Rhubarb crumble

We do love us some pies, cakes and other home baked goodness! 🙂 Almost every Saturday I go to the local farmers market, and one of the goals is always to get some produce to either try a new recipe or to repeat one of our favorites. This weekend was no exception, and as the season has begun, it is time to move beyond lemon slices and carrot cake. The first post in the new category, Sunday bakes, is thus going to be about rhubarb crumble.

rhubarb rhubarbNot only this was the first time I baked rhubarb crumble, but it was actually the first time I made or ate anything with rhubarb (unbelievable, right? 😉 ). It is surprisingly sour, and for those of you as inexperienced as I was, do not eat too much at one sitting, it really does not do your stomach a lot of good.

The recipe is a modified version of a recipe from this book. Undoubtedly, some of you would find it familiar. As to the mods, I usually use a little less flour and always cut the sugar down at least half. This time, I made the filling much less sweet than the recipe called for, so be aware of that, if you prefer your stuff sweeter.

For the base, combine

  • 75 g caster sugar
  • 180 g fine flour
  • 6 g baking powder
  • 1 egg
  • 100 g melted butter

press it into a 20x30cm baking tin lined with baking paper and bake in oven preheated on 180 degrees C for 15-20 minutes, till it “stiffens up” a bit.

Meanwhile for the filling, combine

  • 400 g peeled and diced rhubarb
  • 100 g caster sugar
  • some vanilla extract

add either or both to taste and let it sit for a bit.

Prepare the crumble topping by mixing

  • 220 g coarse flour
  • 100 g powder sugar
  • 150 g cold butter

Put the rhubarb filling on the base, spread the crumble on the top and return to the oven for 35 – 40 minutes, until golden brown. Let it chill, perhaps serve with a dollop of something creamy (yogurt, sour cream, whipped cream…) and enjoy!!!

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