Print This Cherry Rhubarb Crunch Pie Recipe
Cherry Rhubarb Crunch Pie Recipe
This recipe and a large bundle of rhubarb, was given to me by my mother. She was big on having a lot of rhubarb sauce around. When we bought our first house, she brought a rhubarb plant to have in the garden. That was 40 years ago and there has always been one in my garden. This has become one of my favorite pie recipes.
1 – 9" pastry shell, unbaked
4 cups Rainier Cherries, pitted
1/2 cup granulated sugar
1 cup *rhubarb sauce
3/4 cup brown sugar
1 teaspoon ground cinnamon
4 tablespoons butter, softened
3/4 cup flour
1 cup walnuts, finely chopped
Oven Temp: 400°
Recipe Cooking Time: to 50 minutes
Pan Type: 9" pie plate
Cherry Rhubarb Crunch Pie Directions
Preheat your oven.
Pit and slice cherries.
Place sliced cherries into a sauce pan, add 1/2 cup sugar and the rhubarb sauce, stir and cook on medium until sugar is dissolved and mixture is bubbling.
Pour cherry rhubarb mixture into unbaked pie shell.
Combine brown sugar, cinnamon, softened butter, flour and walnuts, mix with a fork until crumbly.
Sprinkle walnut mixture over top of cherry rhubarb mixture.
Bake for the allotted time,crunch pie will be golden brown and bubbling around the edges.
Serve cherry rhubarb crunch pie warm, along with your favorite ice cream.
Rhubarb Pie Recipe: serves about 8
* Rhubarb sauce - Combine 4 cups of chopped rhubarb with 1/2 cup of water in a sauce pan with 1 cup of sugar and 1 tablespoon of cinnamon.
Bring mixture to a boil, turn heat to low and simmer until thickened.
Nutritional Facts for Cherry Rhubarb Crunch PieServing Size 278 g
Amount Per Serving
Calories from Fat 207
Total Fat 23.0g 35%
Saturated Fat 14.3g 72%
Trans Fat 0.0g
Cholesterol 15mg 5%
Sodium 250mg 10%
Potassium 193mg 6%
Total Carbohydrates 78.9g 26%
Dietary Fiber 2.2g 9%
Vitamin A 7% • Vitamin C 10% • Calcium 4% • Iron 7%