As long as I can remember my mother and my grandmother have made rhubarb pie at our cottage and the rhubarb has been picked up from our own garden. When I was a little girl, I didn’t quite like the sour rhubarb but I always ate the dough. Through the years I’ve learned to love this beautiful vegetable (or whatever it should be called). And now I wanted to share this very traditional, simple pie recipe with you! This is a true definition of summer!
takes 80-90 minutes to make
makes one pie
5-6 dl rhubarb peeled and cut in 2 cm pieces
1,5 dl (150 ml) granulated sugar
250 g butter
2 dl (200 ml) granulated sugar
6 dl (600 ml) wheat flour
2 tsp baking powder
4 tsp vanilla sugar
2 tbsp granulated sugar
Put the peeled and cut rhubarbs in a bowl with the sugar. Mix and leave for at least 30 minutes.
Meanwhile, make the dough. Mix the butter and sugar well together, then add the eggs and whisk. In a separate bowl, mix all the dry ingredients. Add the dry ingredients to the butter mixture, couple of dl at a time. Knead for a 2-3 minutes.
Preheat the oven to 200°C.
Roll out about ⅔ of the dough into a 5 mm thick, big circle and transfer to a pie pan. Roll out the rest of the dough and cut into 12 long strips. Spoon the filling into the pie pan and place the strips in a pattern (see the picture above) on top. Trim the excess dough from the edges.
Whisk the egg lightly in a glass. Brush the pie with the whisked egg and sprinkle the sugar on top.
Bake in the oven for 20 minutes, then lower the temperature to 150°C. Bake until the pie is golden brown, for about 30-40 minutes. Serve with vanilla sauce or ice cream!