Dutch Rhubarb Pie

Ingredients

For the Filling:

• 4 cups chopped fresh rhubarb (about ½-inch pieces)
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the Crumb Topping:

• ¾ cup all-purpose flour
• ⅓ cup packed light brown sugar
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons cold unsalted butter, cubed

For the Pie:

• 1 (9-inch) unbaked pie crust (store-bought or homemade)

Instructions

1. Preheat Oven to 375°F (190°C).
2. Prepare the Filling:
   In a large bowl, mix chopped rhubarb with sugar, flour, cinnamon, and vanilla. Stir to coat evenly. Let sit for 10–15 minutes to allow the juices to release slightly.
3. Make the Crumb Topping:
   In another bowl, combine flour, brown sugar, white sugar, and cinnamon. Add cubed cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Assemble the Pie:
   Place the pie crust in a 9-inch pie dish. Pour in the rhubarb filling. Spread it evenly. Sprinkle the crumb topping generously over the top.
5. Bake for 45–55 minutes or until the filling is bubbling and the topping is golden brown. If the crust edges brown too quickly, cover them with foil or a pie shield.
6. Cool Completely before serving to allow the filling to set.

Tip: Serve with whipped cream or vanilla ice cream for an extra treat!

Let me know if you want a version with strawberries or a sugar-free twist!