Print Options

 
 
 
 Print
Dutch Rhubarb Pie Recipe

Dutch Rhubarb Pie Recipe

"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. YIELD: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 all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter, melted

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.

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 Pairings

Sweet White Wine

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