If you’ve got rhubarb in the garden, you will love making this delicious Maple Rhubarb Crumble Pie. It’s perfect for cooler autumn days and makes a delicious dessert.
Maple Rhubarb Crumble Pie
If you’ve got rhubarb in the garden, you will love making this delicious Maple Rhubarb Crumble Pie. It’s perfect for cooler autumn days and makes a delicious dessert.
Ingredients
- 1 Sheet of sweet short pastry
- 4 cups chopped rhubarb
- 1/4 cup sugar
- 1/2 cup maple syrup
- 1 tsp vanilla essence
- 1/4 cup plain flour
Crumble Topping
- 1/2 cup plain flour
- 1/4 cup brown sugar
- 1 cup rolled oats
- 1/2 tsp ground cinnamon
- 4 tbsp cold butter
Instructions
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Line a 23cm greased springform pie tin with the pastry and chill for 1 hour.
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Preheat the oven to 200°C. Combine the rhubarb and sugar and set aside for 15 minutes.
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Add the maple syrup, vanilla and flour to the rhubarb and stir to combine. Place the filling in the chilled pastry shell and smooth the top. Bake on the lower rack of the oven for 20 minutes.
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To make the topping, combine the flour, sugar, rolled oats and cinnamon in a large bowl. Cut in the butter until the mixture is uniform and somewhat gravelly in texture.
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Remove the pie shell from the oven. Reduce the heat to 170°C. Spread the topping evenly over the pie and return it to the oven on the middle rack. Bake for a further 40–50 minutes until juices bubble thickly.
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Remove the pie from the oven and leave it to cool for 20 minutes. Remove the pie from the tin and cool it on a wire rack.
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Slice when slightly warm and serve with cream.
Copyright line Reproduced with permission from Sweet: Treats to Share. Published by Penguin Group NZ. RRP $45.00. Copyright recipe © Annabelle White, 2014. Copyright photography © Manja Wachsmith, 2014. Available nationwide
