Dutch Rhubarb Pie

Dutch Rhubarb Pie Recipe - Delicious and Spiced Dessert

Region / culture: Netherlands | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Dutch Rhubarb Pie is a delicious and classic dessert that combines the tartness of fresh rhubarb with a sweet and creamy filling. This pie is perfect for spring and summer when rhubarb is in season and at its peak freshness.

History

Rhubarb has been used in cooking for centuries, with its origins in Asia. Dutch Rhubarb Pie is a traditional recipe that has been passed down through generations in Dutch households. It is a popular dessert in the Netherlands and is often enjoyed during special occasions and family gatherings.

Ingredients

1 uncooked 9" pie shell
0.25 tsp of cloves
1 liter of fresh rhubarb
0.25 tsp of cinnamon
1 cup of sugar
0.67 cup of evaporated milk
0.33 cup of flour
1 tsp of melted butter
0.25 tsp of salt

How to prepare

Wash and trim the rhubarb, then cut it into slices that are 0.5 inches thick, making approximately 3.5 cups.
Place the sliced rhubarb into an unbaked pie shell.
In a small mixing bowl, combine the sugar, flour, salt, and spices.
Melt the butter and blend it with the evaporated milk. Add this mixture to the sugar mixture, then pour it all over the rhubarb.
Bake the pie in a preheated oven at 400°F (204°C) for 25 minutes.
Reduce the oven temperature to 375°F (191°C) and continue baking for another 25 minutes.
Cover the pie with foil for the last 10 minutes to prevent the crust from browning too much.
Allow the pie to cool, then serve.

Variations

Add a handful of fresh strawberries to the rhubarb filling for a twist on the classic recipe.
Sprinkle some chopped nuts or oats on top of the pie before baking for added texture and flavor.

Cooking Tips & Tricks

Make sure to wash and trim the rhubarb properly before slicing it for the pie.

- Adjust the amount of sugar in the filling according to your taste preference and the tartness of the rhubarb.

- Be sure to cover the pie with foil towards the end of baking to prevent the crust from getting too dark.

- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious finishing touch.

Serving Suggestions

Serve Dutch Rhubarb Pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Be sure to preheat the oven before baking the pie to ensure even cooking.

- Use a pie shield or foil to cover the edges of the crust to prevent them from burning.

Ingredient Substitutions

You can use frozen rhubarb if fresh rhubarb is not available.

- Substitute regular milk for evaporated milk if needed.

Make Ahead Tips

You can prepare the pie filling ahead of time and store it in the refrigerator until ready to bake.

Presentation Ideas

Serve the Dutch Rhubarb Pie on a decorative pie plate and garnish with a sprig of fresh mint or a dusting of powdered sugar.

Pairing Recommendations

Pair Dutch Rhubarb Pie with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Dutch Rhubarb Pie contains approximately 250 calories.

Carbohydrates

Each serving of Dutch Rhubarb Pie contains approximately 45 grams of carbohydrates.

Fats

Each serving of Dutch Rhubarb Pie contains approximately 8 grams of fats.

Proteins

Each serving of Dutch Rhubarb Pie contains approximately 3 grams of proteins.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains dairy (evaporated milk) and wheat (flour) allergens.

Summary

Dutch Rhubarb Pie is a delicious dessert that is relatively high in carbohydrates and fats, but also provides some essential vitamins and minerals.

Summary

Dutch Rhubarb Pie is a classic dessert that is perfect for showcasing the fresh and tangy flavor of rhubarb. With a creamy filling and flaky crust, this pie is sure to be a hit at any gathering. Enjoy a slice with a scoop of ice cream for a truly indulgent treat.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold dear to my heart. It was many years ago, when I was just a young girl living in a small village in the Netherlands. My mother had invited our neighbor, Mrs. Van der Berg, over for tea one afternoon. Mrs. Van der Berg was known throughout the village for her delicious baked goods, and I was always eager to learn from her.

As we sat at the kitchen table sipping tea and nibbling on freshly baked almond cookies, Mrs. Van der Berg suddenly pulled out a handwritten recipe card from her apron pocket. She smiled mischievously and said, "I have a special treat for you today, my dear. I'm going to teach you how to make my famous Dutch Rhubarb Pie."

I was overjoyed at the prospect of learning a new recipe, especially one as tantalizing as Dutch Rhubarb Pie. Mrs. Van der Berg began to explain the ingredients and steps involved in making the pie, her hands moving skillfully as she demonstrated each technique. I watched in awe as she effortlessly combined the tart rhubarb with sugar, flour, and a touch of cinnamon, creating a filling that smelled heavenly.

As she rolled out the delicate pie crust and carefully placed the rhubarb mixture inside, Mrs. Van der Berg shared stories of how she had learned the recipe from her own grandmother, who had passed it down through generations. She spoke of the tradition behind the pie, how it was meant to be shared with loved ones and enjoyed on special occasions.

I listened intently, absorbing every word and movement as Mrs. Van der Berg finished the pie with a lattice crust and popped it in the oven to bake. The kitchen filled with the sweet aroma of bubbling fruit and buttery pastry, and I couldn't wait to taste the finished product.

When the pie emerged from the oven, golden and bubbling, Mrs. Van der Berg cut into it and served us each a generous slice. The first bite was a revelation - the tangy rhubarb perfectly balanced by the sweet filling and flaky crust. It was a taste of pure bliss, one that I knew I had to recreate for myself someday.

After Mrs. Van der Berg left, I begged my mother to let me make the Dutch Rhubarb Pie on my own. She chuckled at my enthusiasm but agreed, knowing how much joy I found in baking. I carefully followed the recipe, remembering each step and technique that Mrs. Van der Berg had taught me.

When the pie was finally finished, I proudly presented it to my family, who eagerly dug in and savored each bite. The pie was a hit, disappearing within minutes as everyone clamored for seconds. From that day on, Dutch Rhubarb Pie became a staple in our household, a recipe that I cherished and perfected over the years.

As I grew older and moved away from the village, I carried the recipe with me, making it for friends and neighbors who marveled at its unique flavor and history. Each time I baked the pie, I felt a connection to Mrs. Van der Berg and her grandmother, a link to the past that brought me comfort and joy.

Now, as I sit in my own kitchen, surrounded by the aromas of cinnamon and butter, I can't help but smile as I prepare another batch of Dutch Rhubarb Pie. The memories of that fateful day with Mrs. Van der Berg remain etched in my mind, a testament to the power of food and tradition in bringing people together.

And as I take the first bite of the pie, savoring the tangy rhubarb and sweet filling, I am reminded once again of the joy that cooking and sharing recipes can bring. The Dutch Rhubarb Pie may be just a simple dessert, but to me, it represents a lifetime of learning, love, and delicious memories that I will always hold dear.