The Most Incredible Dutch Rhubarb Pie (That Makes Spring Worth Waiting For!)
A perfectly balanced sweet-tart pie with a buttery streusel topping that celebrates spring’s most underappreciated vegetable!
Prep Time: 30 minutes | Cook Time: 50 minutes | Total Time: 3 hours (including cooling) | Servings: 8
Ingredients
For the Crust:
- 1 unbaked pie crust (homemade or store-bought)
For the Filling:
- 5 cups fresh rhubarb, cut into ½-inch pieces (about 2 pounds)
- 1¼ cups granulated sugar
- ¼ cup cornstarch
- 2 tablespoons orange zest (from 1 large orange)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Streusel Topping:
- 1 cup all-purpose flour
- ⅔ cup packed brown sugar
- ½ cup cold butter, cubed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
