Rhubarb has many health benefits. It also easily folds into a pie that takes the tongue as it goes.
This recipe is enough for up to eight people. Mari Moilanen
Rhubarb pie is an early summer classic baking, which is usually at its best with custard sauce.
This recipe adds sweetness to the pastry with white chocolate crumbs.
Actual health bomb
Rhubarb has many good health qualities. It includes, among other things, potassium, vitamin C, calcium, fiber and good antioxidants. In addition, rhubarb is a good anti -inflammatory delicious early summer delicacy.
However, you should be careful with rhubarb. Its leaves are toxic, and the raw stems contain oxalic acid, which is harmful when consumed in large quantities.
The stem of the plant should therefore be cooked before use, which reduces the amount of oxalic acid and the acidity of the rhubarb is even out.
The vanilla sauce is a friend of rhubarb pie. Mari Moilanen
Grab this grandmother’s traditional rhubarb pie recipe, which is enough for more than one delicacy.
Rhubarb pie on a damper
(For 8 people)
6-8 rhubarb stems
200 g of white chocolate
200 g butter
3 eggs
4 dl cane sugar
8 dl spelled wheat flour
2 teaspoons of baking powder
1 teaspoon of cardamom
1 teaspoon vanilla sugar
4 dl of milk
1. Slice the rhubarb. 1 liter of rhubarb pieces are needed. Crumble the chocolate with a knife into fair pieces. Melt the butter and allow to cool.
2. Whisk the eggs and sugar until fluffy foam. Add the dry ingredients, milk and butter alternately.
3. Pour the dough into a baking pan lined with baking paper. Sprinkle rhubarb and white chocolate on the surface.
4. Bake in the middle of a 200 degree oven for about 18-20 minutes. Serve lukewarm with custard sauce.
Recipe: Mari Moilanen
Sources: Iltalehti Archive