Dutch Rhubarb Pie Recipe
If you crave a dessert that perfectly balances tartness and sweetness with a homemade touch, this Dutch Rhubarb Pie Recipe is your new best friend. Imagine a flaky crust cradling a vibrant, tangy rhubarb filling, all crowned with a buttery, crumbly streusel topping. This pie isn’t just a treat for the taste buds but a nostalgic slice of springtime joy that brings warmth and smiles to any gathering. Whether you’re a seasoned baker or new to pies, this recipe offers a straightforward and rewarding baking adventure that results in pure comfort on a plate.
Ingredients You’ll Need
Simple, wholesome ingredients come together in this Dutch Rhubarb Pie Recipe, each playing its own vital role in creating the perfect balance of flavor, texture, and aroma. Every component enhances the dish in a way that’s easy to appreciate and even easier to assemble.
- 4 cups fresh rhubarb, chopped: The star of the show, delivering that signature tangy flavor and vibrant color.
- 1 cup granulated sugar: Sweetens the tartness of rhubarb perfectly, ensuring a balanced taste.
- ¼ cup all-purpose flour: Helps thicken the filling so it sets nicely without being runny.
- ½ teaspoon cinnamon: Adds a warm spice note that complements the rhubarb’s tartness beautifully.
- ¼ teaspoon salt: Enhances all the flavors in the filling, adding depth and balance.
- 1 teaspoon vanilla extract: A subtle sweetness and aromatic lift that rounds out the filling’s flavor.
- ¾ cup all-purpose flour (for streusel): Creates the base of the crumb topping that adds crunch and texture.
- ½ cup brown sugar (light or dark): Gives the streusel its rich sweetness and caramel notes.
- ½ teaspoon cinnamon (for streusel): Infuses the topping with a delightful warm spice.
- 6 tablespoons cold unsalted butter, cubed: Key to making the streusel irresistibly buttery and crumbly.
- 1 9-inch unbaked pie crust: Your sturdy and flaky foundation that holds all the deliciousness together.
How to Make Dutch Rhubarb Pie Recipe
Step 1: Prepare Your Pie Crust
Begin by preheating your oven to 375°F to ensure it’s hot and ready when your pie is assembled. Line a 9-inch pie plate with the unbaked pie crust, trimming any excess dough around the edges. If you’re feeling fancy, flute the edges to give your pie that classic homemade look that always impresses. This crust sets the stage for everything that comes next.
Step 2: Mix the Rhubarb Filling
In a large bowl, toss together fresh chopped rhubarb with granulated sugar, flour, cinnamon, salt, and vanilla extract. This mixture ensures each bite of the filling is perfectly sweet with just the right hint of spice and a consistency that won’t be watery. The flour thickens the juices that will come out of the rhubarb as it bakes, locking in that lovely texture.
Step 3: Assemble the Filling and Streusel
Pour the rhubarb mixture evenly into your pie crust, spreading it out gently so it’s level. Next, in a separate bowl, combine flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter cubes using a pastry cutter or fork until the topping resembles coarse crumbs. This step is essential — those buttery bits create the irresistible golden crunch that makes the Dutch Rhubarb Pie Recipe so special. Sprinkle the streusel evenly over the rhubarb filling.
Step 4: Bake to Perfection
Pop the pie into your preheated oven and bake for 45 to 55 minutes. You’ll know it’s ready when the filling bubbles enticingly below and your streusel topping has turned a beautiful shade of golden brown. To prevent the crust edges from over-browning, cover them with foil partway through baking. Patience here pays off because a fully set pie makes slicing and serving much easier.
How to Serve Dutch Rhubarb Pie Recipe
Garnishes
To elevate your Dutch Rhubarb Pie Recipe, serve it with a scoop of rich vanilla ice cream or a generous dollop of freshly whipped cream. The cool creaminess beautifully complements the warm, tangy pie and brings an extra layer of indulgence.
Side Dishes
Pair this pie with a light cup of tea or coffee to balance the sweetness. For brunch gatherings, a fresh fruit salad alongside works wonders to add variety and freshness to your dessert spread.
Creative Ways to Present
For a charming twist, serve individual pie slices in rustic ramekins topped with streusel and fresh berries. Or, try a scoop of strawberry-rhubarb compote on the side to brighten the flavors and play with color. Presentation is half the fun when sharing this classic recipe with loved ones!
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, giving you plenty of chances to enjoy the flavors all over again.
Freezing
If you’d like to save some for later, Dutch Rhubarb Pie freezes quite well. Wrap the cooled pie securely in plastic wrap and foil, then store it in the freezer for up to 2 months. When you’re ready, thaw it overnight in the fridge for best results.
Reheating
To enjoy your leftover pie warm, reheat slices in a 350°F oven for about 15 minutes. This helps the crust regain some crispness and brings the filling back to that lovely gooey texture we all adore.
FAQs
Can I use frozen rhubarb for this pie?
Absolutely! Just make sure to thaw it fully and drain any excess liquid before mixing with the other filling ingredients to avoid a watery pie.
Is it necessary to cover the crust edges during baking?
Covering the edges with foil is a great way to prevent them from over-browning or burning, especially if your oven has hot spots.
Can I add other fruits to the filling?
Yes! Strawberries are a popular addition with rhubarb, adding natural sweetness and vibrant color that complements the tartness perfectly.
What makes this a Dutch Rhubarb Pie Recipe instead of a regular rhubarb pie?
The presence of the streusel crumb topping instead of a traditional pie lattice or full crust is what defines a Dutch pie, giving this recipe its signature texture and flavor contrast.
Is this pie suitable for vegetarians?
Yes, this Dutch Rhubarb Pie Recipe uses no animal-derived ingredients beyond butter, which is vegetarian-friendly. It’s a delightful treat for anyone following a vegetarian diet.
Final Thoughts
There’s something truly magical about baking and sharing this Dutch Rhubarb Pie Recipe. The way the tart rhubarb harmonizes with the sweet, crumbly topping is simply irresistible. I encourage you to give this recipe a try soon—it’s a celebration of flavors that feels like a warm hug on a plate. Once you make it, you’ll find it hard to imagine spring without it!
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Dutch Rhubarb Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Dutch Rhubarb Pie is a delightful American dessert featuring a tart rhubarb filling topped with a sweet, crumbly streusel topping. This classic pie combines fresh rhubarb with cinnamon and vanilla, baked in a flaky pie crust until golden and bubbly. Perfect for spring, it can be served with vanilla ice cream or whipped cream for an extra treat.
Ingredients
For the filling:
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the streusel topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar (light or dark)
- ½ teaspoon cinnamon
- 6 tablespoons cold unsalted butter, cut into cubes
For the base:
- 1 9-inch unbaked pie crust (homemade or store-bought)
Instructions
- Prepare the crust: Preheat your oven to 375°F. Line a 9-inch pie plate with the pie crust, trim the edges, and flute if desired for a decorative finish.
- Mix the filling: In a large bowl, combine the chopped rhubarb with granulated sugar, flour, cinnamon, salt, and vanilla extract. Toss everything together until the rhubarb pieces are evenly coated with the mixture.
- Assemble the pie: Pour the rhubarb filling into the prepared pie crust and spread it out evenly to distribute the fruit across the base.
- Prepare the streusel topping: In a separate bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold, cubed unsalted butter using a pastry cutter or fork until the mixture becomes crumbly with pea-sized pieces of butter.
- Add the topping and bake: Sprinkle the streusel topping evenly over the rhubarb filling. Place the pie in the oven and bake for 45 to 55 minutes, or until the filling bubbles and the topping turns golden brown. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and serve: Remove the pie from the oven and allow it to cool completely. This resting time lets the filling set properly. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
Notes
- Serve warm or at room temperature with vanilla ice cream or whipped cream for added richness.
- For extra flavor and sweetness, consider mixing fresh strawberries with the rhubarb filling before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
