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Spring Smile: Crumbly Pie with Rhubarb, Apples, and Vanilla Crumble - photo 1
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Spring Smile: Crumbly Pie with Rhubarb, Apples, and Vanilla Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 13 wyświetleń ~46.51 PLN - (0)
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Description

This cake is the essence of spring captured in a perfect bake. Imagine buttery, melt-in-your-mouth shortcrust pastry that serves as a solid base for a generous layer of juicy filling. The combination of tart rhubarb with the natural sweetness of aromatic apples creates the perfect balance of flavors that excites the taste buds. The whole is topped with a crunchy, golden crumble made with real vanilla and almond flakes, which adds not only wonderful texture but also deep aroma. The cake is visually stunning – ruby pieces of rhubarb intertwine with lighter apples, all under a golden blanket. Perfect for an afternoon tea in the garden, a family gathering, or simply as a sweet moment for yourself with a cup of your favorite tea. This is a recipe that celebrates seasonal ingredients and the simplicity of homemade baking in an elegant form.

Składniki (13)

Servings:
8
  • Mąka pszenna tortowa typ 450 400 g
  • Butter 200 g
  • Powdered sugar 100 g
  • Egg yolk 2.2 szt.
  • Thick sour cream 18% 1 łyżka
  • Rhubarb 500 g
  • Apples 400 g
  • Brown sugar 130 g
  • Potato flour 15 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Vanilla bean 2 szt.
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~46.51 PLN (5.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of shortcrust pastry

1

In a large bowl or on a work surface, sift 300g of wheat flour. Sifting will aerate the flour and make the dough more delicate. Add 100g of powdered sugar and two pinches of salt. Mix the dry ingredients with a whisk or fork to distribute them evenly.

Ingredients: Mąka pszenna tortowa typ 450, Powdered sugar, Salt
Use a large, wide bowl to have the freedom to mix. Sifting the flour is a key, though often overlooked step – it prevents lumps from forming and makes it easier to combine the ingredients.
2

Take 150g of very cold butter out of the fridge. Cut it into small cubes (about 1x1 cm) and add to the dry ingredients. Now the most important part: using a pastry cutter or just your fingertips, quickly rub the butter into the flour until you achieve a consistency of wet sand with visible lumps of butter the size of pea grains. Work quickly to prevent the butter from melting.

Ingredients: Butter
The most common mistake is overheating the butter with your hands. Work quickly and only with your fingertips, which are cooler than the inside of your hand. Butter lumps are desirable – they will create layers during baking and make the dough flaky.
3

Make a well in the center of the mixture. Crack 2 egg yolks into it and add 1 tablespoon of thick cream. Using a fork or knife, start to incorporate the dry ingredients into the center, mixing them with the wet ones. When the ingredients begin to come together, briefly knead the dough by hand, just until a smooth ball forms. Do not knead for long!

Ingredients: Egg yolk, Thick sour cream 18%
Overworking shortcrust pastry activates the gluten in the flour, which will make it hard and chewy after baking, rather than crumbly. The goal is just to combine the ingredients, not to knead an elastic dough.
4

Flatten the formed ball of dough slightly into a disc, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30-40 minutes. Chilling the dough is crucial – the butter will harden, and the gluten will 'rest', making it easier to roll out and ensuring perfect flakiness.

You can prepare the dough a day in advance and store it in the fridge. If you're in a hurry, you can put it in the freezer for 15 minutes, but chilling in the fridge gives better results.

Preparing the fruit filling

5

While the dough is cooling, prepare the fruit. Wash 500g of rhubarb stalks thoroughly. Cut off the woody ends and any leaves. You don't need to peel it if it's young. Cut the stalks into pieces about 1-1.5 cm thick and transfer to a large bowl.

Ingredients: Rhubarb
If you are using older, thicker rhubarb, you can remove the tough outer fibers with a small knife, just like you would peel celery.
6

Wash, peel, and core 2 apples. Cut the apples into cubes similar in size to the rhubarb (about 1.5x1.5 cm). Add the chopped apples to the bowl with the rhubarb.

Ingredients: Apples
Choose apples that will hold their shape after baking. Cutting the fruit into even pieces will ensure they bake at the same time.
7

In a bowl with the fruit, add 80g of brown sugar, 1 tablespoon of potato starch, and 1 teaspoon of cinnamon. Gently but thoroughly mix everything with a large spoon, ensuring that each piece of fruit is coated with the sugar and spice mixture. Set aside – during this time, the fruit will release juice, which will be bound by the potato starch.

Ingredients: Brown sugar, Potato flour, Ground cinnamon
Potato starch is your ally in the battle against a soggy bottom! It will absorb excess juice from the fruit during baking, creating a thick, fruity sauce instead of a watery puddle at the bottom of the cake.

Preparing the crumble

8

In a separate medium bowl, prepare the crumble. Add 100g of all-purpose flour and 50g of brown sugar. If you are using a vanilla bean, split it lengthwise and scrape the seeds directly into the bowl with the blunt side of a knife. Mix the dry ingredients.

Ingredients: Mąka pszenna tortowa typ 450, Brown sugar, Vanilla bean
You can put an empty vanilla pod into a jar of sugar to create your own vanilla sugar. It's a great way to use the whole product!
9

Add 50g of cold butter, cut into cubes. Just like with the dough, rub the butter with the flour and sugar using your fingertips until you get clumps of varying sizes – from fine crumbs to larger pieces. Finally, if using, gently mix in 30g of almond flakes. Place the prepared crumble in the fridge until needed.

Ingredients: Butter, Almond flakes
Do not try to achieve a uniform mass. The variety of crumb sizes will make the crumble more interesting in texture – partially crunchy and partially melting in your mouth. Chilling it will prevent it from melting on the fruit immediately after being applied.

Assembling and baking the cake

10

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a round tart pan or springform pan with a diameter of 24 cm. Line the bottom of the pan with parchment paper, and grease the sides with butter and dust with flour.

Properly preparing the pan is crucial to ensure that the cake doesn't stick and can be easily removed after baking. The paper at the bottom is an extra safeguard.
11

Take the chilled dough out of the refrigerator. Cut off about 2/3 of the dough – this part will be used for the base. Set the remaining 1/3 aside, covering it with plastic wrap to prevent it from drying out.

If the dough is very hard after taking it out of the fridge, leave it at room temperature for 5-10 minutes to soften slightly and become more pliable.
12

Roll out a larger piece of dough on a lightly floured surface into a circle slightly larger than the bottom of the pan (about 26 cm) and about 3-4 mm thick. To transfer the dough, loosely wrap it around the rolling pin and unroll it over the pan. Press the dough into the bottom of the pan, gently pressing it down with your fingers. Prick the entire surface of the bottom with a fork.

Pricking with a fork (known as docking) prevents the formation of air bubbles under the pastry during baking, ensuring a flat bottom.
13

From the remaining 1/3 of the dough, shape rolls and line the sides of the mold, creating a rim about 3-4 cm high. Try to ensure that the thickness of the dough on the sides is even. Press the dough at the junction of the bottom and sides to seal the mold.

You can also roll out the remaining dough into a long strip and line the sides of the pan with it. It's important that the edge is high enough to hold all the fruit filling.
14

Spread the entire fruit filling evenly over the prepared base along with the juice that has formed. Smooth the surface with a spoon.

Ingredients: Rhubarb, Apples
Do not drain the juice from the fruit! It contains sugar, spices, and cornstarch, which will turn it into a delicious, thick sauce.
15

Take the crumble out of the fridge. Sprinkle it evenly over the entire surface of the fruit, creating a thick layer. Do not press it down.

Loosely scattered crumble will allow steam to escape from between the fruits, preventing them from 'boiling' and ensuring that the top is perfectly crispy.
16

Place the cake in the preheated oven. Bake for about 50-60 minutes. The cake is ready when the crumble is deep golden brown and the fruit juices at the edges of the pan are bubbling vigorously. If the top starts to brown too quickly, loosely cover it with aluminum foil.

Every oven is different, so check the cake after 45 minutes. Bubbling juices are a sign that the potato starch has activated and the filling will thicken properly as it cools.
17

Remove the cake from the oven and place it on a metal rack to cool for at least 30-40 minutes before slicing. The hot cake will be very delicate, and the filling will be liquid. Cooling will allow it to set and stabilize, making it possible to cut clean portions.

Patience is key here! Cutting too early will cause the filling to spill out and the pieces of dough to fall apart. It tastes best slightly warm, not hot.

Fun Fact

💡

Rhubarb, although treated as a fruit in the kitchen, is botanically a vegetable. In the 18th century in England, it was so valued that its worth exceeded that of saffron or opium!

Best for

Wiosenne popołudnie z herbatą Rodzinny obiad Podwieczorek w ogrodzie Słodki poczęstunek do pracy

Tips

🍽️ Serving

The cake is delicious on its own, but served warm with a scoop of vanilla ice cream or a dollop of thick sour cream (crème fraîche) reaches a level of culinary perfection. Before serving, it can be lightly dusted with powdered sugar for decoration.

🥡 Storage

The cake can be stored at room temperature, covered with a cloth, for up to 2 days. In the refrigerator, in an airtight container, it will stay fresh for up to 4 days, but the crumble may lose its crunchiness. You can refresh it by heating a piece of cake for a few minutes in an oven preheated to 160°C.

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