Introduction
Think rhubarb is too tart for dessert? Think again! This Dutch Rhubarb Pie turns that tangy vegetable into a sweet, tender filling with a golden crust that melts in your mouth. Wondering how such a simple recipe can taste so amazing? Let’s find out why this old-fashioned pie is still winning hearts (and taste buds)!
Overview: What Makes Dutch Rhubarb Pie So Special?
Dutch Rhubarb Pie is a nostalgic favorite in many homes — and for good reason. It’s sweet, tart, buttery, and rustic. The rhubarb softens as it bakes and creates a juicy filling that pairs perfectly with a flaky pie crust.
Here’s what makes it great:
Ready in about an hour
Uses just a handful of ingredients
Perfect balance of sweet and tangy
Comforting, homemade flavor with very little work
A timeless summer dessert, especially with ice cream!
Even if you’ve never baked with rhubarb before, this pie will guide you step-by-step to pie perfection.
Essential Ingredients and Why They Matter
Let’s take a closer look at each ingredient in this delicious pie and why they matter.
Rhubarb (4 cups, chopped)
Why it matters: Rhubarb is the star! Its bold, tart flavor transforms into a soft, fruity filling when baked with sugar.
Substitutes: You can mix with strawberries for a sweeter version.
Tip: Choose fresh, firm rhubarb stalks — avoid the leaves (they’re not edible!).
Granulated Sugar (1 cup)
Why it matters: Balances rhubarb’s tartness and draws out its juices during baking.
Adjustments: Add more or less sugar depending on how tart your rhubarb is.
All-Purpose Flour (1/4 cup)
Why it matters: Thickens the fruit filling and keeps it from being too runny.
Substitutes: Cornstarch can be used if you prefer a clearer filling.
Ground Cinnamon (1/2 teaspoon)
Why it matters: Adds a warm spice that enhances rhubarb’s natural flavor.
Variations: Try nutmeg or ginger for a different twist.
Butter (1 tablespoon)
Why it matters: Adds richness and helps the filling brown and bubble.
Use real butter for the best taste.
Pie Crust (1, 9-inch)
Why it matters: A flaky, golden crust holds everything together.
Store-bought or homemade both work great.
Top Options: Use a full top crust with slits or a pretty lattice design.
Step-by-Step Instructions: How to Make Dutch Rhubarb Pie
Step 1: Preheat the Oven
Set your oven to 400°F (200°C).
Make sure it’s fully preheated before baking the pie.
Tip: A hot oven helps the crust crisp up right from the start.
Step 2: Make the Filling
In a large bowl, mix together the chopped rhubarb, sugar, flour, and cinnamon.
Stir until all the pieces are coated and the flour is absorbed.
Tip: Let it sit for 5 minutes to start releasing some juice.
Step 3: Prepare the Crust
Place your pie crust in a 9-inch pie pan.
Press it gently to fit the bottom and sides evenly.
Pour the rhubarb mixture into the crust and spread it out smoothly.
Step 4: Add Butter
Dot the top of the filling with small bits of butter.
This helps the filling stay moist and adds a creamy finish.
Step 5: Add the Top Crust
Cover with a lattice crust or a full crust with a few slits to let steam escape.
Seal the edges well by pressing them together with your fingers or a fork.
Optional: Brush the top crust with a little milk or egg wash for a golden color.
Step 6: Bake the Pie
Place the pie on a baking sheet (to catch any drips) and bake for 45 to 50 minutes.
The crust should be golden brown and the filling should bubble through the slits or lattice.
Tip: If the crust browns too fast, cover the edges with foil halfway through baking.
Step 7: Cool and Serve
Let the pie cool completely before slicing — this helps the filling set.
Serve with a scoop of vanilla ice cream for a heavenly touch.
Assembly: Tips for a Pretty Pie
Want your Dutch Rhubarb Pie to look as good as it tastes?
Try a lattice crust for a classic, country-style look.
Use a fork or your fingers to crimp the edges for a neat border.
Add a sprinkle of coarse sugar before baking for a sparkly top.
Let your pie cool completely for clean slices and better flavor.
Storage and Make-Ahead Tips
You can absolutely make this pie ahead of time!
Storage:
Store leftover pie covered at room temperature for 1 day, or refrigerate for up to 4 days.
To reheat, warm slices in the oven at 300°F for 10–15 minutes.
Make-Ahead:
Bake the full pie the night before an event and let it cool.
You can even freeze the baked pie for up to 2 months. Wrap it tightly and thaw in the fridge overnight.
Recipe Variations: Fun Twists to Try
Add Berries: Mix in 1 cup of strawberries or raspberries for extra sweetness.
Crumble Topping: Skip the top crust and sprinkle with a mix of oats, brown sugar, and butter.
Citrus Boost: Add lemon zest or orange zest for a citrusy flavor kick.
Mini Pies: Use the filling in small tart pans or muffin tins for personal pies.
Vegan Version: Use a dairy-free crust and margarine or coconut oil instead of butter.
Conclusion: Old-Fashioned Comfort in Every Bite
Dutch Rhubarb Pie is a cozy classic that brings sweet memories and warm smiles. It’s easy to make, full of flavor, and perfect for any time you want to treat yourself or someone special. Whether you’ve been baking for years or just getting started, this pie delivers every time.
Don’t forget that scoop of vanilla ice cream — it turns every slice into pure summer magic!
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Dutch Rhubarb Pie
Description
Think rhubarb is too tart for dessert? Think again! This Dutch Rhubarb Pie turns that tangy vegetable into a sweet, tender filling with a golden crust that melts in your mouth. Wondering how such a simple recipe can taste so amazing? Let’s find out why this old-fashioned pie is still winning hearts (and taste buds)!
Ingredients
Let’s take a closer look at each ingredient in this delicious pie and why they matter.
Rhubarb (4 cups, chopped)
Why it matters: Rhubarb is the star! Its bold, tart flavor transforms into a soft, fruity filling when baked with sugar.
Substitutes: You can mix with strawberries for a sweeter version.
Tip: Choose fresh, firm rhubarb stalks — avoid the leaves (they’re not edible!).
Granulated Sugar (1 cup)
Why it matters: Balances rhubarb’s tartness and draws out its juices during baking.
Adjustments: Add more or less sugar depending on how tart your rhubarb is.
All-Purpose Flour (1/4 cup)
Why it matters: Thickens the fruit filling and keeps it from being too runny.
Substitutes: Cornstarch can be used if you prefer a clearer filling.
Ground Cinnamon (1/2 teaspoon)
Why it matters: Adds a warm spice that enhances rhubarb’s natural flavor.
Variations: Try nutmeg or ginger for a different twist.
Butter (1 tablespoon)
Why it matters: Adds richness and helps the filling brown and bubble.
Use real butter for the best taste.
Pie Crust (1, 9-inch)
Why it matters: A flaky, golden crust holds everything together.
Store-bought or homemade both work great.
Top Options: Use a full top crust with slits or a pretty lattice design.
Instructions
Set your oven to 400°F (200°C).
Make sure it’s fully preheated before baking the pie.
Tip: A hot oven helps the crust crisp up right from the start.
In a large bowl, mix together the chopped rhubarb, sugar, flour, and cinnamon.
Stir until all the pieces are coated and the flour is absorbed.
Tip: Let it sit for 5 minutes to start releasing some juice.
Place your pie crust in a 9-inch pie pan.
Press it gently to fit the bottom and sides evenly.
Pour the rhubarb mixture into the crust and spread it out smoothly.
Dot the top of the filling with small bits of butter.
This helps the filling stay moist and adds a creamy finish.
Cover with a lattice crust or a full crust with a few slits to let steam escape.
Seal the edges well by pressing them together with your fingers or a fork.
Optional: Brush the top crust with a little milk or egg wash for a golden color.
Place the pie on a baking sheet (to catch any drips) and bake for 45 to 50 minutes.
The crust should be golden brown and the filling should bubble through the slits or lattice.
Tip: If the crust browns too fast, cover the edges with foil halfway through baking.
Let the pie cool completely before slicing — this helps the filling set.
Serve with a scoop of vanilla ice cream for a heavenly touch.
FAQs: Your Dutch Rhubarb Pie Questions Answered
Is rhubarb safe to eat?
Yes, but only the stalks! The leaves are toxic and should be thrown away.
Can I use frozen rhubarb?
Absolutely! Just thaw and drain it before using, and you may need to reduce the sugar slightly.
Why is my filling runny?
The pie may have been sliced too soon. Let it cool fully to help the filling set. Also, don’t skip the flour — it helps thicken everything.
Do I need to peel rhubarb?
Nope! Just rinse and chop. The skin is thin and softens beautifully when baked.
Can I freeze the pie?
Yes! Bake it first, let it cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months.
What’s the best way to reheat it?
Use a low oven (about 300°F) to gently warm the pie. You can also microwave slices, but the crust may soften.
