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Dutch Rhubarb Pie

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A classic Dutch treat, this rhubarb pie combines a sweet and tart filling with a buttery, crumbly topping. It’s the perfect dessert to enjoy in the spring and early summer when rhubarb is in season. The balance of sweet and sour, combined with the crunchy streusel topping, makes this pie irresistible.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • Pinch of salt
  • 4 cups fresh rhubarb, cut into ½-inch pieces
  • 1 ¼ cups (250g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon (optional)
  • ½ cup (65g) all-purpose flour
  • ½ cup (50g) rolled oats
  • 1/3 cup (65g) granulated sugar
  • ½ tsp ground cinnamon
  • ¼ cup (60g) unsalted butter, melted

Instructions

  1. In a food processor, combine flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
  2. Add the egg and pulse until the dough just begins to come together. If the dough is too dry, add a tablespoon of cold water at a time until it forms.
  3. Turn the dough out onto a floured surface, knead it a couple of times, and form it into a disc.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
  5. In a large bowl, mix the rhubarb with sugar, cornstarch, vanilla extract, and cinnamon. Toss everything together to combine and set aside to allow the rhubarb to release its juices.
  6. In a medium bowl, combine flour, oats, sugar, and cinnamon.
  7. Add the melted butter and stir until the mixture becomes crumbly.
  8. Preheat the oven to 375°F (190°C).
  9. On a lightly floured surface, roll out the chilled pie dough to fit a 9-inch pie dish. Place the dough in the pie dish and trim any excess.
  10. Pour the rhubarb filling into the prepared crust, spreading it evenly.
  11. Sprinkle the streusel topping generously over the rhubarb filling.
  12. Place the pie on the middle rack of the oven and bake for 45–50 minutes, or until the crust is golden and the filling is bubbly.
  13. If the crust edges begin to brown too quickly, cover them with aluminum foil.
  14. Allow the pie to cool completely on a wire rack before serving to let the filling set.
  15. Serve with whipped cream or vanilla ice cream for an extra treat.

Notes

  • If fresh rhubarb isn’t available, you can substitute frozen rhubarb, but make sure to thaw and drain it well.
  • If you prefer a sweeter pie, increase the sugar in the filling by ¼ cup.
  • This pie is best enjoyed the same day or within 2 days for the best texture.

Nutrition

Find it online: https://easyfoodflash.com/dutch-rhubarb-pie/