Dutch Rhubarb Pie

A Sweet-Tart Dessert with Crumbly Topping Perfection

Introduction

Rhubarb lovers, this one’s for you!
This Dutch Rhubarb Pie combines fresh chopped rhubarb, warm cinnamon, and a sweet, golden crumb topping in a flaky pie crust. It’s a simple yet impressive dessert that shines during spring and early summer when rhubarb is in season.

Whether you’re new to baking with rhubarb or looking for a nostalgic classic, this recipe is a delicious way to enjoy this vibrant, tangy stalk!

Ingredients

For the Rhubarb Filling:

• 4 cups rhubarb, chopped

• 1 cup granulated sugar

• 1/4 cup all-purpose flour

• 1/2 teaspoon ground cinnamon

For the Crumb Topping:

• 1/2 cup brown sugar

• 1/2 cup all-purpose flour

• 1/4 cup cold butter, cut into cubes

• 1/2 teaspoon cinnamon (optional, for extra flavor)

For the Pie:

• 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

Step 1: Preheat & Prepare

• Preheat oven to 375°F (190°C).

• Place the unbaked pie crust in a 9-inch pie dish.

Step 2: Mix the Filling

• In a large bowl, toss together the chopped rhubarb, granulated sugar, flour, and cinnamon.

• Pour the rhubarb mixture evenly into the pie crust.

Step 3: Make the Crumb Topping

• In a medium bowl, combine brown sugar, flour, and cinnamon.

• Cut in the butter using a pastry cutter or your fingers until crumbly.

• Sprinkle the topping over the rhubarb filling.

Step 4: Bake

• Bake the pie for 45–50 minutes, or until the filling is bubbly and the top is golden brown.

• Let it cool before slicing to allow the filling to set.

Tips for Success

• Use fresh, crisp rhubarb for best results – avoid overly soft stalks.

• Cover edges of the crust with foil if they begin to brown too quickly.

• Serve with a scoop of vanilla ice cream or whipped cream for a decadent finish!

Final Thoughts

This Dutch Rhubarb Pie is the ultimate balance of sweet, tart, and buttery crumble. It’s a nostalgic treat perfect for springtime gatherings, weekend baking, or just because you love rhubarb!