Rhubarb crumble pie
It looked so pretty in my head. Neatly cut into cubes… Really… I had seen the recipe for this rhubarb crumble on the blog of Ellen from MadebyEllen. It looked amazing and my father in law would come for dinner so it seemed only logical to make it for dessert, especially since I had rhubarb freshly bought. For main we had a – totally not compatible – Mexican stew with rice, but hey both tasted good!.. 😉 The recipe for the crumble was easy to follow, made in a flash and done! (I thought)
Diner was nice and I was particularly pleased with my homemade guacamole (which I forgot to photograph, so will have to make it again soon!)
So we waited for a bit after the main and than it was time for dessert. I went into the kitchen, whipped up some cream and wanted to cut a piece of the pie from the ovendish. And you know that moment when you think you’re gonna do something and than it turns out something is not as it should be… Well it was such a moment! With no force or tool was it possible to cut through the crust at the bottom. I got a knife, a spatula… nothing worked! And if you’re wondering if I greased the bottom than the answer is yes ofcourse!
For the visual proof I have put the ovendish in the photo as wel; so you can see I did not exaggerate. The only way to get the pie out of the dish was with a spoon and than mostly without the bottom part. Weirdly enough the crust is quite edible if you manage to take a bit with hammer and knife.. 🙂
So bottomline is that this is a really tasty dish but you need to put either baking paper in the tray or use a non stick bottom as obviously this was not the right ovendish for the job. If I had only known!
Thankfully I am a master scooper and father in law never even noticed something was missing from the pie. A little whipped cream will do wonders as well to cover up the less pretty pieces. But like I said very tasty! The funny part was that I was worried about all the liquid rhubarb normally produces but that all went wonderfully well and disappeared into crust and crumble. So if you fix that bottom this is an absolute winner!
Rhubarb crumble pie
- 250 gr flour
- 5 gr salt
- 125 gr butter in cubes
- 125 gr sugr
- 1 egg
- 1 kg rhubarb cleaned and cut into pieces of 1,5 cm
- juice of 1 orange
- 100 gram sugar
- 1/2 tsp vanilla extract
- 70 gr flour
- 70 gr rolled oats
- 70 gr sugar
- 70 gr cold butter
- icing sugar for serving
- Preheat the oven to 180 C.
- For the bottom, put the flour, salt and butter into a large bowl and use your fingers to make a crumbly dough. Add the sugar and the egg and quickly mix to form a ball. Put your dough into the fridge for 20 minutes.
- While the dough is resting you can make the rhubarb and the crumble
- Put the rhubarb together with the sugar and the orange juice and the vanilla in a large pan and heat until the sugar is dissolved and the mixture is boiling. Turn the heat to low and simmer for about 12 minutes until the rhubarb is cooked
- For the crumble mix the flour and the butter together in a bowl and make crumbs out of it with your fingers Stir the sugar and the rolled oats through it and mix it wel.
- Take the dough out of the fridge and put it in an ovendish with non stick coating or cover with baking paper and press the dough into the bottom until equally divided Make holes in the dough with a fork and put in the oven for 10 to 15 minutes.
- Remove from the oven and increase the temperature to 200 C
- Pour the compote on top of the bottom. And make a layer of the crumbs on top
- Put the dish into the oven for about 20 minutes or until the crumble topping is nice and golden brown
- Serve with icing sugar if you want
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.