If you’re craving a dessert that perfectly balances tangy and sweet with a comforting crumbly top, you’ve come to the right place. This Dutch Rhubarb Pie Recipe delivers a deliciously vibrant filling made from fresh rhubarb, enriched with warm cinnamon and vanilla, then crowned with a buttery oat topping that bakes to golden perfection. It’s a nostalgic treat that feels like sunshine on a plate, ideal for spring or any time you want a fresh, cozy dessert that truly satisfies.
Ingredients You’ll Need
Gathering simple ingredients is the key to this pie’s magic, and each one plays a vital role. Fresh rhubarb brings its bright tartness, the sugars balance that acidity, and the crumb topping gives just the right amount of crunch and buttery goodness.
- Unbaked 9-inch pie crust: A sturdy base that holds all the filling and topping beautifully without sogginess.
- 4 cups fresh rhubarb, sliced into ½-inch pieces: The star of the show, providing refreshing tartness and great texture.
- 1 cup granulated sugar: Adds essential sweetness to counterbalance rhubarb’s natural tartness.
- 3 tablespoons cornstarch: Thickens the filling so it’s luscious and not runny.
- 1 teaspoon vanilla extract: Infuses warmth and a subtle depth of flavor to the filling.
- ¼ teaspoon salt: Enhances all the flavors, making every bite pop.
- ½ teaspoon ground cinnamon: Provides a gentle spice that complements rhubarb perfectly.
- ¾ cup all-purpose flour (for topping): The base of the crumble topping, giving structure and softness.
- ½ cup brown sugar, packed (for topping): Brings caramel notes that contrast beautifully with the tangy rhubarb.
- ½ cup unsalted butter, cold and cubed (for topping): Creates a rich, buttery crumble when baked.
- ½ cup rolled oats (for topping): Adds a lovely nuttiness and texture to the topping.
How to Make Dutch Rhubarb Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 375°F to ensure an even bake. Place the unbaked 9-inch pie crust into your pie dish, making sure it fits snugly. This crust will cradle the vibrant filling and crumbly topping, so take a moment to press it evenly along the edges.
Step 2: Mix the Rhubarb Filling
In a large bowl, combine the sliced rhubarb with granulated sugar, cornstarch, vanilla extract, salt, and cinnamon. Stir gently but thoroughly until every piece of rhubarb is coated in this flavorful mixture. This ensures the filling will be both sweet and thickened, bursting with warm spice notes.
Step 3: Assemble the Filling in the Crust
Pour your luscious rhubarb filling carefully into the prepared pie crust, spreading it evenly so each slice will have the perfect amount of tangy fruit. This is where the crust starts working its magic, holding in all the juices while baking.
Step 4: Prepare the Crumb Topping
In a separate bowl, mix together the flour, brown sugar, and rolled oats. Now, cut in the cold, cubed butter with a pastry cutter or your fingers. The goal is to create coarse crumbs that will bake into a crisp, buttery topping, perfectly contrasting the soft filling beneath.
Step 5: Add Topping and Bake
Sprinkle the crumb topping evenly over the rhubarb mixture, covering the entire surface. Place the pie on a baking sheet to catch any bubbling juices, then bake for 45 to 50 minutes until the topping is beautifully golden brown and the filling bubbles enticingly around the edges.
Step 6: Let It Cool
Patience pays off with this pie. Allow it to cool for at least two hours before slicing to ensure the filling sets properly. This step guarantees perfect slices that hold together, ready for sharing and savoring.
How to Serve Dutch Rhubarb Pie Recipe
Garnishes
A scoop of vanilla ice cream is a classic and heavenly companion to this pie, melting into that warm crumb topping. Alternatively, dollops of lightly whipped cream add a fluffy, creamy balance to the rhubarb’s tartness. Fresh mint leaves can also provide a fresh, aromatic twist if you want a pop of green.
Side Dishes
This pie holds its own as a dessert, but pairing it with a simple cup of coffee or a mild tea enhances the flavors beautifully. If you’re serving a light meal before, consider a refreshing green salad with citrus vinaigrette to keep the meal bright and balanced.
Creative Ways to Present
For gatherings, consider serving individual mini Dutch Rhubarb Pies in ramekins with the same crumb topping. You might also layer the filling and crumble in a clear glass trifle dish for a striking presentation that invites everyone to dig in. Either way, the rustic charm of this pie shines through.
Make Ahead and Storage
Storing Leftovers
Cover the pie tightly with plastic wrap or foil and store it in the refrigerator. It stays fresh for up to three days, making it an excellent make-ahead dessert for busy weekends or unexpected guests.
Freezing
You can freeze the fully baked pie covered well in foil for up to two months. Thaw it overnight in the fridge and gently reheat it in the oven to regain its freshly baked texture.
Reheating
To enjoy leftovers warm, reheat individual slices in a toaster oven or conventional oven at 325°F for 10 to 15 minutes. This maintains the crisp crumb topping and warms the filling without making the crust soggy.
FAQs
Can I use frozen rhubarb in this Dutch Rhubarb Pie Recipe?
Yes, you can use frozen rhubarb but be sure to thaw and drain any excess liquid before mixing it with the other filling ingredients. This helps prevent the pie from becoming too watery.
What can I substitute for cornstarch?
If you don’t have cornstarch, you can use tapioca starch or arrowroot powder in equal amounts. Both act as thickening agents and work well to create that perfect filling consistency.
Can I make my own pie crust for this recipe?
Absolutely! A homemade pie crust adds a wonderful personal touch. Whether you prefer flaky, buttery crust or a whole wheat version, just make sure it’s rolled out to fit a 9-inch pie dish.
How do I prevent the topping from burning?
If the crumb topping starts browning too quickly, loosely tent the pie with foil during the last 10 minutes of baking. This protects the topping while allowing the filling to cook through perfectly.
Is Dutch Rhubarb Pie suitable for vegetarians?
Yes, this pie is completely vegetarian. It features no animal-based gelatin or meat products, focusing on wholesome, plant-based ingredients with dairy for richness.
Final Thoughts
There’s something truly special about baking and sharing this Dutch Rhubarb Pie Recipe with friends and family. It’s a beautiful celebration of fresh rhubarb’s tangy charm combined with a sweet, crunchy topping that everyone will love. I can’t wait for you to try it out and make it part of your own dessert traditions. Happy baking!
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Dutch Rhubarb Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
- Diet: Vegetarian
Description
This Dutch Rhubarb Pie is a delightful spring dessert featuring a tart rhubarb filling topped with a buttery, crumbly oat topping baked to golden perfection. Perfectly balanced with cinnamon and vanilla, this pie offers a comforting yet refreshing treat that’s great served with vanilla ice cream or whipped cream.
Ingredients
Pie Crust & Filling
- 1 unbaked 9-inch pie crust
- 4 cups fresh rhubarb, sliced into ½-inch pieces
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ cup unsalted butter, cold and cubed
- ½ cup rolled oats
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare the pie crust by placing it into a 9-inch pie dish. Set it aside while you prepare the filling.
- Prepare Filling: In a large bowl, combine the sliced rhubarb, granulated sugar, cornstarch, vanilla extract, salt, and ground cinnamon. Stir thoroughly to ensure that all the rhubarb pieces are evenly coated with the mixture.
- Assemble Pie: Pour the rhubarb filling evenly into the prepared pie crust, spreading it out to cover the base uniformly.
- Make Topping: In a separate mixing bowl, blend together the all-purpose flour, brown sugar, and rolled oats. Add the cold, cubed unsalted butter, and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add Topping: Evenly sprinkle the crumbly oat topping over the rhubarb filling, covering it completely to form a generous layer.
- Bake: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45 to 50 minutes. Bake until the topping turns a golden brown and the filling is bubbly.
- Cool: Once baked, allow the pie to cool for at least 2 hours to let the filling set before slicing and serving.
Notes
- If the topping starts browning too quickly during baking, loosely cover the pie with foil for the last 10 minutes to prevent burning.
- This pie pairs wonderfully with vanilla ice cream or a dollop of whipped cream to complement the tartness of the rhubarb.
