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Rhubarb Raspberry Crumble, Rhubarb Ginger Cake + Rhubarb Strawberry Pie : Recipe Roundup

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Rhubarb is something I've learned to love since living in Germany.

Every spring, I look forward to seeing fresh rhubarb arrive in the markets here, and today I'd like to share three of my favorite recipes with you.

Rhubarb Raspberry Orange Crumble

Very easy, quick to make, and oh soooo good!

Filling:

2 1/2 cups fresh rhubarb, trimmed and chopped
2 cups raspberries
juice and grated rind of one organic orange
3 Tbsp. sugar

Crumble Topping:

1 cup / 125 g flour
1 cup / 100 g oats

1/2 cup / 125 g sugar
1/2 cup / 125 g butter, softened

Preheat oven to 350ºF / 180ºC and butter a ceramic or glass baking dish. 

Combine fresh chopped rhubarb, raspberries, orange juice and zest, and sugar in a bowl, and put all in the buttered baking dish.

In a separate bowl, combine flour, oats, sugar, and butter until mixture has a breadcrumb-like texture. Sprinkle crumble topping over the fruit, and bake for about 40 minutes or until golden brown and bubbly.

Serve warm - with whipped cream or ice cream if you like - but also great without.

Enjoy!

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Rhubarb Ginger Cake (or Muffins)

This simple coffee cake is a snap to make and the batter works perfectly for muffins as well.

2 1/4 cups / 280 g flour
3 tsp. baking powder
pinch of salt
2 Tbsp. finely chopped crystallized ginger
1/2 cup / 125 g sugar
1/2 cup / 125 ml milk
1 tsp. vanilla extract or vanilla sugar
1/3 cup / 100 ml oil
1/2 cup / 125 g sour cream
1 egg
1 1/2 cup rhubarb stalks, trimmed and finely chopped (about 2 stalks)

Ginger Streusel Topping:

4 Tbsp. / 50 g butter, softened
5 Tbsp. flour
5 Tbsp. sugar
1 tsp. ground ginger
 

Preheat oven to 400ºF / 200ºC. Butter or line a 10-11 inch / 26-28 cm springform pan - or a muffin tin for 12 muffins.

In a large bowl, combine flour, baking powder, salt, and crystallized ginger. In a separate bowl, whisk together sugar, milk, vanilla, oil, sour cream, and egg. Fold in chopped rhubarb.

Add wet ingredients to dry ingredients all at once, and stir until just blended. Spoon batter into prepared springform pan or muffin tin.

Quickly mix together ginger streusel topping ingredients until mixture has a crumb-like texture. Sprinkle on top of cake/muffin batter.

Bake for 35-45 minutes for cake and 15-16 minutes for muffins.

Dust with powdered sugar if desired and serve warm.

Great with your afternoon coffee or tea - or for a special springtime brunch treat.

rhubarb.strawberry.pie.stephanielevy

Rhubarb Strawberry Pie

This delicious free form pie celebrates one of my favorite combinations - rhubarb + strawberries! The filling does tend to bubble over however, so you'll need an extra large pie form or big ceramic quiche dish for baking.

Rhubarb Strawberry Filling:

1 1/2 cups rhubarb, trimmed and chopped
1 1/2 cups strawberries, trimmed and chopped
1/2 cup / 125 g sugar
1/3 cup / 35 g flour
pinch of salt
2 Tbsp. butter

Butter Crust Pastry:

2 cups / 250 g flour
1/2 tsp. salt
1/4 cup / 60 g butter
1/2 - 3/4 cup / 125-180 ml milk
1 Tbsp. milk + 1 tsp. sugar for final glaze

Preheat oven to 400ºF / 200ºC. Butter a very large pie dish - or better yet a ceramic or glass quiche or other baking form as this juicy pie has the tendency to bubble over.

To make filling, combine rhubarb, strawberries, sugar, flour, and salt in a large bowl. Set aside.

For pastry, combine flour with salt and butter until mixture forms coarse crumbs. Stir in milk with a fork until dough pulls away from the sides of the bowl. Turn out onto a floured surface and knead briefly until smooth. Roll dough out thinly to from a large free form circle - a good bit larger than the baking dish you are using (you'll be folding over the edges to seal in the filling for this pie).

Carefully transfer dough to prepared pie pan (you can fold it into fourths, then unfold in the pan) - draping the excess dough over the edges of the baking dish.

Spoon the filling into the middle of the pastry, gently spreading it out to fill the bottom of the form. Dot with 2 Tbsp. of butter.

Next, fold over the pastry dough on the sides to encase the filling, lapping over the dough edges in a free from style, and leaving a hole in the middle of the pie for the steam of the filling to escape. 

Brush the pastry dough evenly with a tablespoon of milk and sprinkle with a teaspoon of sugar to make a nice final glaze that will make the pastry brown more beautifully as it bakes.

Bake for 15 minutes at 400ºF / 200ºC - then reduce heat and bake for an additional 30-40 minutes or until crust is golden and the filling is bubbly. If you are really worried about the filling bubbling over, you can also bake the pie on a lined cookie sheet.

Let cool for 15-20 minutes and serve warm - delightful with whipped or ice cream.

My family goes crazy over this recipe and the pie always disappears in a flash :)

I hope you and your loved ones will enjoy these springtime rhubarb recipes as well!

Happy holiday weekend to you and all my best,

xoxo

Stephanie


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Sending you delicious springtime greetings,

xoxo

Stephanie