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
Scale
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.
