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.
