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Dutch Rhubarb Pie

 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.
6-8 ServingsPrep: 15 min. Bake: 35 min.


  • Pastry for single-crust pie (9 inches)
  • 3 cups chopped fresh or frozen rhubarb
  • 2 cups fresh raspberries
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted


  • 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.
  • Yield: 6-8 servings.

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Dutch Rhubarb Pie (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.