Name: The BEST Dutch Rhubarb Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Dutch
Ingredients: For the crust:; 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3-4 tablespoons ice water; For the filling:; 4 cups chopped rhubarb; 1 1/2 cups sugar; 1/4 cup all-purpose flour; 1/4 teaspoon ground cinnamon; 1 tablespoon lemon juice; For the streusel topping:; 1/2 cup all-purpose flour; 1/2 cup packed brown sugar; 1/4 teaspoon ground cinnamon; 1/4 cup unsalted butter, softened

This classic Dutch Rhubarb Pie combines tart rhubarb with a sweet streusel topping for a dessert that perfectly balances flavors and textures. With its buttery crust, tangy filling, and crumbly topping, this traditional pie is a springtime favorite that showcases rhubarb at its finest.

Why You’ll Love This Recipe

Perfect balance of sweet and tart flavors
Three wonderful textures: flaky crust, soft filling, and crumbly topping
Classic Dutch-style preparation that honors traditional techniques
Makes great use of seasonal rhubarb
Can be made ahead for gatherings or special occasions
Simple ingredients that create an impressive dessert
The streusel topping adds extra texture and sweetness without the need for a top crust

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of this recipe, appearing in all three components. In the crust, it provides structure while remaining tender, in the filling it helps thicken the juices, and in the streusel it creates that perfect crumbly texture.
Salt enhances the flavors in the pie crust and balances the sweetness in the overall dessert. Just a small amount makes a big difference in the final taste.
Unsalted butter is essential for creating both the flaky texture in the crust and the rich crumble in the topping. Using cold butter for the crust and softened butter for the streusel ensures each component has the ideal texture.
Ice water helps bind the pie dough without developing too much gluten, keeping the crust tender rather than tough. The exact amount needed may vary depending on humidity and flour moisture.
Rhubarb is the star ingredient, providing a bright tartness that defines this pie. Look for firm, crisp stalks with good color for the best flavor.
Sugar balances the natural tartness of rhubarb. The amount may seem high, but it’s necessary to counter rhubarb’s intense sourness.
Ground cinnamon adds a warm, aromatic note that complements the tart rhubarb. It appears in both the filling and streusel for consistent flavor throughout.
Lemon juice brightens the filling and enhances the natural flavor of the rhubarb while helping to preserve its color.
Brown sugar in the streusel topping adds depth with its molasses notes, creating a more complex sweetness than white sugar alone would provide.

Directions

Preheat oven to 375°F (190°C). In a food processor, combine flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until dough begins to form. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
In a large bowl, mix chopped rhubarb, sugar, flour, cinnamon, and lemon juice until well combined.
In a small bowl, combine flour, brown sugar, cinnamon, and softened butter. Use a fork or fingers to mix until crumbly.
Roll out chilled dough and place in a 9-inch pie dish. Fill with rhubarb mixture. Sprinkle streusel topping evenly over the filling.
Bake for 50–55 minutes, or until filling is bubbling and topping is golden brown.
Let pie cool before serving to allow filling to set. Slice and enjoy!

Servings and Timing

This Dutch Rhubarb Pie serves 8 people generously. The preparation takes about 20 minutes, with an additional 55 minutes of baking time, bringing the total time to approximately 1 hour and 15 minutes. Each serving contains approximately 320 calories, making it a reasonably moderate dessert option.

Variations

Dutch Apple-Rhubarb Pie: Add 2 cups of peeled and sliced apples to the filling for a delicious fruit combination.
Strawberry-Rhubarb Variation: Replace half the rhubarb with fresh strawberries for a classic pairing that reduces tartness.
Oatmeal Streusel: Add 1/2 cup of rolled oats to the streusel topping for extra texture and a more rustic presentation.
Ginger Spice: Add 1 teaspoon of fresh grated ginger to the filling for a warming, spicy note.
Vanilla Bean: Scrape a vanilla bean into the filling for fragrant depth of flavor.
Almond Crunch: Add 1/4 cup of sliced almonds to the streusel topping for added crunch and nutty flavor.
Orange Zest: Include 1 tablespoon of orange zest in the filling for a citrusy brightness.

Storage/Reheating

This Dutch Rhubarb Pie can be stored at room temperature, covered loosely with foil or plastic wrap, for up to 2 days. For longer storage, refrigerate the pie for up to 5 days.
To reheat individual slices, warm them in a 350°F oven for about 10 minutes or microwave for 20-30 seconds. Whole pies can be reheated in a 350°F oven for 15-20 minutes until warmed through.
The unbaked pie crust can be made ahead and frozen for up to 3 months. The assembled pie can also be frozen before baking – simply add about 15-20 extra minutes to the baking time when cooking from frozen.
For best results, allow refrigerated pie to come to room temperature before serving, as cold temperatures can dull the flavor.

FAQs

Can I use frozen rhubarb for this pie?

Yes, frozen rhubarb works well in this recipe. Thaw it completely and drain excess liquid before using. You may need to add an extra tablespoon of flour to the filling to account for the additional moisture.

Why does my rhubarb pie turn out watery?

Watery filling is usually caused by not using enough thickener or not allowing the pie to cool completely before slicing. Make sure to measure the flour accurately and let the pie cool for at least 3-4 hours before cutting.

Is it necessary to refrigerate the dough before rolling?

Yes, refrigerating the dough for at least 30 minutes is crucial. It allows the gluten to relax and the butter to chill, which creates a flakier crust when baked.

Can I make this pie without a food processor?

Absolutely! You can make the crust by hand using a pastry cutter or two knives to cut the butter into the flour. Some bakers even prefer this method for greater control.

What part of the rhubarb plant should I use?

Only use the stalks of rhubarb, never the leaves. Rhubarb leaves contain high levels of oxalic acid and are toxic if consumed.

Can I reduce the amount of sugar in this recipe?

You can reduce the sugar by up to 1/4 cup, but keep in mind that rhubarb is extremely tart on its own. The sugar is necessary not just for sweetness but to balance the flavor profile of the pie.

Why did my pie crust shrink during baking?

Pie crust shrinkage typically happens when the dough is overworked or not rested long enough. Make sure to handle the dough minimally and allow it to rest in the refrigerator as directed.

Can I make this pie a day ahead?

Yes, this pie actually benefits from being made a day ahead as it allows the filling to set completely and the flavors to meld.

What can I serve with Dutch Rhubarb Pie?

This pie pairs wonderfully with vanilla ice cream, whipped cream, or a dollop of crème fraîche. The creamy accompaniment balances the tartness of the rhubarb.

Can I use a store-bought pie crust instead of making my own?

Yes, a store-bought pie crust can be substituted if you’re short on time. The homemade version offers better flavor and texture, but a quality pre-made crust will still yield good results.

Conclusion

This Dutch Rhubarb Pie is a testament to the beauty of seasonal baking. The combination of tart rhubarb with the sweet streusel creates a dessert that hits all the right notes – sweet, tart, buttery, and crumbly. The recipe strikes that perfect balance between traditional techniques and accessible ingredients.

Whether you’re a longtime rhubarb enthusiast or trying it for the first time, this pie showcases why this spring vegetable has been beloved in desserts for generations. The bright pink filling nestled in a flaky crust and topped with buttery streusel makes for both an impressive presentation and a delightful eating experience.

Take advantage of rhubarb season with this classic Dutch pie – it’s the perfect way to celebrate spring’s unique bounty and create a dessert tradition your family will look forward to year after year.