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
Scale
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
