Raspberry Rhubarb Crumble Pie
An easy and simple recipe for 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.