Rhubarb & Ginger Pudding Pie





You’ll need:


(for the pie & crumble dough)

380g flour

50g almond powder

140g sugar

a pinch of salt

230g cold butter

1 egg

1 tbsp freshly grated ginger


(for the rhubarb compote)

700g rhubarb

2 tbsp honey or sugar

a tiny splash of water


(for the pudding)

480g full fat milk

6 egg yolks

120g sugar

30g flour

20g cornstarch

1 tsp vanilla extract



Start by making the dough. In a large bowl, combine flour, almond powder, sugar and salt. Cut butter into cubes. Using your fingertips, rub the butter into the flour mixture until you have a sandy mixture.


Keep 160g of the crumble mixture apart and stir in the grated ginger. Chill until ready to use.

Add the egg to the remaining dough and stir to a consistent dough. Wrap in cling film and chill for at least one hour (or fifteen minutes in the freezer).

Next, make the rhubarb compote. Using a sharp knife, cut off the hard skin from the rhubarb and wash thoroughly. Cut into equal pieces and add along with honey or sugar to a saucepan. Turn on the heat and let it simmer for 10 to 15 minutes, stirring every now and then to prevent the compote from burning.

Sift the compote to get rid of any excess liquid.


Next, prepare the pudding. Heat milk in a saucepan until very hot, but not boiling. In a large bowl, mix egg yolks, sugar, flour and cornstarch until pale. Pour a splash of the hot milk with the egg mixture and mix shortly. Add back to the hot milk, turn on the heat and keep stirring until you have a thick and glossy pudding (about 3 minutes). Finally, stir in the vanilla extract. Pour pudding into a bowl and cover with cling film to prevent it from forming a skin on top.


Preheat the oven to 200C/400F. Grease a round baking pan (22 cm or 9 inch) with butter and dust with flour. On a floured surface, roll out the chilled dough to a circle that is a tiny bit larger than the diameter of the pie tin. Line with the dough, then trim and neat the edges.

Spread the rhubarb compote on the bottom, then top with pudding and sprinkle with the chilled crumble dough. Bake the pie for 50 minutes, or until the crumble and edges have turned golden brown.

Leave the pie to cool down to room temperature before serving.



8 thoughts on “Rhubarb & Ginger Pudding Pie”

  1. hallo, ik heb een vraagje … heb je een springvorm gebruikt? hoe krijg je die taart anders in 1 keer zo mooi uit de vorm? ik heb al zoveel taarten gebakken, maar uit zo’n soort vorm krijg ik die nooit in 1 stuk …


      1. ik was er al bang voor haha, die heb ik niet … rabarber vind ik niet meer … maar ben net seizoensfruit gaan plukken: het wordt bramentaart 🙂


  2. Dit was mijn eerste taart die ik gebakken heb.Heerlijk gewoon en wat een succes. Ze is zelfs niet uit de vorm geraakt want ze was dadelijk op.Bedankt voor het delen van dit recept 🙂


    1. Ik bak vaak 🙂 zondag mee naar familiefeest, maar ik moest nog iemand ophalen … toen ik terugkwam was ze al op … geen kruimeltje over!! Dus ik dènk dat ze erg lekker was.


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