Description
A classic Dutch rhubarb pie made with a buttery crust, tangy rhubarb filling, and sweet streusel topping.
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
Instructions
- 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!
Notes
- If rhubarb is too tart for your taste, you can adjust the sugar to your preference.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
