Mini Rhubarb Crumble Pies are a delightful twist on a traditional British favorite. Perfect for a snack, afternoon tea, or even as a dessert, these little pies combine a buttery shortcrust base with sweet-tart rhubarb filling and a crisp, golden crumble topping. They are simple to make and impressive enough to serve to guests.
What Are Mini Rhubarb Crumble Pies?
These charming pies are essentially a smaller version of the classic rhubarb crumble. Each pie starts with a tender shortcrust pastry base, filled with rhubarb that has been lightly sweetened and cooked until just soft. The finishing touch is a crumble topping made from butter, sugar, and flour that bakes to a crisp, golden perfection.
The idea of making these mini pies came from experimenting with other crumble-topped pastries. Rhubarb pairs beautifully with a sweet crumble, offering a perfect balance of tangy and sweet in every bite. They can be enjoyed on their own, or served with cream, custard, or ice cream for an elegant dessert.
What is Rhubarb?
Rhubarb is a green, leafy plant with thick pink stalks commonly used in desserts throughout the UK. Only the stalks are edible, as the leaves are poisonous. Although technically a vegetable, rhubarb is often treated as a fruit in the kitchen because of its natural pairing with sugar and its predominant use in sweet dishes.
You can find two types of rhubarb: forced and field-grown. Forced rhubarb is grown in the dark to encourage earlier growth, resulting in lighter pink, sweeter stalks available from December to March. Field-grown rhubarb grows naturally in sunlight, producing more green-tinted stems, and is in season from April through September. Both types work well in this recipe, though forced rhubarb tends to have a naturally sweeter flavor.
Is Using Store-Bought Pastry Cheating?
Many bakers debate whether using pre-made pastry counts as “cheating,” but for these pies, store-bought shortcrust is perfectly acceptable. Ready-rolled pastry saves time and effort, making it easier for anyone to create neat, uniform pies without the need for advanced pastry skills.
If you prefer, you can make your own shortcrust pastry. Roll it to about 4mm thick for the ideal base. Using store-bought pastry does not compromise the taste—it just makes the process more convenient.
What Equipment Do You Need?
To make mini rhubarb crumble pies, a shallow bun tin is essential. These tins are smaller and shallower than typical muffin or cupcake tins, providing a better ratio of pastry to filling to crumble.
You will also need a circular cutter, ideally around 3 inches (7.5cm). A fluted cutter adds a decorative edge, but a plain round cutter works just as well, especially since the crumble topping covers the edges.
Making Gluten-Free Mini Rhubarb Crumble Pies
These pies can be easily adapted to be gluten-free. Many supermarkets carry gluten-free shortcrust pastry, usually found in the freezer section. Roll it out to the same thickness as regular pastry.
The crumble topping can also be made gluten-free by swapping regular flour with a gluten-free alternative, such as plain gluten-free flour or almond flour. The rhubarb filling is naturally gluten-free, so no adjustments are needed there.
Adding Extra Flavors
Mini Rhubarb Crumble Pies are versatile and can easily accommodate additional flavors:
- Nuts: Replace part of the flour in the crumble with ground almonds for a nutty flavor. Flaked almonds can also add texture.
- Spices: Ground ginger pairs wonderfully with rhubarb. Start with ½ teaspoon and adjust to taste.
- Liquor or Wine: A splash of port or dessert wine enhances the sweetness and depth of the filling. Cook the rhubarb slightly longer to allow extra moisture to evaporate.
These simple additions can elevate your pies and create unique flavor combinations that suit any occasion.
How Many Pies Will This Recipe Make?
The number of pies depends on the thickness of your pastry and the size of your pack. A typical 375g pack of ready-rolled shortcrust pastry will make approximately 23–24 mini pies. Thicker pastry or a smaller pack will yield fewer pies.
Storage and Shelf Life
These mini pies will keep in an airtight container for up to 4–5 days at room temperature. For best results, reheat for 20–30 seconds in the microwave before serving.
Freezing the Pies
Mini rhubarb crumble pies freeze beautifully. Once fully cooled, store them in a freezer-safe container or bag for up to three months. When ready to eat, simply defrost at room temperature. This is a great way to preserve a surplus of rhubarb or to prepare ahead for gatherings.
- Prepare the filling: Place the rhubarb and caster sugar in a pan over medium heat. Cook for 5–10 minutes, stirring occasionally, until the rhubarb begins to soften. Remove from heat and allow to cool slightly.
- Make the crumble topping: In a large bowl, combine the flour, butter, and sugar. Rub together with your fingertips until the mixture resembles breadcrumbs. Set aside.
- Preheat the oven: Heat to 170°C fan (190°C non-fan). Spray two 12-hole shallow bun tins with oil.
- Prepare the pastry: Unroll the shortcrust pastry. Using a 3-inch (7.5cm) round cutter, cut circles to fit into the tins. Carefully lift the circles and place them into the oiled tin.
- Roll remaining pastry: Gather leftover pastry, lightly dust with flour, and roll out again to the same thickness. Cut additional circles and place in the tins. Repeat until all pastry is used.
- Fill the pies: Spoon a small amount of the cooled rhubarb filling into each pastry case.
- Add the crumble topping: Sprinkle the crumble evenly over the filling, covering completely.
- Bake: Place in the oven and bake for 18–20 minutes, or until the tops are golden brown.
- Cool: Remove pies from the tins and transfer to a wire rack to cool completely before serving.
Notes
- Store pies in an airtight container for up to 4–5 days.
- Freeze baked pies for up to 3 months; defrost at room temperature before serving.
- Add optional flavors such as ground almonds, flaked almonds, ginger, or a splash of port for variation.
- Gluten-free adaptation: Use gluten-free shortcrust pastry and substitute flour in the crumble with gluten-free alternatives.