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Crispy Pie with Rhubarb and Velvety Vanilla Pudding - photo 1
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Crispy Pie with Rhubarb and Velvety Vanilla Pudding

Cakes and Bakes Desserts 180 min Medium 4 wyświetleń ~53.90 PLN - (0)
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Description

This is the essence of Polish spring captured in the form of a delicious cake. Imagine a perfectly crumbly, buttery base topped with a layer of tart, juicy rhubarb, all enveloped in a velvety, homemade vanilla pudding that melts in your mouth. The whole thing is crowned with a crunchy crumble, also made from the same shortcrust pastry, which gives the dessert coherence and a wonderful texture. This cake is the perfect balance of flavors: the sweetness of the pudding and crumble beautifully counteracts the natural tartness of the rhubarb. Its appearance is equally delightful – the golden crumble, under which the pink of the rhubarb and creamy pudding peek through, creates an appetizing mosaic. Serve it for afternoon tea with a cup of coffee or as a dessert after a family dinner. Its preparation, although consisting of several stages, is extremely satisfying and allows you to master three basic pastry techniques: making shortcrust pastry, homemade pudding, and the perfect crumble.

Składniki (12)

Servings:
12
  • Mąka pszenna tortowa (typ 450) 500 g
  • Masło (zimne) 250 g
  • Powdered sugar 150 g
  • Żółtka jaj 4 szt.
  • Baking powder 10 g
  • Rhubarb 800 g
  • Granulated sugar 180 g
  • Potato flour 45 g
  • Milk 3.2% 500 ml
  • Vanilla bean 1 szt.
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 50 g
💰 Szacowany koszt dania: ~53.90 PLN (4.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust Pastry and Crumble

1

Prepare a large bowl or a work surface. Add 500g of wheat flour, 150g of powdered sugar, 10g of baking powder, and 1g of salt. Mix the dry ingredients with a whisk to aerate and distribute them evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Powdered sugar, Baking powder, Salt
Sifting the flour and powdered sugar through a sieve will make the dough even more delicate and free of lumps. Use a large bowl so that the ingredients do not spill out while mixing.
2

Take 250g of butter straight from the fridge. Cut it into small cubes (about 1x1 cm). Add the cubed butter to the dry ingredients. Now, using your fingertips, quickly rub the butter into the flour until the mixture resembles wet sand or breadcrumbs. Try to do this as quickly as possible to prevent the butter from warming up.

Ingredients: Masło (zimne)
The key to flakiness is cold butter! You can use a pastry cutter or a food processor with a pulse function to make the process even faster and to avoid warming the dough with your hands.
3

Make a well in the center of the mixture and crack 4 egg yolks into it. Now quickly knead all the ingredients into a uniform, smooth ball of dough. Do not knead it for too long – just enough for the ingredients to combine. Over-kneading will result in the dough being hard rather than crumbly after baking.

Ingredients: Żółtka jaj
If the dough is too dry and won't come together, you can add 1-2 tablespoons of cold water. The finished dough should be pliable and not stick to your hands.
4

Divide the dough into two parts in a ratio of 2/3 and 1/3. Flatten the larger part (2/3), wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes. Wrap the smaller part (1/3) in plastic wrap as well and put it in the freezer for the same amount of time. Chilling the dough is crucial for its flakiness, and freezing the smaller part will make it easier to grate into crumbs.

You can prepare the dough a day in advance and store it in the fridge. This will save you time on baking day.

Rhubarb Filling

5

Thoroughly wash 800g of rhubarb under running water. Cut off the woody ends and leaves (they are toxic!). You don't need to peel it if the skin is young and thin. Cut the stalks into slices about 1-1.5 cm thick. Transfer the chopped rhubarb to a bowl.

Ingredients: Rhubarb
If you are using thicker, older rhubarb, it's worth removing the tough, fibrous strips of skin by pulling them off with a knife from one end to the other.
6

In a bowl with rhubarb, add 100g of granulated sugar and 15g (about 1 tablespoon) of potato starch. Mix thoroughly so that each piece of rhubarb is coated with sugar and starch. The potato starch will absorb the excess juice that the rhubarb releases during baking, creating a delicious jelly and preventing the bottom of the cake from becoming soggy.

Ingredients: Granulated sugar, Potato flour
If you want, you can add a pinch of cinnamon or cardamom for extra aroma. Set the rhubarb aside while preparing the pudding.

Homemade Vanilla Pudding

7

Pour about 400 ml of milk into a heavy-bottomed saucepan. Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Add both the seeds and the empty pod to the milk. Heat over medium heat, almost to a boil. You will see steam rising from the milk and small bubbles forming at the edges of the pot.

Ingredients: Milk 3.2%, Vanilla bean
Using a heavy-bottomed saucepan is very important – it prevents the milk and pudding from burning. Do not allow the milk to boil at this stage.
8

In the meantime, in a separate bowl, place 3 egg yolks, 80g of granulated sugar, and 30g of potato starch. Using a whisk or mixer, beat the ingredients into a smooth, uniform paste without lumps. Pour in the remaining 100 ml of cold milk and mix again until combined.

Ingredients: Żółtka jaj, Granulated sugar, Potato flour, Milk 3.2%
Thoroughly mashing the egg yolks with sugar and flour is crucial to avoid lumps in the finished pudding. The mixture should have the consistency of thick cream.
9

When the milk in the saucepan is hot, remove the vanilla bean from it. Very slowly, while continuously whisking the egg mixture, pour in about half a cup of hot milk. This process is called tempering – it prevents the yolks from curdling. Then, pour the entire tempered egg mixture back into the saucepan with the remaining milk.

This is the most important step! Pour the milk really slowly and stir vigorously. If you pour in the hot milk too quickly, you'll end up with scrambled eggs instead of pudding.
10

Place the saucepan back on low heat and warm it up, constantly whisking vigorously along the bottom and sides of the vessel. After about 1-2 minutes, the mixture will start to thicken. Cook for another minute from the moment the pudding starts to 'bubble', until it is thick and creamy. Remove from heat and set aside to cool slightly. Cover the surface of the pudding with plastic wrap so that it touches the top – this will prevent a skin from forming.

Do not stop stirring for a moment, otherwise the pudding will stick to the bottom and burn. The ready, hot pudding will seem a bit thinner, but it will thicken as it cools.

Assembling and Baking the Cake

11

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a baking dish, preferably rectangular, measuring about 25x35 cm. Line it with parchment paper. Take out the larger portion of the dough (2/3) from the fridge. Press it into the bottom of the dish, creating an even layer. You can roll out the dough between two sheets of paper or simply press it into the bottom with your fingers.

To make the crust crispier, you can blind bake it. Prick the dough with a fork in several places and place it in the preheated oven for 10-12 minutes, until it is lightly browned.
12

Evenly spread the prepared rhubarb on the pre-baked or raw crust. Then, gently pour the still warm pudding over the layer of rhubarb, spreading it evenly with a spatula.

Spread the pudding carefully so that it doesn't mix too much with the rhubarb. We want to achieve distinct layers.
13

Remove a smaller portion of the dough (1/3) from the freezer. Grate the frozen dough directly on top of the pudding using a coarse grater, creating a crumb layer. Try to spread it evenly over the entire surface. Additionally, if using, sprinkle 50g of almond flakes on top.

Ingredients: Almond flakes
If the dough starts to warm up and becomes difficult to grate, put it back in the freezer for a few minutes. The colder it is, the easier it will be to achieve a nice crumble.
14

Place the pan with the cake in the preheated oven. Bake for about 45-50 minutes, until the crumble on top is beautifully golden brown and the custard at the edges starts to brown. After baking, remove the cake from the oven and let it cool completely in the pan.

The cake is best cut when it is completely cold. Cutting warm cake will cause the pudding to spill out. It requires patience, but the result is worth it!

Fun Fact

💡

Rhubarb, although used in the kitchen like a fruit, is botanically a vegetable! In Poland, it became popular in the 19th century and is one of the first signs of spring in gardens and at markets.

Best for

Wiosenny podwieczorek Rodzinny obiad Przyjęcie w ogrodzie Deser na Dzień Matki

Tips

🍽️ Serving

The cake is delicious on its own, but it can be served with a dollop of whipped cream or a scoop of vanilla ice cream, which will enhance its creamy character. Before serving, you can lightly dust it with powdered sugar for visual effect.

🥡 Storage

The cake should be stored in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days. It tastes best on the day it is baked and the next day, when the flavors have melded and the bottom has softened slightly from the filling.

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