A classic pie with summer flavors, the perfect balance between sour and sweet. Served with vanilla sauce of course.
Servings 6
Ingredients
Filling
- 1.3 lb rhubarbs
- 4 tbsp sugar
- 1.5 tsp cinnamon
Crumble
- 0.6 cups oats
- 0.6 cups wheat flour
- 4 tbsp sugar
- 5.5 oz butter
Instructions
- Turn on the oven, set it to 225° C / 440° F.
Filling
- Rinse the rhubarbs and chop them in 1/2 inch bits. Place them evenly in a cake pan or a spring form. If you use the latter, make sure you place some baking paper in between so rhubarb juice doesn't leak out.
- Sprinkle the cinnamon evenly all over the rhubarbs. Then do the same with the sugar.
Crumble
- Melt the butter a bit in the microwave. Now mix it together with the flour, oats and sugar in a bowl. Mix it so it all blends well.
- Now use your hands and sprinkle an even layer of the crumble on top of the layer of rhubarbs.
- Put the pan in the oven and let it bake for 20-25 minutes. Take it out and serve with vanilla sauce.
Great looking dessert, Hank.
Would this be the recipe for the vanilla sauce?:
1 vanilla pod
120 ml (½ cup) double or whipping cream (heavy whipping cream)
180 ml (¾ cup) full fat milk (3-4%)
2 egg yolks
2 tbsp caster (superfine) sugar
2 tsp potato flour (starch) or cornflour (cornstarch)
180 ml (¾ cup) whipping cream
Thanks for the great recipes!
Hi David, and thanks! Yes, that recipe sounds right. I ususally don’t use potato flour or other starch products myself, but there’s more than one way to skin a cat 🙂 Thanks for posting, have a great day!