Alright, alright – I concede to all you rhubarb lovers over there. It’s great! I never had a taste for rhubarb, perhaps I thought it was too sour or something when I was a kid. But I’m over it now – I love the tartness combined with vanilla. And sugar does seem to improve the flavor too!
We have always had a huge rhubarb bush (or whatever it’s called) in our garden and for once, I was happy with it today. No expensive rhubarb from the supermarket, but pure organic rhubarb from our own garden. Can’t beat the freshness! If you have some rhubarb to burn through yourself, I highly recommend this pie.
Rhubarb Crumble Pie Recipe
Source: slightly adapted from Sweet Dreams March/April 2016
Tools: 32,5×22,5 cm baking pan
|50||grams||stem ginger, finely chopped|
|150||grams||cold butter, diced|
- Preheat the oven to 190C/375F.
- For the dough, mix the dry ingredients together first, then add the butter, egg and milk and knead for about 7 minutes in a freestanding electric mixer. Cover and leave to rise for 40 mins.
- For the crumble topping, blend together all the ingredients and knead until you have a rough crumble consistency. Chill.
- Wash and chop up the rhubarb. Mix with the vanilla sugar.
- Knock the dough back. Roll out to a slab large enough to cover the baking pan. Trim away any excess dough. Fill with the rhubarb mixture and top with the crumble. Bake for 35 mins. Leave to cool on a wire rack before serving. Great with some icing sugar and whipped cream.