There is something truly irresistible about this Dutch Rhubarb Pie Recipe that brings the perfect harmony of tangy rhubarb and sweet crumb topping into a comforting, nostalgic dessert. Every bite bursts with fresh rhubarb’s delicate tartness, balanced by a golden, buttery crumb layer that melts in your mouth. This pie isn’t just a treat for your taste buds—it’s a warm hug on a plate, ideal for spring gatherings or cozy family dinners. If you’ve been searching for a classic that combines simplicity and rich flavor, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
The magic of this Dutch Rhubarb Pie Recipe lies in its straightforward ingredients, each bringing something essential to the table. From the crisp, tart rhubarb to the buttery crumble topping, every element is carefully chosen to create a pie that’s both eye-catching and delicious.
- 2 cups chopped fresh rhubarb: The star of the show, offering a tangy punch that defines the pie’s flavor.
- 1 cup granulated sugar: Sweetens and balances the rhubarb’s natural tartness.
- 2 tablespoons all-purpose flour: Helps thicken the filling so it sets perfectly when baked.
- 1/4 teaspoon ground cinnamon: Adds a subtle warmth and depth to the flavor profile.
- 1/4 teaspoon salt: Enhances all the other flavors for a well-rounded taste.
- 1 teaspoon vanilla extract: Brings a lovely, aromatic sweetness to the filling.
- 1 large egg: Binds the filling ingredients together for a smooth texture.
- 1 unbaked 9-inch pie crust: The classic base that holds all the goodness.
- 1/2 cup all-purpose flour (for crumb topping): Creates the crumbly structure essential to the topping.
- 1/3 cup brown sugar (for crumb topping): Adds caramel richness and a deep sweetness.
- 1/4 cup cold unsalted butter (cut into small cubes, for crumb topping): Gives the topping its signature buttery, crisp texture.
How to Make Dutch Rhubarb Pie Recipe
Step 1: Prepare the Oven and Filling
First things first, preheat your oven to 375°F (190°C). In a spacious bowl, toss together the chopped rhubarb, granulated sugar, flour, cinnamon, salt, vanilla extract, and egg until every piece of rhubarb is beautifully coated. This mixture becomes the luscious filling that promises a perfect balance of sweet and tart in every bite.
Step 2: Assemble the Pie
Carefully pour your rhubarb filling into the unbaked pie crust and spread it out evenly. This sets the stage for your crumb topping and ensures that every slice has a generous amount of that vibrant filling.
Step 3: Create the Dutch Crumb Topping
In a separate bowl, stir together the flour and brown sugar, then add the chunks of cold butter. Use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse crumbs. This topping is where the pie gets its signature crunch and buttery flavor—don’t rush this step, as the texture makes all the difference.
Step 4: Bake to Perfection
Sprinkle the crumb topping evenly over the rhubarb filling, creating that inviting golden layer. Bake the pie for 45 to 50 minutes, until you can see the filling bubbling underneath and the topping turns a gorgeous deep golden brown. Then, resist the temptation and let the pie cool completely so the filling sets and slices cleanly.
How to Serve Dutch Rhubarb Pie Recipe
Garnishes
This pie is fantastic on its own but elevate it with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar also adds an elegant finishing touch and a slight extra sweetness that complements the tartness perfectly.
Side Dishes
Pair this Dutch Rhubarb Pie Recipe with a simple cup of strong coffee or a mild tea to balance the dessert’s rich flavors. Light salads or fresh berries on the side create a refreshing contrast that makes your dessert experience even more memorable.
Creative Ways to Present
For a fun twist, try serving individual dollops of the crumb topping alongside spoonfuls of warm rhubarb filling in pretty glass jars for a deconstructed take. You could also adorn slices with edible flowers or thin slices of fresh rhubarb for a springtime celebration vibe that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Dutch Rhubarb Pie tightly with plastic wrap or store it in an airtight container. Keep it refrigerated and it will stay fresh and delicious for up to 3 days, making it a great option for enjoying slices over several days without losing that fresh-from-the-oven charm.
Freezing
If you want to save some for later, this pie freezes beautifully. Just wrap the cooled pie or individual slices securely in aluminum foil, then place into a freezer-safe container or bag. Freeze for up to 2 months, so you can enjoy the Dutch Rhubarb Pie Recipe whenever a craving strikes.
Reheating
To bring back that just-baked warmth, thaw frozen slices overnight in the fridge, then warm in a 350°F (175°C) oven for about 15 minutes. This reheating method preserves the crunchy topping and melds the flavors just right, without turning soggy or dry.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works just fine—just make sure to thaw and drain any excess liquid before mixing it with the other ingredients to prevent a watery filling.
What can I do if I prefer a less tart pie?
For a milder tartness, add an extra 1/4 cup of sugar, or mix half rhubarb with half strawberries to bring in some natural sweetness and depth to the flavor.
Can I substitute the pie crust with a gluten-free option?
Yes, you can use your favorite gluten-free pie crust to make this pie suitable for gluten-sensitive friends. Just ensure it’s sturdy enough to hold the filling and bake at the same temperature for similar results.
What’s the best way to cut the pie for clean slices?
Let the pie cool completely before cutting. Use a sharp knife and wipe it clean between slices to maintain neat edges and prevent the filling from sticking.
Is the Dutch crumb topping difficult to make?
Not at all! It’s a simple mix of flour, brown sugar, and butter, broken down until crumbly. It’s a quick step that adds incredible texture and flavor, making the whole pie feel extra special.
Final Thoughts
If you’re ready to bring a vibrant, heartwarming dessert into your kitchen, this Dutch Rhubarb Pie Recipe is just waiting to become your new favorite. Its perfect balance of tangy rhubarb and buttery crumb topping captures the essence of comfort and celebration all at once. I can’t wait for you to try it and share the joy that comes from each tender, flavorful slice.
Print
Dutch Rhubarb Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Dutch-American
- Diet: Vegetarian
Description
This Dutch Rhubarb Pie features a tart rhubarb filling combined with a sweet vanilla and cinnamon flavor, all topped with a buttery Dutch crumb topping. Baked to golden perfection, this classic dessert offers a perfect balance of tangy and sweet, making it a delightful treat especially during spring when rhubarb is in season.
Ingredients
Filling
- 2 cups chopped fresh rhubarb
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 unbaked 9-inch pie crust
Dutch Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold unsalted butter, cut into small cubes
Instructions
- Prepare the oven and filling: Preheat your oven to 375°F (190°C). In a large bowl, combine the chopped rhubarb, granulated sugar, flour, cinnamon, salt, vanilla extract, and egg. Mix thoroughly until the rhubarb pieces are evenly coated with the mixture to ensure even flavor distribution.
- Assemble the pie: Pour the prepared rhubarb filling into the unbaked 9-inch pie crust, spreading it out evenly to create a uniform layer.
- Make the crumb topping: In a separate bowl, mix the flour and brown sugar. Cut the cold unsalted butter into the mixture using a pastry cutter or your fingers until it forms coarse crumbs that resemble small pebbles.
- Top and bake the pie: Sprinkle the crumb topping evenly over the rhubarb filling. Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the filling is bubbly and the topping has turned a lovely golden brown color.
- Cool and serve: Once baked, remove the pie from the oven and allow it to cool completely. This resting time helps the filling to set, making it easier to slice and serve.
Notes
- For a less tart pie, increase the sugar by 1/4 cup or try using half rhubarb and half strawberries for a sweeter flavor.
- Serving the pie with a scoop of vanilla ice cream or a dollop of whipped cream enhances the dessert experience.
