Dutch Rhubarb Pie

Ever since I started baking, rhubarb has held a special place in my heart. I still remember the first time I picked fresh rhubarb from a neighbor’s garden—it was vibrant, tart, and completely unfamiliar. But once I transformed it into this Dutch Rhubarb Pie, I was hooked. This recipe has become a seasonal tradition in my kitchen, especially in spring when rhubarb is in abundance. The rustic nature of this pie, with its crumbly, buttery crust and juicy tangy-sweet filling, makes it feel both nostalgic and fresh every time.

Why You’ll Love This Recipe

This Dutch Rhubarb Pie is not only comforting but also incredibly satisfying. The crust is buttery and tender, almost like a soft cookie, which beautifully complements the bright and slightly tart rhubarb. A pinch of cinnamon adds warmth without overpowering the fruit. If you’re someone who enjoys texture, the optional sliced almonds give a gentle crunch that elevates every bite. Whether you’re sharing it at a spring gathering or just baking for a quiet weekend, this pie brings a little joy to any table.

Versatile

One of the things I love most about this recipe is how flexible it is. Want to use a mix of fruits like strawberries or apples with the rhubarb? Go for it. Don’t have almonds? You can leave them out or swap in crushed sunflower seeds for a nut-free twist. The base is simple enough to support all kinds of creative changes while still tasting great.

Budget-Friendly

This pie uses everyday ingredients you likely already have in your pantry. Flour, sugar, cinnamon, butter—nothing fancy or hard to find. Rhubarb is seasonal but usually inexpensive when in season, and because the recipe doesn’t rely on a long list of add-ons, it stays affordable. You don’t need expensive tools or complicated techniques—just a pie dish, a bowl, and your hands.

Ingredients for Recipe

For the crust:

• 1½ cups all-purpose flour

• ½ cup granulated sugar

• ½ cup unsalted butter, chilled and cubed

• 1 egg yolk

For the filling:

• 2 cups fresh rhubarb, chopped

• ¼ cup brown sugar

• 1 tsp cinnamon

• ¼ cup sliced almonds (optional)

  How to Make This Recipe

  Creating this Dutch Rhubarb Pie is one of those baking experiences that feels both simple and rewarding. I often make it on quiet mornings when I want to bake something beautiful without too much fuss. The process is straightforward, but the results are always impressive. The rich, golden crust and the tender rhubarb filling come together to make a pie that’s as satisfying to make as it is to eat.

  Step-by-Step Instructions for Making

  First, I always begin by preheating the oven to 375°F (190°C). It’s a small step, but getting the oven hot and ready ensures the crust bakes evenly from the start.

  Next, I prepare the crust. In a large mixing bowl, I combine the all-purpose flour and granulated sugar. Then I add the chilled, cubed butter. Using my fingers or a pastry cutter, I gently work the butter into the flour until the mixture starts to look like coarse crumbs. The key here is not to overmix—those little bits of butter are what give the crust its tender, crumbly texture.

  After that, I mix in the egg yolk. I knead the dough just until it comes together. If it’s a bit dry, I sometimes add a teaspoon of cold water, but usually, the yolk is enough to bind it. Once the dough forms, I press it directly into a greased 9-inch pie dish. I make sure to cover the base and sides evenly, pressing gently with my fingers. A few quick pricks with a fork on the bottom help prevent bubbling.

  Now it’s time for the pre-bake. I place the pie crust into the oven and bake it for 15 minutes, just until it’s lightly golden. This step ensures the base stays firm even after the filling is added.

  While the crust is baking, I prepare the filling. In another bowl, I toss the chopped rhubarb with brown sugar and cinnamon. I let it sit for 5–10 minutes so the rhubarb can release some of its juices. This resting time is important—it softens the rhubarb slightly and enhances the flavor.

  Once the crust is pre-baked, I spoon the rhubarb mixture over the base and spread it evenly. If I’m using sliced almonds, I sprinkle them over the top now. Then the pie goes back into the oven for another 25–30 minutes, or until the rhubarb is bubbling and the top turns golden brown.

  I let the pie cool slightly before slicing. This helps the filling set and makes it easier to serve clean slices. You can enjoy it warm, but I find it just as delicious at room temperature.

  Quick and Easy

  This recipe doesn’t require a rolling pin or fancy techniques. The crust is pressed into the pan, the filling is mixed in one bowl, and the baking is done in two short stages. It’s fast enough for a weeknight bake but special enough for guests.

  Customizable

  While I love the simplicity of rhubarb, you can easily mix in fruits like strawberries or raspberries. Want it sweeter? Add a touch more brown sugar. Prefer extra spice? A pinch of nutmeg or cardamom works beautifully. The base recipe supports your personal twists.

  Crowd-Pleasing

  This pie always gets compliments. Its bright, tangy flavor stands out, and the rustic crust is a comforting touch. Whether I serve it with a scoop of vanilla ice cream or just a dusting of powdered sugar, it never lasts long on the table.

  FAQs

  Can I use frozen rhubarb instead of fresh?
  Yes, you can. Just make sure to thaw it completely and drain any excess liquid before using. This helps prevent the filling from becoming too watery.

  Can I make the crust ahead of time?
  Absolutely. You can prepare and press the dough into the pie dish, then cover and refrigerate it for up to 24 hours before baking. Just be sure to let it sit at room temperature for 10 minutes before pre-baking.

  What can I use instead of almonds?
  If you’re avoiding nuts, try sunflower seeds or simply omit the topping. The pie still tastes amazing without them.

  Is it possible to make this pie gluten-free?
  Yes, just substitute a gluten-free all-purpose flour blend in the crust. Make sure it’s a 1:1 replacement and check that it’s suited for baking.

  How do I store leftovers?
  Cover the pie with foil or plastic wrap and keep it in the refrigerator. It will stay fresh for up to 3 days. You can also reheat slices in the oven to restore crispness.

  Can I freeze the pie?
  Yes, you can freeze the baked pie. Let it cool completely, then wrap tightly and freeze for up to one month. Thaw overnight in the fridge and warm it in the oven before serving.

  Print

  

  Dutch Rhubarb Pie

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  Print Recipe

  Pin Recipe

  This rustic Dutch Rhubarb Pie pairs a buttery, tender crust with a tangy-sweet rhubarb filling and a hint of cinnamon. Finished with optional sliced almonds for extra crunch, it’s the perfect dessert for springtime or any cozy weekend gathering.

  • Total Time: 50 minutes
  • Yield: 1 pie (serves 8) 1x

  Ingredients

  Scale 1x2x3x

  For the crust:

  1½ cups all-purpose flour

  ½ cup granulated sugar

  ½ cup unsalted butter, chilled and cubed

  1 egg yolk

  For the filling:

  2 cups fresh rhubarb, chopped

  ¼ cup brown sugar

  1 tsp cinnamon

  ¼ cup sliced almonds (optional)

  Cook Mode Prevent your screen from going dark

  Instructions

  • Preheat your oven to 375°F (190°C).

  • In a mixing bowl, combine the flour and granulated sugar.

  • Add the chilled butter and cut it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

  • Mix in the egg yolk and gently knead until a dough forms.

  • Press the dough evenly into a greased 9-inch pie dish, covering the bottom and sides.

  • Prick the base with a fork and pre-bake the crust for 15 minutes until lightly golden.

  • While the crust is baking, prepare the filling. In a bowl, toss the chopped rhubarb with brown sugar and cinnamon. Let it rest for 5–10 minutes.

  • Spread the rhubarb mixture evenly over the pre-baked crust.

  • Sprinkle with sliced almonds if desired.

  • Bake for 25–30 minutes or until the filling is bubbly and the top is golden brown.

  • Allow the pie to cool slightly before slicing. Serve warm or at room temperature.

  Notes

  • You can substitute sliced almonds with sunflower seeds for a nut-free version.

  • For added flavor, try mixing in chopped strawberries or raspberries.

  • Letting the rhubarb sit with sugar helps develop juices and balance tartness.

  • Author: Mohamed
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes