Rhubarb crumble pie
posted on 14 May 2004 by maki ::
17 comments
Rhubarb remains one of the truly seasonal produce items, only available in the spring. We're now at the tail end of the rhubarb season, so I'm trying to enjoy it as much as possible. Rhubarb has a distinctive tart flavor that is really wonderful, and quite different from any "fruit". (Of course, the edible part of the rhubarb is technically not a fruit, since it's the stalk, but it's treated as a fruit in culinaric terms.)
There are two ways that I cook rhubarb, but this is my favorite. It is so easy to make, and makes a wonderful crisp or crumble pie, with a crunchy topping and a just-sweet-enough, syrupy rhubarb compote-like mixture underneath it. If you choose stalks that are pinkish, it will look quite pretty too, as the one in the picture turned out to be.
You can serve this on its own, or with vanilla ice cream. It 's a wonderful springtime dessert that even people lacking a sweet tooth love.
Rhubarb Crumble Pie
- About 1kg /2 lb of rhubarb stalks, enough to make about 4-5 cups of cut up rhubarb
- 1 cup of white sugar
- 1/2 cup of raw or light brown sugar
- 125g / 4 oz. butter
- 3/4 cup of white flour
Preheat the oven to 200°C / 400°F.
Wash and cut up the rhubarb stalks into approximately 2cm / 1 inch pieces. Be careful to cut off any leaf parts - they are poisonous.
Melt the butter, and add the flour and sugar. Mix to make a rather crumbly mixture.
Put the rhubarb in a pie dish. Cover with the crumble mixture. Bake for 35-40 minutes, until the crumble is browned and crispy.
This is best at room temperature, or chilled a bit.
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Rhubarb crumble pie
That looks delicious. I’ve always loved strawberry and rhubarb pie, but unadulterated rhubarb sounds even better.
Rhubarb crumble pie
i just made one of these last weekend, but yours looks much prettier! my stalks weren’t quite as pink, more greenish. it still tasted delicious, though.
i like to add some ground almonds or hazelnuts to the crumble topping, and maybe some oats as well for texture. if there is a bit of muesli in the cupboard i add a handful of that, too. because of this i can eat any leftovers for breakfast the next day with a clear conscience!!!
Rhubarb crumble pie
This is one of my favorite things to make. My version has walnuts in the crumble. Also, I use apples instead of rhubarb, and add cinnamon.
Gee, I guess it’s not the same thing afterall.
Rhubarb crumble pie
We used to have a giant rhubarb growing out in our yard when I was a kid, and besides just eating stalks of it (dipped in sugar if you were too wimpy to take the sheer tartness), we made lots of crumbles, pies, and cobblers. Living in Pacific Northwestern America, we of course had blackberries everywhere, and so I’ve always personally thought of blackberry-rhubarb as a more natural combination than strawberry-rhubarb… well worth a try if you ever happen to have both available. If you’re worried about not having both at the same time of year, I do happen to know that rhubarb freezes very well, and when thawed out cooks just as well as fresh.
Rhubarb crumble pie
BoldD, here blackberries come later than rhubarb, so I’ve never had a chance to combine them…sounds delicious though!
Yoko, I tried sticking a few strawberries into the crumble I made I couple of nights ago, and it turned out great!
Rhubarb crumble pie
can i use frozen rhubarb?
Rhubarb crumble pie
You sure can use frozen rhubarb. Just put the frozen pieces in directly without defrosting. It may come out a bit mushy but should taste great.
Rhubarb crumble pie
I’ve been holding off making rhubarb recipes until I knew rhubarb to be in season here in Australia, which I thought to be late Winter/early Spring - but I just found out that rhubarb isn’t a seasonal item here. It’s available all year round, due to the large climatic differences around our big country. Yay for all-year rhubarb!!
Rhubarb crumble pie
Just so FAB and EASY really like the way you dont have to use saucepan, just melt butter in micro and add the rest of ingredients.So easy even a man could do it (honestly im a guy!!!!)
Rhubarb crumble pie
I adore rhubarb crumble, it reminds me of baking with my mum when I was a child. Yummy!
Rhubarb crumble pie
Tried this today and it was wonderful! A walk down memory lane…
Rhubarb crumble pie
Do you add the brown and white sugar to the crumble mix or some to the rhubarb?
Rhubarb crumble pie
Debbie you don’t need to add any sugar to the rhubarb. All the sugar goes into the crumble mix, which somehow mysteriously sweetens the whole thing.
Rhubarb crumble pie
Dear Maki,
I’m so happy that you’re using the real English recipe instead of the one I keep finding on American websites, which uses oats in the topping (I’m a displaced Brit that grew up all over the world, but I want my British recipes authentic, not changed and called Rhubarb Crumble!!).
Rhubarb crumble pie
Hi Caroline,
Actually I think I read the original recipe (or something very similar) in an American magazine or newspaper. But I do agree, that oatmeal does not belong in a crumble crust. Pure sugar, butter and a bit of flour!
This is what got my Japanese husband fat when he came to the UK!
Your recipe is pretty much exactly how I do this (or seems to be - I never measure). Peach crumbles and rhubarb crumbles are probably the main culprits for my husband’s weight gain after moving to England.
Sooo good though! Especially with fresh double cream.
this is great
I made this last night for the gf. She loved it! It was so easy too. And I agree with others about the no oatmeal rule. Thanks for posting it!
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