With Risto Mikkola’s instructions, you will bake the best rhubarb pie of all time.
The custard complements the taste of the rhubarb pie. Roni Lehti
The early summer rhubarb season is upon us, or already underway.
Chef Risto Mikkola combines with it a less frequently used raw material.
– Rhubarb and honey are a great flavor pair. Rhubarb is really sour, but as soon as you add honey or sugar, it turns into a symphony in your mouth, Mikkola writes.
This rhubarb pie is downright cake-like if you make it in a round springform pan. The pie will be really juicy and moist, because Mikkola rolls the rhubarb pieces in honey and adds almond powder to the dough.
In the oven, honey and rhubarb make the dough juicy. Of course, honey can also be replaced with sugar.
Even though there are many kinds of custards on the store shelves, Mikkola is of the opinion that there is nothing better than homemade custard.
The “it’s good when you make it yourself” idea is really true, as long as you remember to watch the yolks when making the sauce. The danger is that instead of custard, you will end up with scrambled eggs.
Mikkola assures that the custard is guaranteed to succeed with her instructions.
Peel the rhubarb by pulling evenly from the edge of the peel parallel to the body. Roni Lehti
Rhubarb Honey Pie
170 g of butter, at room temperature
3.5 dl of sugar
3 eggs
3 teaspoons of baking powder
5 dl wheat flour
120 g of almond flour
1 tablespoon of vanilla sugar
2.5 dl of milk
a good 0.5 dl of honey
1 kg rhubarb, peeled, diced
Cake crumbs
2 dl wheat flour
1.5 dl of sugar
1 tablespoon of cinnamon, powder
110 g butter, cold
1. Whip the butter and sugar until pale. Add the eggs one at a time.
2. Mix the dry ingredients together and add to the dough in three parts, alternating with the milk. Mix until smooth.
3. Prepare the cake crumb: mix all the ingredients together into a smooth crumb.
4. Pour the dough onto a baking sheet lined with baking paper and smooth the surface. Spread the rhubarb cubes evenly over the dough. Sprinkle the rhubarb with cake crumbs. Bake at 160 degrees for 40 minutes. Allow to cool and enjoy with custard.
Custard:
5 dl whole milk
2 dl sugar
1 vanilla pod
6 egg yolks
a pinch of salt
1. Separate the yolks from the whites. Open the vanilla bean and scoop out the seeds.
2. Put the yolks, milk, sugar, salt and vanilla bean and seeds in a saucepan.
3. Heat the mixture, stirring all the time, until the temperature of the mixture is 84 degrees. The finished sauce should have a jelly-like consistency.
4. Take the pot off the heat and continue stirring from time to time until the sauce has cooled. Strain the sauce and enjoy with rhubarb pie.