Strawberry-rhubarb crumble pie.


It’s been 25 days since my last blog post. The longest interval in between posts since I re-started blogging last October. To begin with, life outside of the kitchen has been too busy lately, and my head too preoccupied with other things besides blogging recipes. Moreover, Belgium’s been struck by a heat wave for the ten days or so, and those temperatures wear me down completely. A thunderstorm was initially announced for this evening, and although the forecast has been readjusted (no rain to be expected until Monday!) , a cooler wind is currently blowing, and I wanted to seize the moment to finally share a recipe which I’ve wanted to get out into the world ever since I created it last summer.

As rhubarb and strawberries are in season (you might even grow your own?), this is absolutely the time to go for this easily pleasing tangy-sweet dessert. It’s not in the pictures below, but of course you can serve this pie with some whipped cream, ice cream, or vanilla sauce (like this one from Oatly, which I wish were available in Belgium, and which my in-laws were so kind to bring home a couple of packages of from their Sweden trip recently – thanks again!).



strawberry-rhubarb crumble pie

  • Servings: 12
  • Difficulty: medium
  • Print


  • 120 g cane sugar
  • 150 g vegan butter
  • 8-10 TB aquafaba
  • 3 TB cornstarch
  • 1 tl vanilla extract
  • 2/3 cup vegan cream (I used soy cream)
  • 50 g vanilla pudding powder (which basically is cornstarch + vanilla)
  • 2 tsp baking powder
  • 300 g spelt flour
  • 150 g strawberries, quartered
  • 150 g rhubarb, chopped
  • 75 g strawberries
  • 75 gram rhubarb
  • 75 g vegan butter
  • 100 g spelt flour
  • 75 g cane sugar
  • dash of salt


  • Mix sugar and margarine until creamy. Add the vanilla and the aquafaba, and subsequently the cream, until you get a creamy mixture. Add the flour, cornstarch vanilla pudding powder and baking powder and stir decently.
  • Now mix in the strawberry and rhubarb pieces.
  • Distribute the batter evenly over a pie pan (28 cm in diameter)
  • Now layer the extra chopped fruit on top of the batter.
  • Finally make the crumbs: mix all ingredients until they form crumbs, and use them to create a top crumb layer.
  • Bake the crumble pie for 60 minutes in a preheated oven on 175-180 degrees Celcius.







2 thoughts on “Strawberry-rhubarb crumble pie.

  1. Welcome back! This is a perfect start of summer recipe, all those flavors and the bright color. I never thought to use pudding powder in baking. What a great life hack.


    • Thank you! Pudding powder is always to be found on my pantry shelves :-). The best thing to make with it, though, is, well, vanilla pudding, especially when layered with ‘speculaas’ (speculatius / biscoff cookies in the US, I think).


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s