Dutch Rhubarb Pie

🍰 Dutch Rhubarb Pie

🥧 Ingredients

For the filling:

• 4 cups rhubarb, chopped into ½-inch pieces (fresh or frozen, thawed and drained)

• 1 cup granulated sugar

• 2 tablespoons all-purpose flour

• 1/4 teaspoon cinnamon (optional)

• 1 teaspoon vanilla extract

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

For the Dutch crumb topping:

• 1/2 cup unsalted butter (cold and cubed)

• 3/4 cup all-purpose flour

• 1/3 cup brown sugar

• 1/4 cup granulated sugar

• 1/2 teaspoon cinnamon

• Pinch of salt

🧑‍🍳 Instructions

1. Preheat oven to 400°F (200°C).

2. Prepare the filling:

   • In a large bowl, combine chopped rhubarb, sugar, flour, cinnamon (if using), and vanilla extract. Stir until rhubarb is well coated.

3. Prepare the crumb topping:

   • In another bowl, mix flour, brown sugar, granulated sugar, cinnamon, and salt.

   • Cut in the butter using a pastry blender, fork, or your fingers until the mixture resembles coarse crumbs.

4. Assemble the pie:

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

   • Pour the rhubarb mixture into the crust and spread evenly.

   • Sprinkle the crumb topping evenly over the rhubarb filling.

5. Bake:

   • Bake at 400°F (200°C) for 15 minutes.

   • Reduce heat to 350°F (175°C) and bake for an additional 35–40 minutes, or until topping is golden brown and filling is bubbly.

   • If the edges of the crust brown too quickly, cover them with foil or a pie shield.

6. Cool:

   • Let the pie cool completely to allow the filling to set (2–3 hours).

🧁 Serving Suggestions

• Serve at room temperature or slightly warm.

• Delicious with a scoop of vanilla ice cream or a dollop of whipped cream.