This is a very simple and very tasty rhubarb pie – the creamy filling complements the tartness of rhubarb very nicely, and using melted butter in the crust makes it especially crumbly. If you use thin and youngish rhubarb, you don’t need to peel them first, but that would be wise with older and thicker rhubarbs. I actually prefer to use unpeeled rhubarb, as the pie gets a lovely pink hue then. And the scent of cinnamon and cardamom makes your kitchen smell divine..
A creamy rhubarb pie
A recipe adapted from June 2003 issue of Pereköök
The crumbly crust:
250 ml of plain flour
0.5 tsp baking powder
2 Tbsp brown sugar
100 g butter
Sieve the flour and baking powder, mix with sugar and melted butter. Press the mixture into Ø 26 cm loose-bottomed cake tin and put into the fridge for half an hour.
Pre-bake for 10 minutes in 200˚C oven.
The aromatic & tart filling:
500 g of rhubarb
100 ml brown sugar
1 tsp cinnamon
1 tsp ground cardamom
1.5 Tbsp plain flour
Peel the rhubarb, if necessary, and chop into 1-2 cm pieces. Mix rhubarb, sugar, cinnamon, cardamom and flour in a bowl and dip into the half-baked crust.
The creamy topping:
2 egg yolks
300 ml whipping or double cream
Whisk the egg yolks, add the cream and pour over the rhubarb filling.
Put the pie back into the oven and bake for another 30 minutes or so.
The pie filling should be slightly soft and creamy – but if you prefer it firmer, let the pie cool a little. Add a touch of whipped cream or good vanilla ice cream, if you wish, grab a spoon and enjoy. Mmmmm.