Rhubarb Cherry Pie is a great seasonal pie combining two strong flavours together into one great pie! This cherry rhubarb pie is full of rich flavor, beautifully balanced, and perfect for spring & summer baking. This pie combines the taste of sweet cherries and tangy rhubarb wrapped in a golden, flaky crust and finished with a buttery oat crumb topping. It’s the kind of dessert that gets people talking and is a great one for garden parties.
Who This Rhubarb Cherry Pie Is For
This rhubarb cherry pie is ideal for bakers who want to elevate their dessert game with something seasonal, eye-catching, and delightfully unexpected. If you love fruit pies but want a twist on the traditional apple or berry varieties, cherry rhubarb pie is a wonderful choice. It’s especially great for those who enjoy layered textures, a flaky homemade crust, syrupy fruit center, and crispy golden topping.
Whether you’re hosting a weekend brunch, bringing a dessert to a dinner party, or simply treating yourself to a slice with afternoon tea, this pie is for you. 
Why You’ll Love This Recipe
- Tart and sweet contrast – The rhubarb’s natural tang plays beautifully with the cherries’ juicy sweetness.
- Homemade pie dough – A buttery, tender crust that’s surprisingly simple to make from scratch.
- Rustic yet elegant – The crumb topping gives a casual charm while still looking impressive.
- Flexible and forgiving – You can use fresh or frozen fruit, make ahead, and even freeze it.
- Perfect for all occasions – Holiday tables, summer picnics, rainy afternoons—you name it.
Kitchen Equipment You’ll Need To Make A Rhubarb Cherry Pie
- Stand mixer with paddle attachment (or pastry cutter/hands)
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Rubber spatula
- Rolling pin
- Pie dish (9-inch)
- Foil-lined baking sheet (to catch drips)
- Plastic wrap
- Fork (for crimping edges)
Ingredients Needed For Rhubarb Cherry Pie
Making The Pie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon cornstarch
- 10 tablespoons unsalted butter, cold
- 1 teaspoon white wine vinegar
- ⅓ cup cold water
For the Cherry Rhubarb Pie Filling:
- 3 cups cherries (pitted)
- 3 cups thickly sliced rhubarb
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons lemon juice
- ⅓ cup cornstarch
- ½ teaspoon kosher salt
- 1 ⅓ cups sugar
- ¼ teaspoon ground cinnamon
The Crumb Topping:
- ½ cup rolled oats
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, cold and cubed
- ¼ teaspoon ground cinnamon
Step-by-Step Method For Making Rhubarb Cherry Pie
1: Make the Pie Dough
Mix the dry ingredients:
In a large bowl, whisk together the flour, cornstarch, and kosher salt. The cornstarch helps tenderize the dough slightly, resulting in a flakier texture.
Chill your ingredients:
Cut your butter into ½-inch cubes and place them on a plate. Mix your vinegar and water in a small jug. Chill everything—including your mixing bowl—for at least 15 minutes. Cold ingredients are essential for achieving a flaky crust.
Combine the dough:
Place the dry mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the cold cubed butter and toss them gently in the flour to coat. Mix on low speed for about 2 minutes until the butter pieces are roughly the size of small peas. You want visible chunks—these steam as they bake and create the flaky texture.
💡 Pro Tip: If you’re using your hands, gently press the butter into the flour between your fingers. Avoid overworking the dough or letting the butter melt.
Add the liquid:
With the mixer on low, slowly pour in the cold water/vinegar mixture. Stop once the dough just starts to clump together—it should be moist but not sticky. If mixing by hand, make a well in the center of the flour, pour the liquid in, and gently toss with your hands until combined.
Shape and chill:
Turn the dough onto a floured surface and form it into a disc. Do not knead it. Wrap it in plastic and chill for at least 1 hour (or up to 2 days).
2: Roll and Prepare the Crust
Roll it out:
On a lightly floured surface, roll the chilled dough into a circle about 1 inch wider than your pie dish. Rotate the dough often to avoid sticking.
Fit the crust into the pie dish:
Gently lift and place the dough into a 9-inch pie dish. Don’t stretch it—just let it settle. Tuck any overhanging dough under itself along the edges. Crimp the edge with a fork or your fingers.
Chill again:
Place the prepared crust back into the fridge for 15 minutes while you prepare the filling. This step helps prevent shrinkage in the oven.
3: Make the Cherry Rhubarb Pie Filling
Combine the fruit and flavorings:
In a large mixing bowl, combine the cherries, sliced rhubarb, vanilla extract, almond extract, lemon juice, cornstarch, salt, sugar, and cinnamon.
Let it macerate:
Allow the mixture to sit for 10–15 minutes. This step helps draw out the fruit juices and starts the thickening process once baked. Expect the mixture to look juicy—this is a good sign!
⚠️ Don’t skip the resting step—rushing this can result in a watery pie.
4: Make the Crumb Topping
Mix dry ingredients:
In a medium bowl, whisk together the oats, flour, light brown sugar, kosher salt, and cinnamon.
Cut in the butter:
Add cold cubed butter and use your fingers or a pastry cutter to work it into the dry mix. The mixture should resemble wet sand or coarse crumbs. You want some small clumps—it adds texture!
5: Assemble and Bake the Pie
Preheat and prep:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place it on the bottom rack to catch any bubbling juices.
Fill the crust:
Spoon the cherry rhubarb mixture into the chilled pie crust. Use a slotted spoon if it’s very juicy to prevent overflow.
Add the crumb topping:
Generously sprinkle the crumb topping over the fruit, covering the surface completely.
Final chill:
Place the entire pie in the fridge for 15 more minutes before baking. This ensures the crust stays firm and flaky.
Bake:
Place the pie on the prepared baking sheet. Bake for 55–60 minutes or until the filling is bubbling and the topping is golden brown. If the crust starts browning too fast, tent it with foil halfway through.
✅ Important: Bubbling juice is your best sign the pie is fully baked and the cornstarch has thickened.
Cooling, Storing & Serving
Let the pie cool on a wire rack for at least 3 hours. This allows the filling to fully set—cutting too early will cause it to run. Serve at room temperature or slightly warm.
Storage:
Cover leftovers with foil or plastic wrap and refrigerate for up to 4 days. You can also freeze the baked pie for up to 2 months. To reheat, place in a 350°F oven until warmed through.
Food & Drink Pairings
- Serve with: A scoop of vanilla bean ice cream or dollop of whipped cream.
- Drink pairing: Try with a glass of rosé, a cup of earl grey tea, or a latte with oat milk for cozy vibes.
- For brunch: Pair with crème fraîche and a mimosa for a touch of luxury.
Recipe Variations & Swaps
- Fruit swaps: Try mixing in blueberries or strawberries with the rhubarb for a twist.
- Sugar substitute: Use coconut sugar or maple syrup for a deeper, more caramel-like sweetness.
- Vegan option: Use vegan butter in both the crust and topping. Substitute the pie crust with your favorite plant-based version.
- Gluten-free: Use a gluten-free flour blend in both the crust and topping.
FAQs
Can I use frozen fruit for this cherry rhubarb pie?
Yes! Thaw and drain the fruit before using to prevent a soggy filling.
Why is my pie crust tough?
Overworking the dough or adding too much water can cause this. Mix gently and chill often for best results.
How do I prevent a soggy bottom crust?
Bake the pie on a lower oven rack and use a foil-lined baking sheet to help conduct heat.
Can I make this pie ahead of time?
Absolutely! Bake the entire pie the day before serving, let it cool, then refrigerate. It tastes even better the next day.
This cherry rhubarb pie with crumb topping is the perfect blend of flavor, texture, and visual appeal. With a homemade buttery crust, a lusciously tangy-sweet filling, and a crisp oat crumble on top, it’s a dessert that’s bound to be remembered.
Recipe Card
Rhubarb Cherry Pie Recipe
Description
This pie is ideal for bakers who want to elevate their dessert game with something seasonal, eye-catching, and delightfully unexpected. If you love fruit pies but want a twist on the traditional apple or berry varieties, cherry rhubarb pie is a wonderful choice. It’s especially great for those who enjoy layered textures—a flaky homemade crust, syrupy fruit center, and crispy golden topping.
Ingredients
For the Pie Dough:
For the Cherry Rhubarb Pie Filling:
For the Crumb Topping:
Instructions
Step 1: Make the Pie Dough
Mix the dry ingredients:
-
In a large bowl, whisk together the flour, cornstarch, and kosher salt. The cornstarch helps tenderize the dough slightly, resulting in a flakier texture.
Chill your ingredients:
-
Cut your butter into ½-inch cubes and place them on a plate. Mix your vinegar and water in a small jug. Chill everything—including your mixing bowl—for at least 15 minutes. Cold ingredients are essential for achieving a flaky crust.
Combine the dough:
-
Place the dry mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the cold cubed butter and toss them gently in the flour to coat. Mix on low speed for about 2 minutes until the butter pieces are roughly the size of small peas. You want visible chunks—these steam as they bake and create the flaky texture.
-
💡 Pro Tip: If you’re using your hands, gently press the butter into the flour between your fingers. Avoid overworking the dough or letting the butter melt.
Add the liquid:
-
With the mixer on low, slowly pour in the cold water/vinegar mixture. Stop once the dough just starts to clump together—it should be moist but not sticky. If mixing by hand, make a well in the center of the flour, pour the liquid in, and gently toss with your hands until combined.
Shape and chill:
-
Turn the dough onto a floured surface and form it into a disc. Do not knead it. Wrap it in plastic and chill for at least 1 hour (or up to 2 days).
Step 2: Roll and Prepare the Crust
Roll it out:
-
On a lightly floured surface, roll the chilled dough into a circle about 1 inch wider than your pie dish. Rotate the dough often to avoid sticking.
Fit the crust into the pie dish:
-
Gently lift and place the dough into a 9-inch pie dish. Don’t stretch it—just let it settle. Tuck any overhanging dough under itself along the edges. Crimp the edge with a fork or your fingers.
Chill again:
-
Place the prepared crust back into the fridge for 15 minutes while you prepare the filling. This step helps prevent shrinkage in the oven.
Step 3: Make the Cherry Rhubarb Pie Filling
Combine the fruit and flavorings:
-
In a large mixing bowl, combine the cherries, sliced rhubarb, vanilla extract, almond extract, lemon juice, cornstarch, salt, sugar, and cinnamon.
Let it macerate:
-
Allow the mixture to sit for 10–15 minutes. This step helps draw out the fruit juices and starts the thickening process once baked. Expect the mixture to look juicy—this is a good sign!
-
⚠️ Don’t skip the resting step—rushing this can result in a watery pie.
Step 4: Make the Crumb Topping
Mix dry ingredients:
-
In a medium bowl, whisk together the oats, flour, light brown sugar, kosher salt, and cinnamon.
Cut in the butter:
-
Add cold cubed butter and use your fingers or a pastry cutter to work it into the dry mix. The mixture should resemble wet sand or coarse crumbs. You want some small clumps—it adds texture!
Step 5: Assemble and Bake the Pie
Preheat and prep:
-
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place it on the bottom rack to catch any bubbling juices.
Fill the crust:
-
Spoon the cherry rhubarb mixture into the chilled pie crust. Use a slotted spoon if it’s very juicy to prevent overflow.
Add the crumb topping:
-
Generously sprinkle the crumb topping over the fruit, covering the surface completely.
Final chill:
-
Place the entire pie in the fridge for 15 more minutes before baking. This ensures the crust stays firm and flaky.
Bake:
-
Place the pie on the prepared baking sheet. Bake for 55–60 minutes or until the filling is bubbling and the topping is golden brown. If the crust starts browning too fast, tent it with foil halfway through.
-
✅ Important: Bubbling juice is your best sign the pie is fully baked and the cornstarch has thickened.
Note
Can I use frozen fruit for this cherry rhubarb pie?
Yes! Thaw and drain the fruit before using to prevent a soggy filling.
Why is my pie crust tough?
Overworking the dough or adding too much water can cause this. Mix gently and chill often for best results.
How do I prevent a soggy bottom crust?
Bake the pie on a lower oven rack and use a foil-lined baking sheet to help conduct heat.
Can I make this pie ahead of time?
Absolutely! Bake the entire pie the day before serving, let it cool, then refrigerate. It tastes even better the next day.
