Rhubarb Pie Crumble

Source:  Rochelle in 2013

Rhubarb Pie

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Rhubarb Pie Crumble
I used to work at Marie Calendar’s pie shop in California when I was 16 years old. From the name, you can guess, there were over 40 pies and I tasted every one! I remember only having rhubarb once in my life, I guess it wasn’t my favorite, and I never tasted it since. Now, a good uh-hum 20 years later, I see we have rhubarb growing in the back yard here. Simultaneously, I picked up a gardening magazine this week and read a nice recipe for a rhubarb tart. I decided today was the day for trying rhubarb! I reviewed the magazine recipe, and didn’t have cream, nor eggs as it called for. I searched around on the Internet for a good looking recipe, and found quite a few which didn’t use eggs nor cream. I didn’t like the looks of what I was finding though. I searched for a Rhubarb Crumble, and all of the recipes called for oats, and cinnamon. I liked the recipe from the magazine I found, which called for Hazelnut flour (Mehl). It’s quite popular here in Europe to use nut meal in baking. Trader Joes was the first to carry nut meal in the U.S., I remembered it was such a big deal when I carried it to all my German friends! I see why. So, the long of the short here is…I took a little of this and a little of that from several recipes and created my own. I didn’t measure much, just mixed and eyed the consistency I liked. I’d say give it a go. It turned out to be an acceptable dessert with my family. My kids thought it was apple, and my husband knew the taste but liked it quite well too, I hope you find the same.
Cuisine Swiss
Prep Time 15 minutes
Cook Time 30 minutes
Servings
pie
Ingredients
Filling
crumble
Cuisine Swiss
Prep Time 15 minutes
Cook Time 30 minutes
Servings
pie
Ingredients
Filling
crumble
Instructions
filling
  1. Slice your rhubarb and put in a metal mixing bowl along with your sugar. Mix around.
  2. You will notice the rhubarb produces a lot of moisture, so I added a bit of ground hazelnut to absorb the moisture-maybe ¾ cup You decide.
  3. Then, I had a bit of cream which I added just for texture.
  4. I mixed it all up, tasted it (a bit sweet/tart) then poured into the pie shell which I made (see pie dough recipe)
crumble
  1. I topped with a crumble of butter, sugar and flour. Blend together with your fingers to form a ‘crumble’. Pour on top of the Rhubarb mixture, and put in oven. Bake @ 350 degrees Fahrenheit for about 30 min.
Recipe Notes

Some sources recommend to serve with ice cream or cream. We ate it plane, and was super!

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