Saturday, June 15, 2013

Cranberry Rhubarb Pie Recipe


What to do when you have lots of rhubarb leftover but not quite enough to fill a second Rhubarb Pie? Why, you find what fruit you have in the freezer and you use that. Cranberries it is!  I was a bit hesitant to use a second tart fruit in this pie, thinking it might be overpowering. But, friends, believe you me...this pie is OUT OF THIS WORLD. Perfectly sweet, perfectly tart, perfectly set (no juices flowing all over the pie plate.)

Cranberry Rhubarb Pie Recipe
recipe by
makes 1 pie, serves 8

1/2 batch Never Fail Pie Crust Recipe, to make top and bottom crusts
3 cups Rhubarb, chopped
2 cups frozen Cranberries
1-1/3 cup sugar
6 Tbsp flour
1 Tbsp butter

Preheat oven to 450 degrees.

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Stir together cranberries and rhubarb, then pour evenly over the flour-sugar mixture in the crust. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Flute edges to seal.

Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes. Serve warm or cold.

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  1. got almighty spoke to me through my tastebuds.....crying of joy!!! THANK YOU

  2. Delicious pie! Somehow, the cranberry tempered the tartness of the rhubarb - this recipe is a keeper!