Discover the Legendary Maisemakahvila Rhubarb Pie
A Brief History of the Classic Pie
The Maisemakahvila rhubarb pie is not just a dessert; it’s a piece of history. Developed by Katariina Pylsy in 1972, this legendary pie has become a classic in many households. Initially made with apples, Katariina’s recipe took a delightful twist when she was gifted a large batch of rhubarb by her neighbor. This inspired her to experiment with this tart vegetable, resulting in a beloved recipe that continues to be a favorite today.
The Charm of Maisemakahvila
Maisemakahvila, located in Hämeenkyrö, Finland, boasts a historical building dating back to 1905. Katariina describes her strong connection to the café, recalling that her father bought the house and gifted it to her for her tenth birthday. “I fell in love with this house and its surroundings back then,” she says. While the café is now closed to the public, Katariina frequently bakes her famous rhubarb pie to share during community events and gatherings.
Versatility of the Pie
One of the great things about this rhubarb pie is its versatility. Katariina notes that the pie can be made with various fruits, including apples, lingonberries, and currants, proving its adaptability. “You can make it with anything if you don’t have rhubarb on hand. The pie is fantastic when using apples instead of rhubarb,” she remarks.
Tips for the Best Rhubarb Pie
1. Freezing Rhubarb for Enhanced Flavor
A lesser-known fact is that rhubarb can be frozen in spring and used in pies later in the year. Katariina advises that frozen rhubarb can yield even better results, imparting a richer flavor to the pie.
2. Go Gluten-Free
For those with dietary restrictions, Katariina suggests using gluten-free flour. “The pie turns out softer and can be enjoyed by anyone,” she emphasizes. This simple substitution makes the pie inclusive for all guests.
3. Reducing Sugar
Another of Katariina’s tips is to reduce the sugar content compared to typical recipes. By incorporating flavored quark instead of plain, less sugar is required, allowing the natural tartness of the rhubarb to shine through.
Recipe for Maisemakahvila Rhubarb Pie
Ingredients:
- 8 dl flour (or gluten-free equivalent)
- 2½ dl sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla sugar (optional)
- 160 g butter
- 2 dl buttermilk
- 2 eggs
- 500 g rhubarb
Topping Ingredients:
- 2–2½ cans quark or flavored vanilla quark
- 2 eggs
- Just under 1 dl sugar (reduce for flavored quark)
Preparation Steps
Prepare the Rhubarb: Wash the rhubarb stalks, remove any woody fibers, and chop them finely. Freezing the rhubarb beforehand can improve the pie’s texture.
Melt the Butter: In a saucepan, melt the butter and allow it to boil for a few minutes to enhance its caramel flavor. Let it cool down.
Make the Crust: Combine the flour, sugar, baking powder, baking soda, and vanilla sugar in a bowl. Add the melted butter and mix until crumbly. Reserve about half of the mixture for the topping.
Combine Wet Ingredients: In another bowl, mix the reserved crumbly mixture with buttermilk and eggs. Spread this base across the bottom of a lined baking tray, leaving some lumps for texture.
Add Rhubarb: Scatter the chopped rhubarb evenly over the base.
Prepare the Filling: In a bowl, combine quark, eggs, and sugar. Pour this mixture over the rhubarb.
Top with Crumble: Finish with the remaining crumble mixture over the top.
Bake: Place in an oven preheated to 175°C (347°F) for about 30 minutes.
Final Thoughts
The beauty of Maisemakahvila’s rhubarb pie lies not just in its flavors, but also in its history and adaptability. Feel free to modify ingredient quantities—this recipe is forgiving. If you lack buttermilk, sour cream can be a viable alternative. And if your crust becomes too firm during preparation, a splash of buttermilk can bring it back to life. Happy baking!
