Dutch Rhubarb Pie

If you’re a fan of tangy, sweet, and a little bit of crunch, Dutch Rhubarb Pie is going to be your new obsession. This pie has a sweet, buttery filling made with fresh rhubarb that strikes the perfect balance between tart and sugary. The crumbly, buttery topping? Oh, it’s pure perfection. Think of it as a cozy, dessert-y hug, especially when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Trust me, once you make this pie, you’ll never want to go back to any other rhubarb dessert.

Why You’ll Love Dutch Rhubarb Pie

• Classic Comfort – This pie is everything you love about fruity desserts, but with a rich, buttery twist.
• Tangy and Sweet – The rhubarb gives a sharp, refreshing bite, perfectly balanced with a sweet, gooey filling.
• Crowd-Pleaser – Whether you’re serving it at a family gathering or a cozy dinner party, this pie is sure to get rave reviews.
• Simple Ingredients – You don’t need anything fancy here—just fresh rhubarb, sugar, butter, and a bit of flour to make the magic happen.

Ingredients

• Rhubarb: Fresh, vibrant rhubarb stalks give this pie its signature tart flavor.
• Granulated Sugar: To sweeten the rhubarb filling and balance out the tartness.
• Flour: For thickening the filling so it’s perfectly set, not runny.
• Butter: Adds richness and a golden, buttery flavor to the crust and crumble topping.
• Eggs: A little binder for the filling that helps it hold together.
• Brown Sugar: Deepens the sweetness and adds a caramel-like flavor to the topping.
• Cinnamon & Nutmeg: Warm spices that make this pie cozy and comforting.
• Pie Crust: You can use a store-bought one or make your own from scratch!

Instructions

Step 1: Prepare the Rhubarb

Preheat your oven to 375°F (190°C). Wash the rhubarb stalks and cut them into 1-inch pieces. Place the rhubarb in a bowl and sprinkle with granulated sugar. Let it sit while you prepare the crust and topping.

Step 2: Make the Pie Crust

If you’re using a store-bought pie crust, simply fit it into your pie pan. If making your own, roll out the dough and fit it into the pan, crimping the edges. Chill it in the fridge while you make the filling.

Step 3: Prepare the Filling

In a bowl, combine the eggs, flour, brown sugar, cinnamon, and nutmeg. Stir in the sugared rhubarb and mix well. Pour this filling into the prepared pie crust.

Step 4: Make the Crumble Topping

In a separate bowl, combine flour, brown sugar, and cold butter. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until the mixture forms small crumbs. Sprinkle this topping generously over the rhubarb filling.

Step 5: Bake

Bake the pie for 45-50 minutes, or until the filling is bubbling and the topping is golden brown. Keep an eye on the pie, and if the crust starts to brown too much, cover the edges with foil to prevent burning.

Step 6: Cool and Serve

Let the pie cool for at least 30 minutes before serving. This helps the filling set and makes it easier to slice. Serve it warm with whipped cream or a scoop of vanilla ice cream for the ultimate treat.

Nutrition Facts (per serving, based on 8 servings)

• Calories: 300
• Fat: 15g
• Saturated Fat: 8g
• Carbohydrates: 38g
• Sugar: 23g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 70mg
• Sodium: 140mg

Storage & Reheating

• Store leftovers in the fridge, covered, for up to 4 days.
• Reheat in the oven at 325°F for about 10-15 minutes or microwave individual slices for a few seconds.
• Make ahead by preparing the pie in advance and storing it in the fridge before baking, or you can bake it and freeze for up to a month.

Variations

• Add a streusel topping – If you want extra crunch, add a bit of rolled oats to the crumble topping.
• Infuse some citrus – A little lemon zest in the filling can elevate the flavor and add brightness.
• Try it with other fruits – While rhubarb is the star here, you can add strawberries or blueberries for a mixed fruit version.

FAQ

Q1: Can I use frozen rhubarb?
Yes, you can! Just be sure to thaw and drain it before using to avoid excess moisture.

Q2: Can I use a pre-made crumble topping?
Definitely! Store-bought crumble topping works in a pinch if you’re short on time.

Q3: Is this pie dairy-free?
No, this pie contains butter and eggs. You could experiment with dairy-free substitutes, but the texture might change.

Q4: How do I prevent the pie from being too runny?
Let the rhubarb sit with sugar to release some of its juices before mixing in the other ingredients. The flour in the filling will help thicken it as it bakes.

Q5: Can I double this recipe?
Absolutely! Just make sure you use a larger pie dish and adjust the baking time as needed.

Q6: Can I make the pie without a top crust?
Yes! This pie is often made with just a crumble topping, but a full top crust is also an option if you prefer that.

Q7: Can I add other spices to the filling?
Sure! Ginger or allspice can bring a nice warmth to the flavor profile.

Q8: How do I know when the pie is done?
The filling should be bubbling, and the topping should be golden brown. You can also check the doneness by gently shaking the pie; the filling should be slightly set.

Q9: Can I freeze this pie?
Yes! You can freeze the pie either before or after baking. Just make sure to let it cool completely and wrap it well in plastic wrap and foil.

Q10: What should I serve this pie with?
This pie is delicious on its own, but it pairs wonderfully with vanilla ice cream or a dollop of whipped cream.

Conclusion

Dutch Rhubarb Pie is the dessert that’s perfect for any occasion where you want to impress. Its combination of tart rhubarb, sweet filling, and crunchy topping is pure magic in every bite. Whether you’re baking it for a special gathering or as a treat to enjoy at home, this pie is guaranteed to be a crowd favorite. The balance of flavors and textures makes it something truly special—and once you take that first bite, you’ll understand why it’s an absolute classic.

Print