Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Rustic rhubarb pie with vanilla custard cream and oat crumble - photo 1
← Recipes

Rustic rhubarb pie with vanilla custard cream and oat crumble

Desserts Cakes and Bakes Desserts for Kids 100 min Medium 14 wyświetleń ~47.67 PLN - (0)
Rate:
(0)

Description

A delicate, two-layer cake inspired by the classic combination of rhubarb and custard, reimagined in the Sweet Blog style with a vanilla custard cream enriched with mascarpone and rhubarb jam under a crunchy oat crumble. The cake combines the tartness of rhubarb with the creamy sweetness of custard and a buttery base, creating a harmonious composition of flavors and contrasts in textures. It looks rustic and appetizing — pink stripes of rhubarb peeking through the golden crumble, best served slightly cooled, with fresh raspberries or a spoonful of thick natural yogurt. Perfect for afternoon tea, weekend gatherings with friends, or as a cozy dessert with coffee.

Składniki (15)

Servings:
8
  • Wheat flour 200 g
  • Granulated sugar 280 g
  • Egg 4 szt.
  • Butter 160 g
  • Milk 500 ml
  • Baking powder 10 g
  • Rhubarb 500 g
  • Cornstarch 40 g
  • Mascarpone 150 g
  • Vanilla extract 5 g
  • Oat flakes 60 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 50 g
  • Fresh raspberries 100 g
  • Powdered sugar 30 g
💰 Szacowany koszt dania: ~47.67 PLN (5.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (top-bottom). Prepare a 23x23 cm square baking dish: line the bottom with parchment paper and lightly grease the sides with butter. Take all the ingredients out of the fridge for 20–30 minutes so that the butter and mascarpone reach room temperature — this will make mixing easier.

Use a mold measuring 23x23 cm or a springform pan Ø24 cm; trim the parchment paper so that it fits nicely. Preheating the oven in advance ensures even rising.

Cake

2

In a large bowl, place the flour and baking powder, and mix with a wooden spoon. In a separate bowl, beat the eggs with 150 g of sugar (from the total amount) using a mixer on high speed for 4–5 minutes, until the mixture is light and has increased in volume — it should form ribbons when the whisk is lifted. This will aerate the batter and give it a light texture.

Ingredients: Wheat flour, Baking powder, Egg, Granulated sugar
Use a hand mixer or stand mixer with a whisk attachment. If you don't have a mixer, whisk vigorously for 7–10 minutes.
3

Add the cooled, melted butter (80 g) and 40 ml of milk to the beaten eggs — pour slowly while mixing on low speed to combine the ingredients. Then add the dry ingredients (flour with baking powder) in batches: sift in half of the flour and gently fold it in with a spatula using an upward motion to avoid deflating the airy structure. Add the rest and gently combine again until there are no dry streaks.

Ingredients: Butter, Milk, Wheat flour, Baking powder, Egg
Use a silicone spatula to gently combine. The batter should be smooth and medium thick — if it seems too thick, add up to 40 ml more milk (a maximum of 80 ml in total).

Rhubarb jam

4

Cut the rhubarb into diagonal pieces about 2–3 cm long. In a medium pot, place the chopped rhubarb and 80 g of sugar (from the pool), add a tablespoon of water (about 15 ml) and a teaspoon of vanilla extract (from the pool). Heat over medium heat for 6–8 minutes, stirring occasionally, until the rhubarb softens but retains its shape — a slightly thickened, glossy compote should form.

Ingredients: Rhubarb, Granulated sugar, Vanilla extract
Use a wide pot with a thick bottom to prevent the rhubarb from burning. The rhubarb is ready when the stalks soften under a fork without falling apart completely.

Pudding cream

5

In a bowl, combine 40 g of cornstarch and 50 g of sugar (from the total). Gradually pour in 120 ml of cold milk from making the cream, whisking until a smooth, lump-free mixture forms. In a saucepan, heat the remaining 380 ml of milk with a teaspoon of vanilla extract (if available) until just about to boil — steam and small bubbles should appear at the edges, do not boil vigorously. Pour 1/3 of the hot milk into the bowl with the cornstarch, mix vigorously, and then pour everything back into the saucepan. Cook over medium heat, whisking, until the mixture thickens and begins to bubble for 1–2 minutes — this means the starch is actively gelling and the pudding is ready.

Ingredients: Cornstarch, Granulated sugar, Milk, Vanilla extract
Use a whisk to prevent lumps. The finished cream should be thick, silky, and hold its shape on a spoon. If lumps appear, strain through a sieve.
6

Cool the pudding for 5–7 minutes to a warm (not hot) temperature, stirring occasionally from the top (to prevent a skin from forming). To the warm cream, add mascarpone (150 g) and gently mix with a wooden spoon or rubber spatula until a silky, stable mixture forms. Taste — the cream should be sweet but balanced with the tartness of the rhubarb.

Ingredients: Mascarpone
Mascarpone should be soft (room temperature) — if it's cold, the mixture may curdle. Mix slowly until the ingredients are combined.

Oat Crumble

7

In a bowl, combine 60 g of oats, 60 g of flour (taken from the total amount of flour), and 50 g of sugar (from the pool). Add 80 g of cold butter, diced, and rub it in with your fingers or use a pastry cutter until uneven clumps the size of peas form — some fine, some larger, so that they are textured and crunchy after baking.

Ingredients: Oat flakes, Wheat flour, Granulated sugar, Butter
If you are using a food processor, pulse briefly — do not blend until smooth. The crumble should be crumbly, not uniform.

Assembly - base layer

8

Pour the prepared cake batter evenly into the lined baking pan — smooth the surface with a spatula. Use a spoon to gently spread the rhubarb jam on top of the cake, leaving a 1 cm border. Do not mix the jam with the cake; it should form a separate layer.

Ingredients: Rhubarb
Use a spatula to spread evenly. If the jam is very runny, drain it slightly before placing it to avoid sinking the cake.

Assembly - cream

9

Gently spread the mascarpone custard cream evenly over the layer of rhubarb. The easiest way is to use a spoon and smooth it out with gentle strokes of a spatula — do not press too hard to avoid mixing the cream into the jam.

Ingredients: Mascarpone, Cornstarch, Milk
If the cream is too soft, place it in the refrigerator for 10 minutes to slightly thicken before layering.

Assembly - crumble

10

Evenly sprinkle the prepared oat crumble on top of the cream. If you are using almond flakes (optional), sprinkle them on top. The crumble should partially cover the cream, creating a contrast of textures.

Ingredients: Oat flakes, Almond flakes
Additionally, you can add almond flakes to enhance the flavor/texture. Make sure the crumble is chunky — if it's too fine, it will become soft after baking.

Baking

11

Place the pan in the preheated oven and bake at 180°C for 35–40 minutes. Rotate the pan halfway through the baking time to ensure the top browns evenly. The cake is done when the crumble is golden, and a toothpick inserted in the center (avoiding the cream center) comes out with a few moist crumbs — it doesn't need to be completely dry due to the cream.

Ingredients: Oat flakes, Butter
The best place is the middle rack of the oven. If the crumble browns too quickly, cover it with aluminum foil for the last 10 minutes.

Cooling and Decoration

12

Remove the cake from the oven and let it sit in the pan for 15–20 minutes to allow the cream to partially set. Then gently remove the cake by lifting it with the paper. Completely cool on a rack for another 45–60 minutes. Before serving, dust with powdered sugar (optional) and decorate with fresh raspberries, if using.

Ingredients: Powdered sugar, Fresh raspberries
Do not cut the cake right after taking it out of the oven — the cream needs to reach room temperature, otherwise it will melt. Use a sharp, long knife and clean it after each cut to get even slices.

Serving

13

Serve the cake slightly cooled or at room temperature. Cut into squares about 6x6 cm to get 8 portions. For a flavor contrast, you can serve with a tablespoon of thick natural yogurt or lightly whipped cream.

Serve on a flat plate, garnishing with fresh raspberries and possibly mint leaves. The cake improves in flavor after a few hours, as the tastes "meld."

Fun Fact

💡

Rhubarb was initially cultivated as a leafy vegetable, but since the 19th century, it has gained popularity in desserts. The combination of rhubarb with creams and vanilla is classic, as vanilla softens its tartness.

Best for

popołudniowa herbata piknik wiosenny rodzinne spotkanie

Tips

🍽️ Serving

Serve slightly cooled, with a single tablespoon of thick natural yogurt or whipped cream. Fresh raspberries add color and freshness; toasted almond flakes enhance the crunchiness. When cutting, keep the knife warm (rinse with hot water and dry) for clean slices.

🥡 Storage

Store in the fridge covered with plastic wrap or in a container for 2–3 days. To reheat, take out a portion 30 minutes before serving or heat in the oven for 5–8 minutes at 150°C, but avoid the microwave, which will soften the crumble.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Sernik na zimno z owocami 420 min

Sernik na zimno z owocami

Desery
Ciasto marchewkowe z orzechami 150 min

Ciasto marchewkowe z orzechami

Desery
Keksy z bakaliami 90 min

Keksy z bakaliami

Sylwester
Cranberry-White Tart with Almond Filling 90 min

Cranberry-White Tart with Almond Filling

Cakes and Bakes
Spiced Plum Cake with Butter-Honey Crumble 90 min

Spiced Plum Cake with Butter-Honey Crumble

Cakes and Bakes
Velvety Donuts with Pistachio Cream and a Hint of Orange 180 min

Velvety Donuts with Pistachio Cream and a ...

Desserts

Recipe Categories

Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts for Kids
Desserts for Kids in: For Kids

Desserts for kids are sweet treats without guilt - less sugar, more flavor. Banana ice cream without sugar - frozen bananas blended to a creamy consistency. Chocolate mousse with avocado - creamy and healthy. Vanilla pudding with fruit - a childhood classic. Carrot and apple muffins - hidden vege...

See all recipes in this category
Reklama