Dutch Rhubarb Pie
Total TimePrep: 15 min. Bake: 35 min.
The only two things that I grew this year were my already established raspberries and rhubarb, so I was really excited to try this recipe. I like that it didn't take a lot of sugar and I didn't think it was overwhelmingly tart. My filling was runny, but my pies never turn out picture perfect (filling wise), so I'm pretty sure it was my doing and not the recipe. This one is going in my permanent recipe file.
I was disappointed with this recipe. The flavor of the raspberries were overwhelming. I couldn't taste the rhubarb at all even though I had increased the amount of rhubarb. If I had been making raspberry pie it would have been passable. I had just made rhubarb muffins and the taste of the rhubarb from my plant had been excellent. However, I was happy that with the relatively small amount of sugar it was still sweet enough. I went with a two crust pie in order to cut down on the over all amount of sugar.
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.
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.