Name: Dutch Rhubarb Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Dutch-American
Ingredients: 2 cups fresh rhubarb, chopped into ½-inch pieces; 1 cup granulated sugar; ¼ cup all-purpose flour; 1 egg, lightly beaten; 1 teaspoon vanilla extract; 1 (9-inch) unbaked pie crust; ½ cup all-purpose flour; ⅓ cup brown sugar; ¼ cup cold unsalted butter, cubed; ¼ teaspoon cinnamon; Pinch of salt

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There’s something truly magical about Dutch Rhubarb Pie: a charming combination of tart, juicy rhubarb nestled in a tender crust and crowned with a golden, buttery streusel. This classic dessert sweetly bridges the gap between old-fashioned comfort and impressive, bakery-worthy showstopper. Whether you’re a lifelong rhubarb lover or a curious newcomer, Dutch Rhubarb Pie is a celebration of spring’s brightest flavors, easy enough for a weeknight treat and special enough for your next gathering.

Ingredients You’ll Need

Making Dutch Rhubarb Pie is all about celebrating simple, fresh ingredients that work together to create something truly memorable. Each component has a purpose, from the sharp tang of rhubarb to the crisp crumble of the streusel—so gather these essentials for a pie that’s as beautiful as it is delicious.

Fresh rhubarb (2 cups, chopped): The star of the show—vivid pink and delightfully tart, rhubarb brings a unique zing and juicy texture to every bite.
Granulated sugar (1 cup): Balances the tartness of the rhubarb and gives the filling just the right amount of sweetness.
All-purpose flour (¼ cup, plus ½ cup for streusel): Thickens the filling and forms the base of a perfectly crumbly streusel topping.
Egg (1, lightly beaten): Binds the filling ingredients for a custardy, sliceable texture.
Vanilla extract (1 teaspoon): Adds warmth and depth, enhancing the natural flavors of the fruit.
Unbaked pie crust (9-inch): Provides a flaky, buttery base—use homemade or good-quality store-bought for best results.
Brown sugar (⅓ cup, for streusel): Brings a caramel-like richness and extra crunch to the topping.
Cold unsalted butter (¼ cup, cubed, for streusel): The secret to a perfect crumbly streusel—keep it cold for the best texture.
Cinnamon (¼ teaspoon, for streusel): Infuses the pie with a gentle spice that pairs beautifully with rhubarb.
Pinch of salt (for streusel): Just enough to balance the sweetness and enhance all the other flavors.

How to Make Dutch Rhubarb Pie

Step 1: Prepare the Filling

Start by tossing your chopped rhubarb with sugar, flour, a lightly beaten egg, and vanilla extract in a large bowl. This quick step ensures the rhubarb gets evenly coated, allowing the sugar and flour to work their magic—softening and sweetening the fruit while thickening the juices as the pie bakes.

Step 2: Assemble the Pie Base

Roll out your unbaked 9-inch pie crust and gently press it into your pie plate, making sure it reaches the edges and sits snugly. Pour in the rhubarb filling and use a spatula to smooth it into an even layer, so every slice will have a perfect balance of fruit and custard.

Step 3: Make the Streusel Topping

In a separate bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and work it in using a pastry cutter or your fingers until the mixture forms coarse, buttery crumbs. This rustic topping is what sets Dutch Rhubarb Pie apart—it bakes into a crunchy, golden blanket over the tangy filling.

Step 4: Top and Bake

Sprinkle the streusel generously over the rhubarb filling, covering every nook and cranny. Slide the pie into a preheated 375°F oven and bake for 45 to 50 minutes, until the topping is golden brown and the filling is bubbling. If the crust edges brown too quickly, simply cover them with foil halfway through baking.

Step 5: Cool and Slice

Once your Dutch Rhubarb Pie is out of the oven, let it cool completely on a wire rack. This step is key—the filling will set up nicely, so your slices hold together beautifully. The aroma alone will test your patience, but the reward is worth it!

How to Serve Dutch Rhubarb Pie

Garnishes

A slice of Dutch Rhubarb Pie is pretty perfect on its own, but a generous dollop of whipped cream or a scoop of creamy vanilla ice cream takes it over the top. For an extra flourish, sprinkle on a bit of powdered sugar or a few curls of lemon zest—these little touches make every serving feel like a celebration.

Side Dishes

This pie shines as the star of any dessert spread, but it’s also wonderful alongside a fresh fruit salad or a cup of strong coffee. For a spring brunch, try pairing it with light, savory quiche or a platter of crisp, buttery shortbread cookies for contrast.

Creative Ways to Present

If you’re hosting, consider baking the Dutch Rhubarb Pie in mini tart pans for individual servings, or slice it into petite bars for a casual, hand-held treat. Dress up your dessert plates with edible flowers, a drizzle of rhubarb syrup, or a sprinkle of toasted almonds for extra elegance.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover Dutch Rhubarb Pie tightly with plastic wrap or foil and store it in the refrigerator. The pie will stay fresh for up to three days, and the flavors will deepen as it sits—making your next-day slice even more delicious.

Freezing

Dutch Rhubarb Pie freezes beautifully. Wrap individual slices or the whole pie securely in plastic wrap and then foil. Store in the freezer for up to three months. When you’re craving a taste of spring, just thaw overnight in the fridge.

Reheating

To enjoy your Dutch Rhubarb Pie warm, pop slices into a 300°F oven for about 10 minutes, or microwave briefly until just heated through. This brings out the pie’s comforting aroma and restores the crispness of the streusel topping.

FAQs

Can I use frozen rhubarb for Dutch Rhubarb Pie?

Absolutely! Frozen rhubarb works well—just thaw and drain any excess liquid before mixing it into your filling, so your pie doesn’t become soggy.

What if I don’t have a pastry cutter for the streusel?

No worries! You can use your fingers to rub the butter into the dry ingredients, or two forks to cut it in. The goal is a crumbly, sandy texture that bakes up crisp and golden.

How do I prevent a soggy bottom crust?

Pre-baking (or “blind baking”) the crust isn’t required for this recipe, but you can lightly brush the crust with beaten egg white before filling it to create a moisture barrier. Also, be sure to let the pie cool completely before slicing.

Can I add other fruits to Dutch Rhubarb Pie?

Definitely! Strawberries are a classic addition, but blueberries or apples also pair beautifully with rhubarb. Just keep the total fruit amount around two cups for best results.

Is this pie very tart?

Dutch Rhubarb Pie has a lovely balance of tart and sweet. The sugar and streusel topping mellow the rhubarb’s natural sharpness, but if you prefer a sweeter pie, feel free to add an extra couple tablespoons of sugar to the filling.

Final Thoughts

If you’re looking for a dessert that captures the heart of spring and brings a little joy to your table, Dutch Rhubarb Pie is the one to try. It’s comforting, just the right amount of tangy, and irresistibly crumbly on top—so gather your ingredients, share a slice with friends, and make some delicious memories!

Dutch Rhubarb Pie Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

A classic Dutch Rhubarb Pie featuring a tangy rhubarb filling topped with a crunchy cinnamon streusel. This easy-to-make dessert balances sweetness and tartness perfectly, making it an ideal treat for spring and early summer.

Ingredients

Scale

Filling

2 cups fresh rhubarb, chopped into ½-inch pieces
1 cup granulated sugar
¼ cup all-purpose flour
1 egg, lightly beaten
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust

Streusel Topping

½ cup all-purpose flour
⅓ cup brown sugar
¼ cup cold unsalted butter, cubed
¼ teaspoon cinnamon
Pinch of salt

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is fully heated when the pie is ready to bake.
Prepare Filling: In a large bowl, combine the chopped rhubarb with granulated sugar, ¼ cup flour, beaten egg, and vanilla extract. Toss gently until all pieces are evenly coated with the mixture.
Assemble Pie: Pour the rhubarb filling into the unbaked pie crust and smooth out the top to create an even layer.
Make Streusel Topping: In a separate bowl, mix ½ cup flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add Topping: Sprinkle the streusel mixture evenly over the rhubarb filling, covering it completely.
Bake: Place the pie in the preheated oven and bake for 45–50 minutes, or until the streusel topping is golden brown and the filling is bubbly.
Cool: Remove the pie from the oven and let it cool completely before slicing. This allows the filling to set properly.

Notes

If the edges of the pie crust brown too quickly during baking, cover them with foil halfway through to prevent burning.
For an extra special touch, serve slices with whipped cream or vanilla ice cream.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Dutch-American