugar, and salt. Mix until fully combined.
- Add the cubed butter. On low speed, cut the butter into the dries until no large chunks remain and the mixture resembles wet sand.
Assemble and Bake the Pie
- Give the cherry rhubarb pie filling another good mix to make sure all of the juices and dry ingredients are fully combined with the fruit.
- Pour the filling into your prepared, lightly baked pie shell, pressing down gently to remove any air pockets.
- (Optional) Lightly brush the edges of the pie crust with cream. This ensures a beautiful golden brown color after baking.
- Top the pie with the crumble topping. There should be no gaps where you can see the filling, but you don't want more than a single layer of crumble either.
- Freeze your assembled pie before baking (this helps the pie bake evenly). Allow it to freeze for at least 2 hours.
- Once the pie is frozen, preheat your oven to 350°F (175°C).
- Remove the pie from the freezer and place it on a parchment-lined baking sheet.
- Bake for at least 1 hour 15 minutes, or until the crumble is deep golden brown and the filling is bubbling up slowly like syrup.
- Remove the pie from the oven and let it cool at room temperature until ready to serve.
About Me
In 2016, I left my office job and became a professional baker. These days I spend my days testing recipes and baking pies while my two dogs snooze happily nearby.
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