One of those bakes you start making in spring and keep returning to until late autumn — simply swapping the fruit depending on the season. It’s wonderfully tasty and very delicate (best served with a spatula, as it can crumble easily). Not overly sweet, either. I personally love it most with slightly tart jams (blackcurrant, blueberry, cranberry), although the original strawberry version works beautifully too :). I should also mention that this recipe comes from Bajaderka’s collection and has been tried and tested by many bakers — and almost everyone absolutely loves it!
Ingredients for the shortcrust base:
- 2 cups plain flour
- ½ teaspoon baking powder
- ½ cup icing sugar
- 185 g cold butter
- 3 large egg yolks
- 1 tablespoon thick sour cream
- 1 kg rhubarb
- 6 tablespoons sugar
- ½ cup strawberry jam
Ingredients for the crumble topping:
- 185 g plain flour
- 100 g sugar
- 125 g butter
- 1 sachet vanillin sugar (16 g)
Sift the flour with the baking powder. Add the cold butter (cut into pieces) and rub or chop until the mixture resembles crumbs. Add the egg yolks, icing sugar and sour cream. Quickly bring the dough together (a food processor works very well here). Shape into a ball, wrap in cling film and chill in the fridge for at least 30 minutes.
Preheat the oven to 180°C. Grate the chilled dough onto a 33 x 23 cm baking tin lined with baking parchment and press it evenly into the base. Bake for 15–20 minutes, until lightly golden. Remove and allow to cool slightly.
Wash, dry and cut the rhubarb into 1 cm pieces. Heat a large dry frying pan, add the rhubarb and sprinkle with sugar. Cook over high heat, stirring, until it releases juice (about 2–3 minutes). Transfer to a sieve and drain off excess juice.*
For crumble topping: Mix the flour with sugar and vanilla sugar. Melt the butter in a small saucepan and heat it well. Pour the hot butter over the dry ingredients and mix thoroughly.
Assembly:
Spread a thin layer of jam over the pre-baked base. Top with the drained rhubarb and sprinkle evenly with the crumble topping. Bake at 180°C for 30–40 minutes, until golden. Allow to cool slightly, then dust with icing sugar.
Tip: Don’t discard the rhubarb juice — dilute it with water to make a lovely homemade rhubarb compote drink!
Enjoy!
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