Rhubarb pie is so good that it’s not worth the size of the pie.
There is enough rhubarb pie to share. Mari Moilanen
Rhubarb pie is a classic pastry in early summer. The grandmother’s easy pie is ennobled with white chocolate crumbs. The ripe pie is enjoyed with a bath of custard.
Lovely evergreen plant
Rhubarb is easy to grow. Once immersed in the ground, it raises its head from the soil every spring.
In Finland, the rhubarb cultivation tradition dates back to the 19th century. Almost every cottage yard is decorated with a large rhubarb bush. By the mid-20th century, rhubarb was already a common yard plant.
Rhubarb is a grateful plant for its fact that age does not affect its taste, but even grandmother’s older rhubarb still produces an acidic, edible stem.
Rhubarb is easy to move from one yard to another by dividing the tuber in the spring.
White chocolate is suitable as a rhubarb friend. Mari Moilanen
Rhubarb pie on a baking sheet
(For 8 people)
6–8 rhubarb arms
200 g of white chocolate
200 g of butter
3 eggs
4 dl cane sugar
8 dl spelled flour
2 teaspoons baking powder
1 teaspoon cardamom
1 teaspoon vanilla sugar
4 dl milk
1. Slice the rhubarb. Rhubarb pieces need 1 liter. Grind the chocolate with a knife into fair pieces. Melt the butter and allow to cool.
2. Beat eggs and sugar until fluffy. Add the mixed dry ingredients, milk and butter alternately.
3. Pour the batter into a baking sheet lined with parchment paper. Sprinkle with rhubarb and white chocolate.
4. Bake in the middle of a 200-degree oven for about 18 to 20 minutes. Serve lukewarm with vanilla sauce.
The story was originally published on June 14, 2021.