Cherry Rhubarb Pie
A delightful cherry rhubarb pie combining tart rhubarb and sweet cherry filling, perfect for summer desserts or special occasions, appealing to fruit lovers seeking a quick bake.
Ingredients
Instructions
- Mix frozen rhubarb, Equal sweetener, sugar, flour, and cherry pie filling together in a microwave-safe bowl.
- Pour the mixture into a raw pie shell.
- Bake at 400°F for 40 minutes until the crust is slightly brown.
Tips & Substitutions
For a fresher flavor, consider using fresh rhubarb if available. You can substitute the Equal sweetener with honey or maple syrup for a natural alternative; just adjust the sugar accordingly. If the filling seems too runny, add a bit more flour to thicken it. To enhance the flavor, a pinch of cinnamon can be added to the mixture.
Serving Suggestions
Serve the pie warm or at room temperature, optionally topped with a scoop of vanilla ice cream or whipped cream for extra indulgence. It pairs beautifully with a side of Crispy Cole Slaw for a balanced meal. Enjoy it as a dessert following a delightful dinner of Barbecue Shredded Beef for a comforting feast.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for 3-4 days. To reheat, place individual slices in the microwave for 20-30 seconds, or warm the entire pie in a 350°F oven for about 15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Rhubarb Pie contains roughly 543 calories, with 18g protein, 72g carbohydrates, and 21g fat. It is an excellent source of protein (35% of the Daily Value), calcium (30% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1646mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Yes, fresh rhubarb works perfectly in this recipe. You will need about 4 cups chopped fresh rhubarb. Just make sure to adjust the baking time slightly, as fresh rhubarb may release more moisture during cooking.
How do I prevent the crust from burning?
To prevent burning, keep an eye on the pie while baking. If the edges start to brown too quickly, cover them with foil. Additionally, using a pie shield can help protect the crust while ensuring the filling cooks through.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator until you’re ready to bake. Just be aware that the crust may become slightly softer; baking it fresh will yield a crisper crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).