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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 4 wyświetleń ~39.67 PLN - (0)
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Description

This cake is the essence of spring and early summer captured in a single bake. Imagine a perfectly crumbly, buttery base that melts in your mouth, topped with a generous layer of juicy filling. We combined tart, flavorful rhubarb with the delicate sweetness of aromatic apples, creating a balance of flavors that delights the palate. The whole is crowned with a rich, crunchy crumble with a deep vanilla aroma, which transforms into golden, crispy gems during baking. The cake is not only delicious but also beautifully presented – the contrast of the pink filling and golden crumble catches the eye. It pairs perfectly with afternoon coffee or tea, and served warm with a scoop of vanilla ice cream, it becomes a dessert worthy of the most festive gathering. This is a recipe that evokes memories of home warmth and carefree days.

Składniki (13)

Servings:
8
  • Mąka pszenna tortowa (typ 450) 450 g
  • Cold butter (82% fat) 250 g
  • Powdered sugar 100 g
  • Żółtko jaja kurzego 2 szt.
  • Rhubarb 500 g
  • Apple (e.g. gray renet) 2 szt.
  • Demerara brown sugar 80 g
  • Potato flour 30 g
  • Granulated sugar 100 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Sugar with real vanilla 15 g
  • Almond flakes 50 g
💰 Szacowany koszt dania: ~39.67 PLN (4.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of Shortcrust Pastry

1

On a large work surface or in a wide bowl, sift 300g of all-purpose flour. Add 100g of powdered sugar and a pinch of salt. Mix the dry ingredients. Take 150g of very cold butter out of the fridge, cut it into small cubes (about 1x1 cm), and add it to the flour. Using a knife or a special pastry cutter, vigorously chop the butter into the flour until the mixture resembles wet sand or semolina. The goal is to warm the butter as little as possible with your hands.

Ingredients: Mąka pszenna tortowa (typ 450), Powdered sugar, Salt, Cold butter (82% fat)
The key to flakiness is cold butter and minimal contact with the warmth of your hands. You can also use a food processor with an 'S' blade - add the dry ingredients and butter, and pulse for a few seconds until you achieve the desired consistency.
2

Make a small well in the center of a mound of chopped flour and butter. Crack 2 egg yolks into it. Now, very quickly, using your fingertips, combine all the ingredients into one cohesive ball of dough. Do not knead it for long! A few movements are enough, just until the dough comes together. Prolonged kneading activates the gluten in the flour, which will make the dough hard instead of crumbly after baking.

Ingredients: Żółtko jaja kurzego
A common mistake is over-kneading the shortcrust pastry. If the dough is not sticking, you can add 1-2 tablespoons of ice-cold water. Knead only until the ingredients are combined, no longer than a minute.
3

Shape the dough into a ball and gently flatten it to form a disk about 2-3 cm thick. Wrap it tightly in plastic wrap and place it in the refrigerator for at least 30 minutes, preferably for an hour. Chilling the dough is crucial – this allows the butter in the dough to firm up again, which prevents it from shrinking during baking and ensures perfect flakiness.

Do not skip the cooling step! It is one of the most important steps. You can prepare the dough even a day in advance and store it in the refrigerator.

Preparation of the Filling

4

While the dough is chilling, prepare the filling. Thoroughly wash 500g of rhubarb stalks under running water. Trim off the woody ends. If the stalks are older and have thick fibers, you can gently peel them from the outer skin by pulling it from one end. Cut the rhubarb crosswise into pieces about 1.5-2 cm thick. Transfer to a large bowl.

Ingredients: Rhubarb
Use a sharp knife to ensure the pieces are even. Young, thin rhubarb does not need to be peeled – its skin will add a beautiful pink color to the filling.
5

Peel 2 apples, cut them into quarters, and remove the cores. Cut each quarter into cubes similar in size to the pieces of rhubarb (about 1.5x1.5 cm). Add the chopped apples to the bowl with rhubarb.

Ingredients: Apple (e.g. gray renet)
To prevent the sliced apples from browning, you can drizzle them with a little lemon juice, but it's not necessary since they will be baked in the dough anyway.
6

In a bowl with the fruits, add 80g of brown sugar, 30g of potato starch, and 2g (1 teaspoon) of cinnamon. Gently but thoroughly mix everything with a large spoon, so that each piece of fruit is coated with the sugar and starch mixture. Set aside – during this time, the fruits will release some juice that will combine with the starch, creating a thick syrup.

Ingredients: Demerara brown sugar, Potato flour, Ground cinnamon
Potato starch is key – it will absorb the excess juice from the fruit during baking and ensure that the filling has the consistency of thick jam, not watery soup.

Preparation of Crumble

7

Prepare the crumble. In a medium-sized bowl, combine the remaining 150g of wheat flour, 100g of granulated sugar, and, if using, 15g of vanilla sugar. Mix the dry ingredients with a fork.

Ingredients: Mąka pszenna tortowa (typ 450), Granulated sugar, Sugar with real vanilla
Using sugar with real vanilla instead of vanilla-flavored will give a much better, deeper, and more natural aroma.
8

Add 100g of cold butter, cut into small cubes, to the dry ingredients. Now, using your fingertips, rub the butter into the flour and sugar. Make movements similar to rubbing. Do this quickly until lumps of varying sizes form. Do not knead into a ball! The crumble should be loose, with visible lumps. Finally, if using, gently fold in 50g of almond flakes. Place the bowl with the crumble in the fridge while preparing the base.

Ingredients: Cold butter (82% fat), Almond flakes
Just like with shortcrust pastry, the colder the butter and the quicker the work, the better the crumble. Chilling the crumble before baking will make it crispier.

Assembling and Baking the Cake

9

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a baking dish – a rectangular one measuring about 25x35 cm or a springform pan with a diameter of 26 cm will be ideal. Line the bottom of the dish with baking paper. Take the chilled dough out of the fridge. Cut off about 2/3 of the dough and press it into the bottom of the dish. You can roll out the dough on a lightly floured surface or simply tear off pieces and press them into the bottom, using your fingers to create an even layer about 0.5 cm thick. Store the remaining 1/3 of the dough back in the fridge.

Pressing the bottom with your fingers is easier and doesn't require rolling. Try to keep the thickness of the base uniform. If the dough is too sticky, dust your fingers with flour.
10

Prick the entire surface of the dough with a fork at close intervals. This will prevent air bubbles from forming during baking. Place the pan with just the bottom in the preheated oven and bake for 15 minutes. The bottom should be lightly golden and 'dried out'. This process, called 'blind baking', prevents a soggy bottom from a wet filling.

To ensure the base is perfectly flat, you can cover it with a sheet of baking paper and weigh it down with special ceramic balls or dry beans/peas. After 10 minutes, remove the weight and bake for another 5 minutes.
11

Carefully remove the pre-baked crust from the oven. Evenly spread the entire prepared filling of rhubarb and apples on the hot crust. Use a spatula to ensure the layer is uniform.

Ingredients: Rhubarb, Apple (e.g. gray renet)
Be careful, the pan will be very hot! Use oven mitts. Spreading the filling on the hot base helps to 'seal' the dough and additionally protects it from becoming soggy.
12

Take the bowl with the crumble out of the fridge. Evenly sprinkle the entire surface of the fruit, creating a thick layer. Do not press down on the crumble; it should lie loosely.

Try to cover the entire surface of the fruit so that the juices do not leak too much on top during baking.
13

Put the cake back in the oven preheated to 180°C (fan) and bake for about 40-50 minutes. The cake is ready when the crumble is beautifully golden and the fruit juices are bubbling at the edges of the pan. To check if the fruit is soft, you can insert a wooden skewer into the center of the cake – it should go in without resistance.

Every oven bakes differently, so keep an eye on the cake after 35 minutes. If the crumble browns too quickly, you can loosely cover the top of the cake with aluminum foil and continue baking.
14

Remove the finished cake from the oven and place it on a metal rack to cool completely, which will take at least 2-3 hours. Do not try to cut the hot cake! The filling needs to set; otherwise, it will spill out, and the cake will fall apart. Be patient, it's worth the wait.

Cooling is just as important a step as baking. It allows all the flavors to meld together and gives the cake the right structure. Only a cooled cake can be nicely cut into even portions.

Fun Fact

💡

Rhubarb, although treated as a fruit in the kitchen, is botanically a vegetable from the buckwheat family. For centuries, it was mainly used in traditional Chinese medicine as a laxative, and its culinary use in Europe only became popular in the 18th century.

Best for

Wiosenne popołudnie w ogrodzie Rodzinny obiad Podwieczorek do kawy Przyjęcie dla przyjaciół

Tips

🍽️ Serving

The cake tastes delicious both at room temperature and slightly warmed. Serve it with a scoop of vanilla or cream ice cream, a dollop of thick 18% sour cream or Greek yogurt, which will balance the sweetness. Before serving, you can also dust it with powdered sugar for decoration.

🥡 Storage

Store the cake at room temperature, covered with a cotton cloth or in a cake container, for up to 3 days. Storing in the fridge may cause the crumble to lose its crunchiness. To restore it, you can reheat a piece of cake in an oven preheated to 150°C for 5-7 minutes.

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