When I was a young teacher in a small town up north, I lived in a rented house behind an elderly Dutch widow named Mrs. DeVries. She tended the most beautiful backyard garden I had ever seen—neatly pruned lilac bushes, a row of tall tulips, and a patch of rhubarb so big and wild it looked like it might take over the whole neighborhood. Every spring, she’d hand me a bundle of rhubarb stalks tied together with twine, her eyes twinkling as she warned, “Don’t eat the leaves, dear.”
I didn’t grow up with rhubarb, so I had no idea what to do with it. But one afternoon, I knocked on her door with a pie tin in hand and asked her to teach me. We stood together in her narrow kitchen while she showed me how to make her mother’s Dutch rhubarb pie—no lattice top, just a golden brown, crumbly streusel that bubbled with tangy, pink filling underneath.
Years later, when I retired and moved to the countryside, I planted my own rhubarb patch in honor of her. And now every spring, when the stalks are thick and ruby-red, I make this pie. It’s tart, sweet, buttery, and reminds me that even the simplest recipes can hold entire lifetimes inside them.
Short Description
This Dutch Rhubarb Pie features a flaky crust filled with tender, sweet-tart rhubarb and topped with a buttery brown sugar crumble. It’s an old-fashioned favorite that’s easy to make and bursting with bright, springtime flavor.
Key Ingredients
For the Filling:
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 9-inch unbaked pie crust
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup cold butter
Tools Needed
- 9-inch pie pan
- Mixing bowls (one large, one medium)
- Pastry cutter or two forks
- Measuring cups and spoons
- Cooling rack
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This high temperature helps set the filling quickly and gives the crumble topping a lovely golden finish.
Step 2: Mix the Filling
In a large bowl, toss together chopped rhubarb, granulated sugar, 1/4 cup flour, cinnamon, and salt. Mix until the rhubarb is evenly coated and the sugar starts to draw out a bit of moisture. This combination will create a filling that’s both juicy and thick enough to hold together once baked.
Step 3: Assemble the Base
Place your unbaked pie crust into a 9-inch pie pan. Trim and crimp the edges if desired. Pour the rhubarb mixture into the crust and spread it out evenly.
Step 4: Make the Crumb Topping
In a medium bowl, combine 1/2 cup flour and brown sugar. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. If it’s too dry, add a teaspoon more butter; if too wet, a teaspoon more flour.
Step 5: Top and Bake
Sprinkle the crumb topping evenly over the rhubarb filling. Bake for 35–40 minutes, or until the topping is golden brown and the filling is bubbling at the edges. Keep an eye on the pie after 30 minutes—if the top is browning too fast, lightly cover it with foil.
Step 6: Cool and Serve
Let the pie cool completely on a rack—this helps the filling set and keeps the crust crisp. Serve at room temperature or slightly chilled.
Why You’ll Love This Recipe
– Sweet and tart balance from fresh rhubarb
– Buttery, crisp crumble topping
– No top crust to fuss with
– Easy to make with just a handful of ingredients
– A great way to use seasonal produce
– Perfect for spring brunches or light desserts
Mistakes to Avoid & Solutions
Mistake: Using underripe or overly stringy rhubarb
Solution: Choose firm, vibrant red stalks. Avoid stalks that are too green or fibrous. If they’re stringy, peel away the outer layer with a paring knife.
Mistake: Filling too runny or soggy
Solution: Be sure to mix the filling well with the flour and sugar. Let the pie cool completely before cutting so the juices can set.
Mistake: Burnt topping but raw filling
Solution: Check the pie after 30 minutes. If the topping is too brown but the filling isn’t bubbling yet, tent with foil and bake for 5–10 more minutes.
Mistake: Crumb topping too clumpy or too fine
Solution: Cold butter is key—don’t melt it. Mix just until the crumbs hold together when squeezed but still crumble apart easily.
Mistake: Pie crust shrinking or puffing up
Solution: Keep the crust chilled until you’re ready to fill it. Prick the bottom lightly with a fork if using a store-bought shell.
Serving and Pairing Suggestions
This pie is best served:
– With a scoop of vanilla ice cream or a dollop of whipped cream
– Alongside fresh strawberries or a berry compote
– At a springtime brunch buffet with quiche and fruit salad
– As a light dessert after a roast chicken dinner
– With a hot cup of coffee or a glass of chilled Riesling
Storage and Reheating Tips
Refrigerate: Store leftovers covered in the fridge for up to 4 days.
Freeze: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight.
Reheat: Warm slices in a 300°F oven for 10 minutes or microwave for 30 seconds. Add a scoop of ice cream after reheating, not before!
FAQs
1. Can I use frozen rhubarb?
Yes, but thaw and drain it well before using. Frozen rhubarb can release excess liquid, so consider adding an extra tablespoon of flour to the filling.
2. Can I make this pie ahead of time?
Absolutely. Bake it a day ahead and refrigerate once it cools. It slices better the next day and tastes just as good.
3. My pie turned out too tart. What can I do next time?
Rhubarb can vary in tartness. Try mixing in 1/4 cup of strawberries or adding 2 more tablespoons of sugar to balance the flavor.
4. Can I use a store-bought pie crust?
Yes, store-bought crusts work fine here. Just make sure it’s a 9-inch crust and not frozen solid when you fill it.
5. What’s the best way to transport this pie?
Let it cool completely, then place it in a pie carrier or wrap it in foil. It travels well once fully set and won’t spill.
Tips & Tricks
Use cold butter for the topping to keep it crumbly, not greasy.
If you want a brighter color, choose deep red stalks—green rhubarb works but won’t be as visually striking.
Let the pie rest at room temperature for at least 2 hours before slicing.
Want more texture? Add 1/4 cup chopped walnuts or oats to the topping.
Always taste your rhubarb before baking. If it’s especially tart, adjust the sugar to suit your palate.
Recipe Variations
Strawberry Rhubarb Dutch Pie
Swap 1 cup of rhubarb for 1 cup of chopped strawberries. Reduce sugar to 3/4 cup to prevent it from being too sweet. Bake as directed.
Gluten-Free Version
Use a gluten-free pie crust and substitute both flours with a 1:1 gluten-free flour blend. Make sure your oats (if using in the topping) are certified gluten-free.
Citrus-Infused Twist
Add 1 tsp orange zest to the filling and 1/2 tsp to the crumb topping. The citrus notes elevate the tart rhubarb beautifully.
Spiced Autumn Variation
Mix 1/8 tsp nutmeg and 1/4 tsp ground ginger into the filling. This turns the pie into a cozy fall dessert.
Rhubarb Crumble Bars
Skip the pie crust and press half the crumb mixture into a lined 8×8 pan. Add the rhubarb filling, then top with the rest of the crumbs. Bake at 375°F for 35 minutes.
Final Thoughts
Every time I pull this Dutch Rhubarb Pie from the oven, I’m reminded of the soft rhythm of spring. The quiet hours spent weeding garden beds, the faint smell of earth warming underfoot, and the neighborly kindness that seems to bloom with the tulips. This recipe isn’t just about rhubarb—it’s about simplicity, about passing along traditions with your hands and your heart.
Whether it’s your first time baking with rhubarb or your fiftieth, this pie welcomes you in. Its gentle sweetness, crumbly top, and bright flavor feel both nostalgic and new. I hope you’ll give it a place on your table and maybe, in time, a place in your story too.
Dutch Rhubarb Pie
Print ThisIngredients
- For the Filling:
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 9-inch unbaked pie crust
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup cold butter
Instructions
Step 1: Preheat the Oven
Preheat to 400°F (200°C) to help set the filling and brown the topping.
Step 2: Mix the Filling
Combine chopped rhubarb, sugar, 1/4 cup flour, cinnamon, and salt in a large bowl. Mix until well coated.
Step 3: Assemble the Base
Line a 9-inch pie pan with the crust. Fill with the rhubarb mixture and spread evenly.
Step 4: Make the Crumb Topping
Mix 1/2 cup flour and brown sugar. Cut in cold butter until crumbly. Adjust texture with a bit more flour or butter as needed.
Step 5: Top and Bake
Sprinkle the crumb topping over the filling. Bake for 35–40 minutes until golden and bubbly. Tent with foil if browning too quickly.
Step 6: Cool and Serve
Cool completely on a rack to let the filling set. Serve at room temp or chilled.
