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
Scale
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.
