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cherry rhubarb pie
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Cherry Rhubarb Pie

A simple pie bursting with the fruit flavours of dark sweet cherries and tart rhubarb. Perfect hot or cold eaten as a dessert or a snack.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: British
Author: Emma


  • 320 grams of sweet short crust pastry 11 ounces
  • 2 large stalks of rhubarb chopped up into small chunks
  • 70 grams granulated sugar 1/3 cup
  • One 410 gram tin of black cherry pie filling 14 and 1/2 ounces


  • Preheat your oven to 190C / 375F / Gas mark 5 and get your pie dish out. If you are not using a non stick loose bottom pie dish then lightly grease your pie dish.
  • Roll out your pastry to a 10 inch round and lay it in your pie dish. Gently pushing the pastry into all the edges of the dish. Leave a little overhang on the edges of your pastry as it will shrink a little while baking.
  • Cover the pastry with baking parchment and place ceramic baking beans or uncooked rice over it to weigh it down while you blind bake your pastry case.
  • Pop it into your oven for 10 minutes.
  • While your pastry is baking, wash & top and tail your rhubarb stalks then cut them into slices about half an inch thick and pop them into a bowl and sprinkle the sugar over it. Give the rhubarb a toss in the sugar so it is all covered and place it to one side.
  • After 10 minutes take your pastry shell out of the oven, remove the ceramic baking beans and using a sharp knife trim off any excess from the pie edges then place it to one side.
  • Drain off any liquid that has gathered in the bottom of the bowl with the rhubarb and add in the tin of cherry pie filling and give it a good mix.
  • Pour the fruit into the pie shell and if you wish to with the off cuts of pastry shape them into a cherry and place it in the middle of the pie and then pop it into the oven for 15 to 20 minutes until the fruit filling is lightly bubbling.
  • Take it out of the oven and leave it for 5 minutes to slightly cool before serving.
  • This pie can be enjoyed hot or cold. Once it has fully cooled down keep it refrigerated and eat within 3 days.