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Dutch Rhubarb Pie

A Dutch Rhubarb Pie features a tart rhubarb filling topped with a crumbly, sweet brown sugar topping. It’s a perfect balance of flavors and textures, making it an irresistible dessert for any occasion.
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Ingredients
  

For the filling:

  • 4 cups rhubarb chopped
  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 1 9- inch unbaked pie crust

For the topping:

  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ cup cold butter

Instructions
 

  • Preheat the oven: Set your oven to 400°F (200°C) and let it fully preheat for even baking.
  • Mix the filling: In a large bowl, toss chopped rhubarb with sugar, 1/4 cup flour, cinnamon, and a pinch of salt. Stir until coated, then spread evenly into an unbaked pie crust.
  • Make the crumble topping: In a separate bowl, mix 1/2 cup flour and brown sugar. Cut in cold butter with a fork or pastry cutter until crumbly.
  • Top the pie: Sprinkle the crumble mixture evenly over the rhubarb filling. No need to smooth it—leave it rustic.
  • Bake: Place the pie on a baking sheet. Bake for 35–40 minutes, until the topping is golden and the filling bubbles at the edges. Cover crust edges with foil if they brown too quickly.
  • Cool and serve: Remove from the oven and let the pie cool completely. This helps the filling set for cleaner slices.