There is something truly magical about this Dutch Rhubarb Pie Recipe that instantly transports you to a cozy kitchen filled with the warm, inviting aroma of baking fruit and buttery crumble. This pie perfectly balances the tangy brightness of fresh rhubarb with a sweet and comforting crumb topping, creating a delightful experience with every bite. Whether you’re celebrating spring, craving a nostalgic dessert, or simply want to impress friends with a classic homemade treat, this recipe is an absolute must-try that brings warmth and joy to your table.
Ingredients You’ll Need
This Dutch Rhubarb Pie Recipe relies on simple, wholesome ingredients that combine to create both vibrant flavor and pleasing texture. Each component plays a vital role, from the tart rhubarb providing that signature tang, to the buttery crumb topping offering a crunchy contrast that makes this pie so irresistible.
- Unbaked 9-inch pie crust: Acts as a sturdy, flaky base to hold all the delicious filling and topping.
- 4 cups fresh rhubarb (chopped): The star ingredient, delivering tartness and a vivid pink color.
- 1 cup granulated sugar: Balances rhubarb’s natural tartness with just the right sweetness.
- 1/4 cup all-purpose flour: Helps thicken the juicy filling so it sets beautifully.
- 1/4 teaspoon ground cinnamon: Adds warmth and a subtle spice that complements the rhubarb.
- 1/4 teaspoon salt: Enhances the flavors and brings depth to the pie.
- 1 teaspoon vanilla extract: Provides a mellow sweetness and aromatic richness.
- 1/2 cup all-purpose flour (for topping): Creates the base of the crumbly topping texture.
- 1/3 cup brown sugar: Adds caramel notes and moist sweetness to the topping.
- 1/4 cup unsalted butter (cold and cubed): Essential for the crumb topping’s crisp, buttery finish.
- 1/4 teaspoon ground cinnamon (for topping): Brings a hint of spice to the topping, tying the flavors together.
How to Make Dutch Rhubarb Pie Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 375°F (190°C). In a large bowl, toss together the freshly chopped rhubarb, granulated sugar, flour, ground cinnamon, salt, and vanilla extract. Mixing these thoroughly ensures every piece of rhubarb is coated, which helps the filling thicken while baking and infuses each bite with layers of flavor.
Step 2: Assemble the Pie Base
Pour the perfectly blended rhubarb filling into your unbaked 9-inch pie crust. Spread it out evenly to create a level surface, which allows the crumb topping to sit beautifully on top and bake uniformly.
Step 3: Make the Crumb Topping
In a separate bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or fork to work the butter into the dry ingredients until the mixture looks like coarse crumbs. This crumbly topping will bake into a golden, buttery crust that contrasts wonderfully with the soft rhubarb beneath.
Step 4: Add Topping and Bake
Sprinkle the crumb mixture evenly over the rhubarb filling. Place the pie on a baking sheet—this is a smart move to catch any filling that bubbles over during baking. Bake for 45 to 50 minutes, until the toppings turn a gorgeous golden brown and the filling bubbles enticingly through the crumb crust.
Step 5: Cool and Serve
Let the pie cool at room temperature. This waiting period allows the filling to thicken just right, making your slices perfectly set for handling and serving. Anticipation is part of the fun here!
How to Serve Dutch Rhubarb Pie Recipe
Garnishes
The beauty of this Dutch Rhubarb Pie Recipe shines even brighter with simple, classic garnishes. A generous scoop of vanilla ice cream melts into the warm crumble, creating a creamy counterpoint. Alternatively, a dollop of freshly whipped cream adds a light, airy finish that pairs perfectly with the pie’s texture and flavor.
Side Dishes
While this pie easily stands on its own as a show-stopping dessert, pairing it with a fresh spring salad or a light herbal tea enhances the meal. The pie’s sweetness balances beautifully with herbal or citrus notes from accompanying beverages or light sides.
Creative Ways to Present
If you want to add a little extra flair when serving, consider topping each slice with a sprinkle of toasted almonds or a drizzle of caramel sauce for added texture and indulgence. Serving it on rustic, handmade plates adds a charming, homey touch that complements this old-fashioned delight.
Make Ahead and Storage
Storing Leftovers
Once your Dutch Rhubarb Pie Recipe is sliced and enjoyed, wrap any leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. This will keep the pie fresh for up to 3 days, allowing you to savor that delicious crumble topping and tangy filling again.
Freezing
If you want to prepare ahead or save some for later, this pie freezes beautifully. Wrap the entire unbaked pie tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready, bake it from frozen, adding extra baking time as needed to ensure it cooks through evenly.
Reheating
Rewarm individual slices gently in the oven at 325°F (160°C) for 10 to 15 minutes to revive the crisp topping and warm the filling. Avoid microwaving if possible, as it can make the crust soggy rather than delightfully crisp.
FAQs
Can I use frozen rhubarb instead of fresh in this Dutch Rhubarb Pie Recipe?
Absolutely! Just be sure to thaw it completely and drain any excess liquid before mixing it with the sugar and flour. This prevents a watery filling and helps your pie bake with the perfect texture.
How tart will this Dutch Rhubarb Pie Recipe be?
The rhubarb provides a natural tartness, balanced nicely by the sugar in the filling and crumb topping. If you prefer a sweeter pie, simply increase the granulated sugar slightly to taste before baking.
Can I make the crumb topping without a pastry cutter?
Yes, you can use two forks or even your fingertips to cut the cold butter into the dry ingredients until you achieve crumbly texture. Keep the butter cold for the best crumb results.
Is it necessary to use a baking sheet under the pie?
Using a baking sheet is highly recommended since rhubarb filling can bubble over during baking. The sheet catches any drips and keeps your oven clean, making cleanup much easier.
How do I know when the pie is done baking?
You’ll notice the crumb topping turning a beautiful golden brown and the filling bubbling through the crumbs in several spots. These are the key indicators that the pie is perfectly baked and ready to cool before serving.
Final Thoughts
This Dutch Rhubarb Pie Recipe is a wonderful way to celebrate the fresh flavors of rhubarb with a crumbly, golden twist that will become a favorite in your household. Its comforting balance of tangy and sweet, combined with simple steps, makes it perfect for bakers of any level. I truly hope you give this pie a try and create some delicious memories around the dessert table!
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Dutch Rhubarb Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Dutch-American
- Diet: Vegetarian
Description
This Dutch Rhubarb Pie features a tender unbaked pie crust filled with a sweet and tangy rhubarb mixture, topped with a buttery, cinnamon-spiced crumb topping. Baked to golden perfection, it’s a classic spring dessert that balances tartness with sugary warmth, perfect served warm or chilled with vanilla ice cream or whipped cream.
Ingredients
Pie Filling
- 1 unbaked 9-inch pie crust
- 4 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare the oven and rhubarb filling: Preheat your oven to 375°F (190°C). In a large bowl, combine the chopped rhubarb, granulated sugar, 1/4 cup flour, ground cinnamon, salt, and vanilla extract. Mix thoroughly until the rhubarb is evenly coated with the dry ingredients and vanilla.
- Assemble the pie: Pour the rhubarb filling into the unbaked 9-inch pie crust and use a spoon or spatula to spread the filling out evenly across the crust.
- Make the crumb topping: In a small bowl, mix the 1/2 cup flour, brown sugar, and ground cinnamon. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Apply the crumb topping: Sprinkle the crumb topping evenly over the rhubarb filling in the pie crust.
- Bake the pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes. The pie is done when the filling is bubbly and the crumb topping is golden brown.
- Cool and serve: Remove the pie from the oven and let it cool at room temperature. Serve warm or chilled, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
Notes
- If your rhubarb is particularly tart, increase the sugar slightly to balance the flavor.
- This pie can be enjoyed warm or chilled according to preference.
- Pair the pie with vanilla ice cream or whipped cream to complement the tartness of the rhubarb.
