Rhubarb crumble cake
Description
You can make this pie not only with rhubarb, but also with juicy apples (grated) or berries (for example, currants). As a non‑sweet version you can bake a crumbly pie with grated zucchini, omitting the sugar from the dry mix and increasing the amount of salt. Moreover, if needed, the butter can be replaced with sunflower oil (50–60 ml), spreading it over the surface of the pie with a teaspoon. Try. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients, clean the rhubarb stalks and cut them into small pieces.
- 2
Step 2
In a deep bowl, mix all the dry components: flour, semolina, sugar, baking powder, salt, and cinnamon. This will be the base of the crumble pie.
- 3
Step 3
Grease the baking pan with a small piece of butter (taken from the specified amount) and spread the first layer of the dry mixture, keeping in mind that the pie will consist of four layers of dry mixture and three layers of filling (rhubarb pieces).
- 4
Step 4
Lay out a third of the filling over the dry mixture, then sprinkle with some of the dry mixture. Repeat these steps so that the final layer is the dry mixture.
- 5
Step 5
Cut the butter into small pieces and spread it evenly over the entire surface of the pie. Bake the crumble pie with rhubarb at 180‑190 °C for 45‑50 minutes.
- 6
Step 6
The pie turns out very juicy and tender, so for ease of serving it is advisable to let it cool well in the pan, and then lift it out with a spatula, cutting it into serving portions.