Baking · Finnish
Raparperipiirakka (Rhubarb Pie)
Traditional rhubarb pie is one of Finland's favorites. And no wonder – the sweet and sour flavor of rhubarb pie is to many people's liking. This classic recipe is quick to make.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Start preparing the rhubarb pie by cooking the chopped rhubarb, sugar, and water in a saucepan into a thick compote. Cool until lukewarm. If you are using early summer rhubarb, which has a higher water content, do this: Soften the rhubarb pieces with the sugar (omit the water) in a shallow microwave-safe dish for 5–8 minutes. If a lot of liquid is released, drain it and use it, for example, in a fruit soup or as juice. Cool.
- 2
Mix the egg and sugar. Add the Oivariini, milk, and flour-baking powder mixture, stirring quickly.
- 3
Pour the pie batter into a greased, deep springform pan (Ø 24–26 cm). Spread the rhubarb compote on top of the batter.
- 4
Bake the rhubarb pie at 175 degrees for 30–35 minutes.
- 5
Serve the slightly cooled rhubarb pie with lightly whipped vanilla custard.