6 March 2013

Rhubarb pie

A sweet pie will now be made just to celebrate the middle of the pie week. Although this pie is not so overly sweet it's interesting anyway. I like the bitterness of rhubarb in a sweet pie and I also use rhubarb way too seldom, so it's nice to bake with it for a change.

This is more a Finnish style rhubarb pie. Finnish summer pies typically have a quark filling with some fruit or berries.


For the base:

150g Butter
1 Egg
1dl Sugar
2dl Wheat flour
1dl Potato flour
1tsp Baking powder

For the filling:

2 Rhubarb stems
1 Egg
2 tbsp Quark
1dl Sugar
2-3tsp Vanilla sugar

Start by making the base. Foam the butter and sugar with a hand mixer, then add the egg. Mix the wheat and potato flours with the baking powder and add it to the butter, sugar and egg mix while stirring. Once you have a smooth dough spread it into a greased pie tin.

Preparations for the filling: Peel the rhubarb and cut it into small pieces. Mix the quark, sugar, eggs and rhubarb and spread them evenly on the base dough.

Bake at 200C for about 20-30 minutes until the pie receives some colour.

Serve with nice coffee and enjoy!

Your VegHog

No comments:

Post a Comment

Thanks for reading! I would very much appreciate any comments or suggestions from you.