Introduction
What if you could turn a sour vegetable into a sweet, cozy pie that tastes like summer in every bite? That’s the magic of Dutch Rhubarb Pie! It’s sweet, tangy, soft, and wrapped in a golden, flaky crust. If you’ve never baked with rhubarb before, this is the perfect place to start. It’s easy to make, super delicious, and great with a big scoop of vanilla ice cream. Let’s bake it together and turn rhubarb into something amazing!
Overview: What Makes Dutch Rhubarb Pie So Special?
Dutch Rhubarb Pie is a classic dessert that’s sweet, tart, and super comforting. Rhubarb has a tangy flavor that softens when baked with sugar. The pie has a soft filling and a crispy crust that bakes until golden and bubbly. It only takes 15 minutes of prep and about 50 minutes of baking, making it a great dessert even when you don’t have a lot of time. The difficulty level is easy, perfect for beginner bakers. You can use a store-bought pie crust or make one from scratch. Either way, this pie is a winner!
Essential Ingredients
Here’s what you’ll need to make your very own Dutch Rhubarb Pie
- Rhubarb: You’ll need 4 cups, chopped. Rhubarb is sour, but when cooked with sugar, it becomes soft and sweet
- Granulated Sugar: Adds sweetness and balances out the tang of the rhubarb
- All-Purpose Flour: Helps thicken the filling so it’s not too runny
- Ground Cinnamon: Adds warm flavor that pairs perfectly with rhubarb
- Butter: Dotted on top to give extra richness as it melts into the filling
- Pie Crust: You can use a store-bought one or make your own from scratch
Substitutions and Variations
- Fruit Add-ins: Mix in sliced strawberries or apples with the rhubarb for extra flavor
- Spices: Try a pinch of nutmeg or ginger instead of or along with cinnamon
- Crumb Topping: Instead of a top crust, use a brown sugar and oat crumb for a crunchy Dutch-style topping
- Gluten-Free: Use a gluten-free pie crust and gluten-free flour for a celiac-friendly version
Step-by-Step Instructions
Let’s walk through making this delicious Dutch Rhubarb Pie
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) to get it ready while you prep the pie.
Step 2: Mix the Filling
In a large bowl, combine 4 cups chopped rhubarb, 1 cup sugar, ¼ cup flour, and ½ teaspoon cinnamon. Stir it well until all the rhubarb is coated.
Step 3: Prepare the Pie Crust
Place your pie crust into a 9-inch pie pan. Press it gently into the bottom and sides of the pan.
Step 4: Fill the Pie
Pour the rhubarb mixture into the crust. Spread it out evenly. Dot the top of the filling with 1 tablespoon of butter, cut into small pieces.
Step 5: Add the Top Crust
You can use a second crust to cover the top or make a lattice crust by cutting strips and weaving them. If using a full top crust, cut a few slits in the top to let steam escape.
Step 6: Bake
Place the pie in the oven and bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
Step 7: Cool and Serve
Let the pie cool for at least 30 minutes before slicing. This helps the filling set and makes slicing easier.
Assembly: Building and Presenting the Perfect Pie
Make sure your pie crust isn’t too thick or too thin. Press it gently into the pan so it fits nicely without tearing. When you pour in the rhubarb filling, try to spread it out evenly. If you’re making a lattice top, lay down strips one way, then weave the other set through them for that pretty crisscross look. A little sprinkle of sugar on top before baking makes the crust sparkle and adds a sweet crunch. Serve the pie warm or at room temperature with a scoop of vanilla ice cream for an extra treat.
Storage and Make-Ahead Tips
Storing Leftovers
Cover leftover pie with foil or plastic wrap and store it in the fridge for up to 4 days.
Freezing
You can freeze baked rhubarb pie. Let it cool, wrap tightly, and freeze for up to 2 months. Thaw in the fridge and warm in the oven before serving.
Make-Ahead
You can make the filling a day in advance and keep it in the fridge. Assemble and bake the pie the next day for fresh results.
Recipe Variations
Try these fun ways to change up your Dutch Rhubarb Pie
- Strawberry Rhubarb Pie: Add 1 cup of sliced strawberries for a fruity mix
- Crumb-Topped Pie: Top with a mix of butter, brown sugar, flour, and oats for a crispy Dutch-style top
- Mini Rhubarb Pies: Use muffin tins to make small pies for picnics and parties
- Citrus Zest: Add orange or lemon zest to the filling for a fresh twist
- Honey Sweetened: Swap some of the sugar for honey to add a deeper flavor
Conclusion
Dutch Rhubarb Pie is the kind of dessert that feels both special and comforting. It’s simple to make, full of fruity flavor, and perfect for spring or summer days. The soft, tangy filling with a crispy crust is sure to make everyone smile. You don’t need fancy tools or baking skills — just a love for sweet, cozy desserts. Try it once and you’ll want to make it again and again. So grab some rhubarb and get baking — your new favorite pie is waiting!
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Dutch Rhubarb Pie
Description
What if you could turn a sour vegetable into a sweet, cozy pie that tastes like summer in every bite? That’s the magic of Dutch Rhubarb Pie! It’s sweet, tangy, soft, and wrapped in a golden, flaky crust. If you’ve never baked with rhubarb before, this is the perfect place to start. It’s easy to make, super delicious, and great with a big scoop of vanilla ice cream.
Ingredients
Here’s what you’ll need to make your very own Dutch Rhubarb Pie
-
Rhubarb: You’ll need 4 cups, chopped. Rhubarb is sour, but when cooked with sugar, it becomes soft and sweet
-
Granulated Sugar: Adds sweetness and balances out the tang of the rhubarb
-
All-Purpose Flour: Helps thicken the filling so it’s not too runny
-
Ground Cinnamon: Adds warm flavor that pairs perfectly with rhubarb
-
Butter: Dotted on top to give extra richness as it melts into the filling
-
Pie Crust: You can use a store-bought one or make your own from scratch
Substitutions and Variations
-
Fruit Add-ins: Mix in sliced strawberries or apples with the rhubarb for extra flavor
-
Spices: Try a pinch of nutmeg or ginger instead of or along with cinnamon
-
Crumb Topping: Instead of a top crust, use a brown sugar and oat crumb for a crunchy Dutch-style topping
-
Gluten-Free: Use a gluten-free pie crust and gluten-free flour for a celiac-friendly version
Instructions
Let’s walk through making this delicious Dutch Rhubarb Pie
Set your oven to 400°F (200°C) to get it ready while you prep the pie.
In a large bowl, combine 4 cups chopped rhubarb, 1 cup sugar, ¼ cup flour, and ½ teaspoon cinnamon. Stir it well until all the rhubarb is coated.
Place your pie crust into a 9-inch pie pan. Press it gently into the bottom and sides of the pan.
Pour the rhubarb mixture into the crust. Spread it out evenly. Dot the top of the filling with 1 tablespoon of butter, cut into small pieces.
You can use a second crust to cover the top or make a lattice crust by cutting strips and weaving them. If using a full top crust, cut a few slits in the top to let steam escape.
Place the pie in the oven and bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 30 minutes before slicing. This helps the filling set and makes slicing easier
FAQs
1. Can I use frozen rhubarb? Yes! Just thaw it and drain off any extra liquid before using.
2. Why add flour to the filling? It helps thicken the juices so the pie doesn’t turn out watery.
3. Do I have to use a top crust? No! You can use a crumb topping instead or leave it open-faced.
4. What does baking soda do in pie? This recipe doesn’t need baking soda, but baking powder helps in other pie doughs for fluffiness.
5. Can I make it dairy-free? Yes! Use plant-based butter or leave out the butter entirely.
6. Can I reduce the sugar? You can reduce the sugar to ¾ cup if you want it less sweet, but rhubarb is naturally very sour.
7. What’s the best way to serve this pie? Warm with a scoop of vanilla ice cream or whipped cream.
8. Is rhubarb safe to eat raw? The stalks are safe, but never eat the leaves — they are toxic.