If you’ve ever been enchanted by the bold tang of rhubarb combined with a sugary crust, then this Dutch Rhubarb Pie Recipe is sure to become one of your treasured classics. This pie is not just a dessert; it’s a celebration of spring’s freshest flavors, with tart rhubarb filling enveloped in a sweet, crumbly Dutch topping that sings a perfect harmony between tart and sweet. Every bite brings a delightful blend of textures and flavors that feels like a warm hug from grandma’s kitchen.
Ingredients You’ll Need
Making this Dutch Rhubarb Pie Recipe is a breeze, especially because the ingredients are refreshingly simple but each one plays a crucial role in creating the pie’s irresistible taste, texture, and rustic charm.
- Fresh rhubarb stalks: The star ingredient delivering that vibrant tartness that balances the sweetness perfectly.
- Granulated sugar: To sweeten the rhubarb filling just enough and mellow out the natural tartness.
- All-purpose flour: Helps thicken the filling and makes the crumble topping delightfully crisp.
- Cold butter: Adds richness and creates that signature Dutch crumb topping texture.
- Brown sugar: Brings a caramel-like depth to the crumb topping.
- Cinnamon: A warm, comforting spice that gently complements the rhubarb flavor.
- Pinch of salt: Enhances all the other flavors and balances the sweetness.
How to Make Dutch Rhubarb Pie Recipe
Step 1: Prepare the Rhubarb Filling
Start by washing and cutting your fresh rhubarb into bite-sized pieces. Toss them with granulated sugar and a bit of flour to ensure the filling thickens beautifully as it bakes. This step is critical because it transforms the bright, tart rhubarb into a luscious, jammy filling that’s bursting with flavor.
Step 2: Line the Pie Pan and Add the Filling
Roll out your favorite pie crust and place it into your pie dish. Pour the rhubarb mixture evenly into the crust, spreading it out so every slice will have a balanced portion of that tangy goodness. The sturdy crust provides just the right contrast to the soft filling.
Step 3: Make the Dutch Crumb Topping
Mix together cold butter, brown sugar, flour, cinnamon, and a pinch of salt with your fingers or a pastry cutter until the blend looks like coarse crumbs. This crumbly topping is what gives this pie its distinctive texture and adds a buttery sweetness that perfectly complements the filling.
Step 4: Assemble and Bake
Sprinkle the Dutch crumb topping generously over the rhubarb filling, covering it completely. Bake the pie in a preheated oven until the crust is golden and the filling is bubbling — usually around 45 to 55 minutes. The aroma filling your kitchen at this point is simply irresistible!
How to Serve Dutch Rhubarb Pie Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of freshly whipped cream makes a dreamy companion for your Dutch Rhubarb Pie Recipe. The creamy texture and mild sweetness enhance the tart filling beautifully, creating a luscious mouthfeel that’s hard to beat.
Side Dishes
Pair your pie with a light, refreshing salad or a cup of hot herbal tea. Both options are excellent for balancing the richness of the pie and making your dessert experience feel complete and well-rounded.
Creative Ways to Present
For a unique touch, serve individual mini Dutch Rhubarb Pies in ramekins or tart shells. Garnish each with a sprig of fresh mint or a dusting of powdered sugar for a gorgeous presentation that will impress your guests and add a bit of wow to your dessert table.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Dutch Rhubarb Pie Recipe tightly with plastic wrap or foil and store in the refrigerator. It will stay fresh for about 3 to 4 days, making it a great dessert to enjoy over several days.
Freezing
You can freeze this pie either before or after baking. Wrap it well with plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to indulge, thaw it overnight in the fridge, and then warm it in the oven for the freshest taste.
Reheating
Reheat your pie slices gently in a warm oven (around 300°F) for 10-15 minutes to bring back the crispness of the Dutch crumb topping and melt the filling back to its perfect ooey-gooey consistency. Avoid microwaving as it may make the crust soggy.
FAQs
What makes Dutch Rhubarb Pie different from other rhubarb pies?
The defining feature is the Dutch crumb topping made with butter, sugar, and flour, which gives it a uniquely crisp and buttery finish rather than a traditional pie crust on top.
Can I substitute frozen rhubarb in this recipe?
Yes, frozen rhubarb can be used if fresh isn’t available, but be sure to thaw and drain it thoroughly to avoid excess moisture that could make the pie soggy.
Is the Dutch Rhubarb Pie Recipe very sweet?
No, this pie balances sweetness with the natural tartness of rhubarb, creating a harmonious flavor that is satisfying but not overly sugary.
What kind of pie crust is best for this recipe?
A classic flaky, buttery pie crust works best, as it supports the filling well and complements the crumb topping without competing in texture.
Can this pie be made gluten-free?
Absolutely! Simply use a gluten-free flour blend for both the crust and the topping, and be sure to check that all ingredients you use are certified gluten-free.
Final Thoughts
This Dutch Rhubarb Pie Recipe is truly a heartwarming dish that captures the essence of spring in every slice. Once you try it, you’ll understand why it’s become a favorite for so many. It’s simple to make, deeply satisfying, and perfect for sharing around the table with loved ones. Give it a go—you may just find your new signature pie!
Print
Dutch Rhubarb Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Dutch Rhubarb Pie is a classic springtime dessert featuring a buttery, crisp crust filled with a sweet and tangy rhubarb mixture, topped with a crunchy streusel topping. It’s perfect for showcasing seasonal rhubarb with a balance of tart and sweet flavors wrapped in a tender pie crust.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3–4 tablespoons ice water
Filling
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Streusel Topping
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
Instructions
- Prepare the Pie Crust: In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the Filling: In a large bowl, mix chopped rhubarb, sugar, flour, vanilla extract, and lemon juice until the rhubarb is evenly coated. Set aside to allow sugars to start drawing juices.
- Roll Out the Crust: On a floured surface, roll out the chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate and trim edges, leaving a slight overhang.
- Prepare the Streusel Topping: In a medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Pour the rhubarb filling into the prepared crust and sprinkle the streusel topping evenly over the filling. Bake on the lower oven rack for 45-50 minutes or until the topping is golden brown and filling is bubbly. Cool completely before serving.
Notes
- Rhubarb is quite tart, so ensure the sugar level is balanced to your taste preference.
- Chilling the pie dough helps prevent shrinking during baking.
- For best texture, bake the pie on the lower rack to allow the filling to cook thoroughly.
- Let the pie cool completely so the filling sets nicely before slicing.
- You can substitute half the all-purpose flour in the crust or topping with whole wheat flour for a nuttier flavor.
