Raspberry Rhubarb Crumble Pie is a summer classic. Juicy, sweet, and delicious. This rhubarb dessert is very simple to make, and it takes only 1 hour in total. Sweet sugar crumble on top makes a piece of pie extra sweet and soft. So what’s better than a quick and easy summer dessert?
Ingredients:
- 100 g brown sugar
- 12 g vanilla sugar
- 20 g lemon sugar
- 50 g regular white sugar
- 60 ml olive oil
- 2 tsp vanilla extract
- 50 ml semi-fat milk room temp
- 1 egg room temp
- 1 egg white room temp
- 2 tsp lemon juice
- 50 g full fat greek yogurt
- lemon peel
- 130 g all-purpose flour
- 2 tsps baking powder
- a pinch of salt
- chopped almonds
- almond flakes on top
- 150 g defrosted raspberries or more
- 5 sticks rhubarb or more
- 2 tbsps icing sugar
Crumble
- 1 cup flour or more
- 1 cup regular white sugar
- ½ cup oil
It’s the season of the rhubarb. Many people have rhubarb in their garden and have no clue what they can actually make from it. I prepared a few rhubarb recipes that can help you find a meal or dessert you would love. Or would catch your eye. Like this stunning dessert!
For this recipe you can..
Use an egg whisker, no electric mixer – the simplest recipe ever, you don’t need anything special. Just two bowls, a fork, and one egg whisker. That’s it.
Don’t have a pie tin? Use a cake tin – let your authenticity rest, be basic, and use a regular cake tin!
You can use fresh or defrosted raspberries – yeah, that’s it my loves.
Are you looking for a good main course?
how to work with rhubarb?
You can buy rhubarb in any grocery store (in Slovakia) during May, Jun, July, and August. It’s very common to have rhubarb growing in the garden. You can use it for pies, cakes, jams, or even sauces.
Rhubarb is a plant that grows as a stick. You take these sticks, cut off the ends, and peel. It’s so easy to peel a rhubarb that you can do it just with a fingernail. I recommend using a knife tho, haha.
Then chop the rhubarb into small pieces and that’s where the work with this plant ends.
Super easy, I told ya.
Would you like to try some of my desserts? We’ve been loving this Lotus Cheesecake (no-bake).
How to make this pie:
Preheat the oven to 180°C. Prepare the pie tin by greasing the sides and the bottom, and sprinkling some flour over it.
Mix the egg, egg white, and sugars till creamy. You can use an egg whisker for this.
Into the same bowl add oil, milk, yogurt, lemon peel, lemon juice, and vanilla extract. Mix well with an egg whisker.
Now add flour, baking powder, chopped almonds, and a pinch of salt. Stir the bowl until the flour is well combined. Do not overmix the batter!
Pour the batter into the pie tin. In another bowl mix raspberries, cubes of rhubarb, and icing sugar. Just enough so the icing sugar disappears. Add these mixed ingredients on top – be careful, do not fill to the top of the pie tin, and leave some space for the pie to rise and crumble.
Now mix the flour, oil, and sugar until they are crumbly. If the mixture is too wet and doesn’t crumble – add more flour. Now add ½ of the crumble on top of the pie.
Bake for 15-20 minutes. Let the pie cool completely. Add the rest of the crumble on top of the pie.
If you want, you can heat some extra raspberries and pour some on top of the slice of the pie.
If you decide to make this pie, let me know on Instagram or TikTok. I love seeing your messages ❤️ and pics of your baking or cooking ❤️
Raspberry Rhubarb Crumble Pie
Ingredients
- 100 g brown sugar
- 12 g vanilla sugar
- 20 g lemon sugar
- 50 g regular white sugar
- 60 ml olive oil
- 2 tsp vanilla extract
- 50 ml semi-fat milk room temp
- 1 egg room temp
- 1 egg white room temp
- 2 tsp lemon juice
- 50 g full fat greek yogurt
- lemon peel
- 130 g all-purpose flour
- 2 tsps baking powder
- a pinch of salt
- chopped almonds
- almond flakes on top
- 150 g defrosted raspberries or more
- 5 sticks rhubarb or more
- 2 tbsps icing sugar
Crumble
- 1 cup flour or more
- 1 cup regular white sugar
- ½ cup oil
Instructions
- Preheat the oven to 180°C. Prepare the pie tin by greasing the sides and the bottom, and sprinkling some flour over it.
- Mix the egg, egg white, and sugars till creamy. You can use an egg whisker for this.
- Into the same bowl add oil, milk, yogurt, lemon peel, lemon juice, and vanilla extract. Mix well with an egg whisker.
- Now add flour, baking powder, chopped almonds, and a pinch of salt. Stir the bowl until the flour is well combined. Do not overmix the batter!
- Pour the batter into the pie tin. In another bowl mix raspberries, cubes of rhubarb, and icing sugar. Just enough so the icing sugar disappears. Add these mixed ingredients on top – be careful, do not fill to the top of the pie tin, and leave some space for the pie to rise and crumble.
- Now mix the flour, oil, and sugar until they are crumbly. If the mixture is too wet and doesn't crumble – add more flour. Now add ½ of the crumble on top of the pie.
- Bake for 15-20 minutes. Let the pie cool completely. Add the rest of the crumble on top of the pie.
- If you want, you can heat some extra raspberries and pour some on top of the slice of the pie.
Notes
- for the crumble – you can use more flour, the point is to make this perfect soft crumble. It depends on the oil you use, if the mix is too wet, just add more flour and mix well with a fork. The consistency should be soft and crumbly
- you can use more rhubarb and raspberries – I recommend pouring the batter into the pie tin and adding small portions of raspberries and rhubarb to see if it’s enough. Be careful, leave some space for the crumble and pie to rise.
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