Dutch Rhubarb Pie
A classic tangy rhubarb pie with a sweet-spiced filling, perfect for spring gatherings or dessert lovers seeking a fruity, comforting treat.
Ingredients
Instructions
- Place the cut rhubarb into the unbaked pie shell.
- Combine flour, salt, sugar, cloves, and cinnamon; pour this mixture over the rhubarb.
- Sprinkle with melted butter or margarine before baking.
- Bake at 400°F for 30 minutes.
- Reduce oven temperature to 375°F and bake for an additional 30 minutes.
- Cover the crust with foil if it becomes too brown during the final 10 to 15 minutes of baking.
Tips & Substitutions
For a thicker filling, consider adding a tablespoon of cornstarch to the sugar and spice mixture. If you prefer a sweeter pie, increase the sugar by 1/4 cup. To enhance the flavor, try adding a splash of vanilla extract or a pinch of nutmeg. You can also substitute half the rhubarb with strawberries for a delightful twist, similar to American recipes featuring mixed fruits.
Serving Suggestions
Serve the pie warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with Baked Corn With Cornbread Mix for a comforting meal. Consider serving it alongside a light salad to balance the sweetness.
Storage & Reheating
Store leftover Dutch Rhubarb Pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place a slice in the microwave for 30-45 seconds or warm the entire pie in a 350°F oven for about 10-15 minutes until heated through without overcooking the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Rhubarb Pie contains roughly 609 calories, with 16g protein, 68g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (34% of the Daily Value), protein (32% of the Daily Value), and iron (26% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1232mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb! Just make sure to thaw it and drain any excess moisture before using it in the pie. This will help maintain the right texture and prevent the filling from being too watery.
What can I do if my pie crust is getting too brown?
If your pie crust is browning too quickly, you can cover the edges with strips of aluminum foil to shield them from direct heat. This will allow the filling to continue cooking without burning the crust.
How can I tell when the pie is done baking?
The pie is done when the filling is bubbly and the crust is golden brown. You can insert a knife into the filling to check if it's set; it should come out clean. If it wobbles too much, give it a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).