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Dutch Rhubarb Pie Recipe
Dutch Rhubarb Pie Recipe photo by Sponsor

Dutch Rhubarb Pie Recipe

Read Reviews (2)
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"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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 cups chopped fresh or frozen rhubarb
  • 2 cups fresh raspberries
  • 3/4 cup sugar
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted

Nutritional Facts

1 serving (1 slice) equals 321 calories, 12 g fat (6 g saturated fat), 43 mg cholesterol, 156 mg sodium, 50 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. 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.
  2. 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. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Dutch Rhubarb Pie in Quick Cooking May/June 2004, p37

Nutritional Facts

1 serving (1 slice) equals 321 calories, 12 g fat (6 g saturated fat), 43 mg cholesterol, 156 mg sodium, 50 g carbohydrate, 3 g fiber, 3 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Dutch Rhubarb Pie(2)

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jun. 30, 2012

I like this recipe but I prefer to use all rhubarb instead of adding raspberries. I love the crumb topping. I make a whole wheat flour crust to make it more healthy.

MY REVIEW
Reviewed Apr. 27, 2011

This is a very nice pie, using the brown sugar gives it the best taste ever. Do not use white sugar gives a different taste.

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