Dutch Rhubarb Pie

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Servings: 8 Difficulty: Intermediate
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A classic Dutch-style pie featuring tender rhubarb in a creamy, spiced custard topping.
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This Dutch Rhubarb Pie offers a delightful balance of tart fruit and sweet, creamy richness. Unlike traditional double-crust pies, this version features a single bottom crust topped with a thick, custard-like batter that thickens into a soft, cake-like layer as it bakes. Fresh rhubarb stalks provide a bright, tangy contrast to the warm notes of cinnamon and cloves. The evaporated milk adds a subtle depth of flavor and helps create a luxurious texture. It’s a comforting dessert that feels both nostalgic and elegant, perfect for spring gatherings or a cozy weekend treat. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Dutch Rhubarb Pie recipe image
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Dutch Rhubarb Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 368.3

Description

This Dutch Rhubarb Pie offers a delightful balance of tart fruit and sweet, creamy richness. Unlike traditional double-crust pies, this version features a single bottom crust topped with a thick, custard-like batter that thickens into a soft, cake-like layer as it bakes. Fresh rhubarb stalks provide a bright, tangy contrast to the warm notes of cinnamon and cloves. The evaporated milk adds a subtle depth of flavor and helps create a luxurious texture. It&# 226;ÂÂs a comforting dessert that feels both nostalgic and elegant, perfect for spring gatherings or a cozy weekend treat. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.

Ingredients

Directions

  1. Preheat your oven to 400ðF (200ðC).
  2. Wash the rhubarb, trim the ends, and slice into 1/2-inch pieces to yield about 3 1/2 cups.
  3. Arrange the rhubarb slices evenly in the bottom of the uncooked 9-inch pie shell.
  4. In a small bowl, whisk together the sugar, flour, salt, cloves, and cinnamon until well combined.
  5. Add the evaporated milk and melted butter to the dry mixture, stirring until smooth and lump-free.
  6. Pour the liquid mixture evenly over the rhubarb in the pie shell.
  7. Bake at 400ðF (204ðC) for 25 minutes, or until the crust begins to set and the filling bubbles slightly.
  8. Reduce the oven temperature to 375ðF (190ðC) and continue baking for another 25 minutes.
  9. If the top browns too quickly, loosely cover the pie with foil for the last 10 minutes of baking.
  10. Remove from the oven and allow the pie to cool completely on a wire rack before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 368.3kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 2.5g13%
Cholesterol 12.7mg5%
Sodium 1264.2mg53%
Total Carbohydrate 79.9g27%
Dietary Fiber 0.7g3%
Sugars 64.5g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: dutch pie, rhubarb, custard, spring dessert, fruit pie, baking, homemade, comfort food, vegetarian, classic recipe, pie crust, spiced, easy dessert, family favorite, breakfast pie, seasonal, simple baking, traditional, fruit filling, dessert ideas
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