Best 2 Dutch Rhubarb Pie Recipes
**Indulge in a Sweet and Tangy Treat: Dutch Rhubarb Pie**
Rhubarb, a unique vegetable often mistaken for a fruit, takes center stage in this delectable Dutch Rhubarb Pie. Hailing from the Netherlands, this pie boasts a luscious filling made from fresh rhubarb stalks, sugar, and a hint of spices, all enveloped in a flaky, buttery crust. With its vibrant red color and balanced tart-sweet flavor, the Dutch Rhubarb Pie is a true delight for the senses. Our collection of recipes offers variations to suit every taste, from the classic Dutch recipe to gluten-free and vegan versions. Whether you prefer a traditional lattice top or a crumbly streusel topping, you'll find the perfect recipe to satisfy your sweet cravings.
DUTCH RHUBARB PIE
"I love mixing rhubarb with different fruits, combining its tart goodness with something sweet," says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling., Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack.,
Nutrition Facts : Calories 321 calories, Fat 12g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 156mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
PA DUTCH RHUBARB PIE RECIPE
Provided by RuthLouise
Number Of Ingredients 7
Steps:
- Cut rhubarb into small pieces. Arrange rhubarb piece in an unbaked pie shell. Combine the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from the egg white. Bake for 10 min at 425 degrees. Then reduce heat to 325 degrees and bake for an additional half-hour.
Tips:
- Choose the right rhubarb: Use firm, bright red stalks that are free of blemishes and bruises.
- Prepare the rhubarb properly: Wash the rhubarb thoroughly and cut it into 1-inch pieces. If the rhubarb is very tart, you can sprinkle it with sugar and let it sit for a few minutes before adding it to the pie filling.
- Use a good quality pie crust: You can either make your own pie crust or use a store-bought one. If you are using a store-bought crust, be sure to thaw it according to the package directions.
- Don't overfill the pie: The filling should come up to the edge of the pie crust, but it should not be overflowing.
- Bake the pie until the crust is golden brown and the filling is bubbling: This usually takes about 45-50 minutes.
- Let the pie cool before serving: This will allow the filling to set and the flavors to meld together.
Conclusion:
Dutch Rhubarb Pie is a classic summer dessert that is easy to make and delicious to eat. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you have some fresh rhubarb, be sure to give this recipe a try.
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