Rhubarb is one of those ingredients about which I’ve seen many recipes of and drooled on. Unfortunately it is also one of those ingredients which are almost quite impossible to be found in Italy.
So you can imagine my face when in the Netherlands – my new home – I saw rhubarb at the supermarket.
I just grabbed it and bought it without even knowing how to cook it. I just saw so many recipes about it but never saved any of those.
Good thing inside the package there was a small postcard with a recipe on for rhubarb crumble small tarts.
So I adjusted it and made this incredible rhubarb crumble pie. Easy to say I immediately became a fan!
If you never tasted it, rhubarb has a tangy yet sweet taste. It looks like celery and it tastes like green apple (kind of).
You usually have to cook it with honey or sugar to bring up its sweet taste, keeping its tangyness on the background.
I know that in the picture it doesn’t look like that but it came out 1:1:1 . 1 part of pie crust, 1 part of rhubarb filling and 1 part of crumble topping. All really balanced, crunchy and sweet. The filling was really present and not at all overwhelmed.
- 225g (1+2/3 cups) All-Purpose Flour
- 150g (2/3 cup) Butter
- 75g (1/3 cup) Sugar
- 1 pinch of Salt
- 2 medium Egg yolks
- 750g (1.5lb) Rhubarb
- 150g (1/2 cup) Honey
- 1 Vanilla pod
- a pinch of Cinnamon
- 185g (3/4 cup) Butter
- 185g (3/4 cup) Sugar
- 185g (1+1/3 cups) Flour
- a pinch of Salt
- First start making the pie crust, the easy way: Put in a blender the flour, cold butter (it must be cold otherwise it won't come out right) and the sugar. Blend until the ingredients are mix together and you get a sand like mixture.
- Pour it over a large cutting board dusted with flour and with your hands press the mixture together until you get a firm and smooth ball (it shouldn't fall apart nor crumble; if it does, knead it a little bit longer),
- Cover the ball with plastic wrap and put it in the fridge for about 30 minutes so it gets firmer and it will be easier to work.
- While the dough rest you can prepare the filling and the crumble topping: To make the rhubarb filling start cleaning up the rhubarb and cutting it into thick slices, about 1/2 cm wide. Heat in a pan half of the chopped rhubarb with the honey, vanilla seeds and cinnamon and cook until it becomes puree.
- Add the rest of the rhubarb slices with the rhubarb compote and remove the pan from heat. Let it rest until completely cooled down.
- Meanwhile prepare the crumble topping: Mix all ingredients for the crumble with your hands until they are all well mixed together and the dough becomes crumbly. If there are big clumps of dough, roll them through your fingers to make smaller crumbles.
- Take out the dough from the refrigerator and roll it out to half centimeter thick.
- Slowly put the dough in a pie dish (diameter 20 cm), pressing well the sides, trimming the edges and punching holes with a fork on the bottom.
- Fill the pie with the rhubarb filling and spread on top the crumble topping. Cook the rhubarb pie about 30 minutes in a preheated oven at 165°C (325°F).
- Serve this pie hot or at room temperature.