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
Scale
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.
