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
Scale
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.
