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Tuesday, March 5, 2013

Roooo-bard Pie!

The other night, Nigel made a rhubarb pie.  They say that husband's can sometimes take on sympathic pregnancy cravings and he had been wanting to make this for about a month.  I had bought some frozen rhubarb from Whole Foods that sat and sat until he finally found a recipe that he liked.  My only suggestion was to have a crumb topping.  Here is the recipe he used.

Rhubarb Crumble Recipe


  • 2 lbs rhubarb, cut into 1-inch pieces
  • 1 1/4 cups white sugar
  • 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
Crumble Topping:
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 cup light brown sugar
  • 1/2 cup of butter (1 stick or 4 ounces), cut into cubes


1 Preheat oven to 375°F. In a medium sized bowl, mix together the rhubarb, white sugar, 1/4 cup of flour, the vanilla extract, and the ground cardamom. Spoon into a 9 x 13-inch baking dish.
2 In a food processor, pulse together 1 cup of flour, the salt, and the brown sugar. Add the butter and pulse until the pieces of butter are pea-sized. (Alternatively, mix the dry ingredients together and cut the butter in with two knives or a pastry cutter.) Spread topping mixture over rhubarb mixture.
3 Place in oven and cook for 35-45 minutes, until the filling is bubbly and the topping is lightly browned. Let cool for at least a half an hour before serving.
Serve with vanilla ice cream or whipped cream.
Now just like me, he made some changes. He used a delicious shortbread crust that he bought at the store. He blind baked the crust according to the package directions.  Once he filled and baked the pie, like any good Brit, he made a custard which he poured on top of the pie.  It was so good!  I've only had rhubarb once. But I can't wait until he makes this again!

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